电子鼻和电子舌在分析桑果汁风味上的应用

为了探寻一种准确、快捷鉴别桑果汁风味的方法,以市售不同品牌的桑果汁为研究对象,比较了电子鼻、电子舌分别对其气味、滋味分析的差异,明确2种仪器在区分不同品牌桑果汁上的作用。结果表明,电子鼻对桑果汁气味分析显示其差异主要存在于甲基类、硫化物、氮氧化合物、有机硫化物、醇类与醛酮类、芳香成分等化合物上,主成分分析累计方差贡献率达99.905%,各样品判别指数在0.977~1.000之间,说明电子鼻能准确区分不同桑果汁样品。电子舌对桑果汁滋味分析显示其差异主要存在于酸味、苦味、鲜味和咸味上,主成分分析时部分样品出现重叠,说明电子舌分析结果不能完全区分不同样品。

Analysis of Flavor Difference of Mulberry Juice by E-Nose and E-Tongue

In order to find an accurate and quick way to identify the flavor of mulberry juice, this paper took the mulberry juice of different brands as the research object, and the differences of the analysis of their smell and taste were compared by electronic nose and electronic tongue respectively, and the role of the two instruments in distinguishing different brands of mulberry juice were clarified. The results showed that the main differences were broad-methane, sulfides, nitrogenoxides, sulphar-organics, broad-alcohols, aldehydes and ketones, aromatic compounds, and so on. The cumulative variance contribution rate of principal component analysis was 99.905%, and the discrimination index of each sample was between 0.977~1.000, which indicated that the electronic nose could distinguish different mulberry juice samples accurately. The analysis of the taste of mulberry juice by electronic tongue showed that the difference mainly existed in the sour, bitter, fresh and salty taste. Some samples overlapped in the principal component analysis, which indicated that the results of electronic tongue analysis could not completely distinguish different samples.