Preparation and Intelligent Sensory Analysis of Hoof Leaf Ligularia Functional Beverages
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Abstract:
Sensory evaluation and fuzzy mathematics method were used to optimize the formula of hoof leaf ligularia functional beverage, the optimal formulas were as follows: 8.0 g/L of hoof leaf ligularia, 6.0 g/L of fructus momordicae, 40.0 g/L of sucrose , and 1.0 g/L of licorice. Electronic nose and tongue techniques were used to evaluate the odor and flavor of hoof leaf ligularia beverage and other four kinds of commercial functional drinks. Principal component analysis (PCA) and linear discriminant analysis (LDA) were used to investigate data. The total contribution rate of the first and second components of PCA were 99.1% and 98.1%, respectively, and LDA were 87.22% and 93.0%, respectively. They were all greater than 85% which indicated that the first and second components could represent the whole sample to some extent. The distribution areas of different samples in PCA and LDA diagrams were different, demonstrating that there were clear distinctions between the samples. Compared with the electronic nose, the data distribution of the same test sample detected by electronic tongue was more concentrated, and the distribution areas of different kinds of samples were more scattered, indicating that the discrimination of electronic tongue was more effective. Compared with the similar products sold on the market, the odor and flavor of hoof leaf ligularia functional beverage was different, which enriched the diversity of beverage.
