Evaluation of Taste Quality of Yunnan Phyllanthus emblica Juice Based on Electronic Tongue Technology
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Abstract:
Yunnan Phyllanthus emblica juice is rich in nutrients and unique in flavor, and has the potential to improve health. In this study, part of the nutritional components and sensory attributes of 7 samples of 3 kinds of home-made raw Yunnan Phyllanthus emblica juice, home-made compound Phyllanthus emblica juice and 3 kinds of commercial olive drinks, were determined. In the meantime, the taste characteristics of 7 samples were analyzed by electronic tongue technique, and the obtained data were analyzed by principal component analysis (PCA) and cluster analysis. The results are as follows: The contents of total sugars, total acids, ascorbic acid and polyphenols as well as the sensory scores of the 7 olive juices were significant differences (p<0.05), with the polyphenol content of the wild Yunnan Phyllanthus emblica juice being the highest, and the sensory score of home-made compound Phyllanthus emblica juice being the highest (88.20). A total of 24 common components were screened from the 7 samples by principal component analysis (PAC), which were summarized into 2 principal components, including 84.85% of the source information. The 7 samples were divided into four groups by the cluster analysis. The PCA results were consistent with the sensory scores, and the results of cluster analysis were basically consistent with the sensory scores. The results showed that the electronic tongue could distinguish the flavor quality of different olive juices. Conclusion: The three kinds of Yunnan olives, the wild Phyllanthus emblica is more suitable for the research and development of healthy foods; The electronic tongue technology can be used to quickly distinguish the overall taste quality of different olive juices, and its combination with multivariate statistical analysis and sensory evaluation can provide reference for the formulation optimization of Phyllanthus emblica juice.
