滇橄榄汁营养丰富，风味独特，具有一定的医疗保健价值。本文测定3种自制滇橄榄原汁、自制复合滇橄榄汁及3种市售橄榄饮料共7种样品的部分营养成分，并进行感官评价；同时利用电子舌技术分析7种样品的滋味特征，将所得数据进行主成分分析（principal component analysis, PCA）和聚类分析。结果表明：7种橄榄汁总糖、总酸、抗坏血酸和多酚含量及感官评分有显著差异（p<0.05），野生滇橄榄原汁多酚含量最高；自制复合滇橄榄汁感官评分最高，为88.20分。PCA分析从7种样品中共筛选出24个共有成分，经主成分分析概括为2个主成分，包含源信息量的84.85%；聚类分析可将7种样品分成4大类；主成分分析与感官评分结果相一致，聚类分析与感官评分结果基本一致，表明电子舌能够辨识不同橄榄汁的滋味品质。结论：3种滇橄榄中野生滇橄榄更适合于研发保健食品；利用电子舌技术可快速鉴别不同橄榄汁的滋味品质，结合多元统计分析和感官评价可为滇橄榄汁的配方优化提供参考。

Phyllanthus emblica juice is rich in nutrition, unique in flavor and has certain value of medical care. The partial nutritional components and sensory evaluation of 7 samples, including 3 kinds of self-made raw juice, self-made compound Phyllanthus emblica juice and 3 kinds of commercial olive drinks, were determined in this paper. The taste characteristics of 7 samples were analyzed by electronic tongue technique, and the data were analyzed by principal component analysis (PCA) and cluster analysis. The results showed as follows: The contents of total sugar, total acid, ascorbic acid, polyphenols and sensory scores of 7 olive juice were significant differences (p<0.05). Among 7 kinds of olive juice, the sensory score of self-made compound Phyllanthus emblica juice was the highest which was 88.20 points. A total of 24 common components were screened from 7 samples, which were summarized into 2 principal components by principal component analysis, including 84.85% of the source information. The 7 samples could be divided into four groups by cluster analysis. Principal component analysis results were consistent with sensory scores and the cluster analysis was basically consistent with the sensory score, the results showed that the electronic tongue could identify the overall flavor quality of different olive juice.

大理大学博士启动基金( KTBS2018005)；云南省大学生创新创业训练计划项目（202010679043）