基于电子舌评价不同品种番茄制备番茄酱的滋味品质

采用电子舌分析技术和多元统计学方法相结合,对20个番茄品种制备的番茄酱进行滋味品质检测,并对所得数据进行主成分分析、聚类分析和判别因子分析。结果表明:通过主成分分析和聚类分析发现,不同品种番茄制备的番茄酱整体滋味品质存在明显差异,新番40号滋味特征与其他品种差别较大;晚熟品种的苦味、涩味和咸味显著大于早熟品种(P<0.05),且由聚类分析可知,所有早熟品种(屯河33号、新番36号、新番45号、里格尔87-5)都聚在第一类;通过判别因子分析,可以将不同来源的品种(石番、亨氏、新番、IVF)完全区分开,2个判别因子的总贡献率达到96.1%。由此可见,电子舌作为一种新型现代化的智能感官仪器,对不同熟性和不同来源的番茄制备番茄酱的滋味品质具有潜在的区分能力。

Evaluation of Taste Quality of Tomato Paste Prepared from Different Tomato Varieties by Electronic Tongue

Taste profile of tomato paste prepared from twenty different tomato varieties was tested using electronic tongue combined with multivariate statistical analysis methods,including principal component analysis,cluster analysis and discriminant factor analysis. The results showed that,the overall taste quality of tomato paste prepared from different varieties were significantly different and the taste characteristics of Xinfan 40 was significantly different from those of other varieties through principal component analysis and cluster analysis. The bitterness,astringency and saltiness of late-maturing varieties were significantly higher than those of early-maturing varieties(P<0.05),all of which(Tunhe 33,Xinfan 36,Xinfan 45,Ligeer 87-5)were gathered in the first cluster. Through discriminant factor analysis,different varieties(Shifan,Hengshi,Xinfan,IVF)could be completely distinguished,and the total contribution rate of the two discriminants reached 96.1%. Therefore,electronic tongue,as a new type of modern intelligent sensory instrument,could be regarded as a potential method to distinguish tomato paste prepared from different tomatos with different maturity and sources.