文献类型：期刊文献

中文题名：基于质构仪与电子舌的甜柿口感品质综合评价

英文题名：Comprehensive evaluation of taste quality of non-astringent persimmon based on texture analyzer and electronic tongue

作者：程文强[1,2] 龚榜初[1] 吴开云[1] 杨旭[1] 王衍鹏[1] 范金根[3] 滕国新[3] 刘翠玉[1] 徐阳[1]

第一作者：程文强

机构：[1]中国林业科学研究院亚热带林业研究所,杭州311400;[2]南京林业大学林学院,南京210037;[3]浙江省兰溪市苗圃,浙江金华321100

年份：2022

卷号：39

期号：7

起止页码：1281-1294

中文期刊名：果树学报

外文期刊名：Journal of Fruit Science

收录：CSTPCD;;Scopus;北大核心:【北大核心2020】；CSCD:【CSCD2021_2022】；

基金：国家重点研发计划(2019YFD1001204);浙江省农业(果品)新品种选育重大科技专项柿枣新品种选育(2021C02066-10)。

语种：中文

中文关键词：甜柿;口感品质;质构仪;电子舌;感官品评;偏最小二乘回归法;综合评价

外文关键词：Non-astringent persimmon;Taste quality;Texture analyzer;Electronic tongue;Sensory evaluation;Partial least squares regression;Comprehensive evaluation

分类号：S665.2

摘要：【目的】分析不同甜柿种质的质地及滋味特征,比较甜柿口感的差异,建立甜柿口感品质量化评价的有效方法。【方法】以20份甜柿种质为试材,应用质构仪和电子舌对其进行质地及滋味测定,采用因子分析对不同甜柿样品口感品质进行综合评价并排名;并对甜柿口感进行感官品评,结合感官评分结果,通过偏最小二乘回归分析(PLSR)建立甜柿口感评价预测模型。【结果】甜柿口感指标组成复杂多样,测定的11项评价指标均在种质间存在差异,其中黏附性、咀嚼性、咸味、鲜味、甜味和丰富性差异较大。通过因子分析提取3个主因子,累计方差贡献率为79.53%,统计学综合得分排名与感官评价结果排序分布基本一致。可知亚林46号、上总、富有、花御所和罗田-1的综合口感较好,正月、Z4和Z6的口感较差,其他种质相对居中。利用PLSR分析质构及滋味指标与感官品评得分的相关性,建立的甜柿口感品质预测模型为:综合口感=14.515+0.201X_(1)+0.295X_(2)-0.207X_(4)-0.221X_(5)+0.221X_(6)+0.226X_(9)+0.129X_(11)。回归模型的R2达到了80.4%,模型验证结果显示,综合口感实际得分与预测值相关系数达到0.938。【结论】20份甜柿种质的果实口感品质存在差异,基于质构仪和电子舌能够准确判别不同甜柿种质的口感特征,在甜柿口感评价中,感官品评结合质构仪和电子舌的分析方法更易获得准确、客观的结果,建立的口感品质预测模型能够实现甜柿口感的量化评价。
【Objective】The taste quality of fruit is one of the important factors to measure the commerciality of non-astringent persimmon,which is mainly evaluated by texture and taste.However,there is little known about the integrated evaluation system of fruit taste quality of different non-astringent persimmon germplasms in the same area.The instrument of texture analyzer has been widely used in the research on texture characteristics of various fruits and vegetables.The quantitative analysis could be realized by accurately transforming the complex and abstract taste of fruit into specific indicators.The specific results could reflect the texture characteristics of fruit,such as hardness,cohesiveness,springiness,adhesiveness and chewiness.The electronic tongue is a new type of analytical instrument used for imitating human tastes.The information of the liquid to be tested is obtained through the taste sensor array,which reflects the taste data of the sample.It is also famous for its characteristics of strong reliability,high sensitivity,and good repeatability.At present,the electronic tongue is mainly used in the classification and evaluation of tea beverages,alcohol and other liquid tastes(such as wine,vinegar and chemicals).The objective of this study was to use texture analyzer and electronic tongue to determine the texture and taste characteristics of the fruits of different persimmon germplasms.Then,we compared the differences in taste quality of non-astringent persimmon,utilizing statistical methods such as descriptive statistics,correlation analysis and principal component to analyze 20 accessions of non-astringent persimmon samples.Combined the comprehensive evaluation of fruit taste quality with sensory evaluation,we used the method of partial least square regression to establish a quantitative evaluation method for the taste quality of non-astringent persimmon.【Methods】The non-astringent persimmon fruits were collected from the plant nursery(Lanxi city,Zhejiang province).Indicators of non-astringent persimmon fruits,such as hardness,adhesiveness,cohesiveness,springiness,chewiness,sourness,sweetness,bitterness,saltiness,umami,astringency,aftertaste-B(bitter aftertaste),aftertaste-A(astringency aftertaste),richness(umami aftertaste)were measured by texture analyzer and electronic tongue.SPSS and Excel software were used for data analysis.Prior to the factor component analysis,the original data were transformed with Z-score normalization method.The number of principal components was determined according to the eigenvalue≥1,and the scores of different non-astringent persimmon germplasm on corresponding principal components were obtained according to the score coefficient matrix of each component.The relative contribution rate of principal component variance was taken as the weights,and the comprehensive scores of different germplasms were added to obtain the principal component scores and the corresponding weight values.20 non-astringent persimmons were ranked depending on the comprehensive scores.The sensory evaluation of non-astringent persimmon was evaluated as well.The methods of partial least squares regression analysis(PLSR)were utilized for the sensory evaluation and prediction model of the fruit taste quality of non-astringent persimmon.【Results】The fruit taste quality indexes of different non-astringent persimmon germplasms were significantly different.Among them,the differences of adhesiveness,chewiness,saltiness,umami,sweetness and richness were significant,the differences of other indexes(such as springiness,aftertaste-A and bitterness)were not significant.Three principal components with characteristic roots greater than 1 were extracted by factor analysis,with a cumulative contribution rate of 79.53%.The first principal component explained 31.250%of the fruit taste quality trait information that had high correlation with sweetness,umami,saltiness and bitterness.The second principal component explained 31.128%of the fruit taste quality trait information that had a high correlation with hardness,springiness,cohesiveness,chewiness and adhesiveness,and the third principal component showed high correlation with astringency aftertaste and richness and could explain 17.149%of the fruit taste quality trait information.According to the comprehensive scores of statistics,the sort of fractions of the fruit taste quality of the 20 non-astringent persimmon germplasms was as follows:Gosho>Yalin-46>Luo tian-1>Hana-gosho>Kazusa>Fuyu>Hazegosho>Suruga>Z5>Z7>Z1>Yamafuji>Luo tian-2>Sifangtianshi>Touyouichi>Shogatsu>Z2>Z4>Kanshu>Z6.According to the sensory evaluation scores,the sort of fractions of the fruit taste quality of the 20 non-astringent persimmon germplasms was as follows:Yalin-46>Fuyu>Kazusa>Hana-gosho>Luo tian>Gosho>Suruga>Z5>Haze-gosho>Touyouichi>Z7>Kanshu>Luo tian-2>Sifangtianshi>Z1>Yamafuji>Z2>Shogatsu>Z4>Z6.The sensory evaluation results of different non-astringent persimmon germplasms were basically consistent with the comprehensive statistical scores.We concluded that Yalin-46,Kazusa,Fuyu,Hana-gosho and Luo tian-1 performed well in the fruit taste quality,while the fruit taste quality of Z4,Shogatsu and Z6 was poor.PLSR was used to analyze the correlation among the texture,taste index and sensory evaluation score.The prediction model of non-astringent persimmon taste quality was as follows:comprehensive taste=14.515+0.201X;+0.295X;-0.207X;-0.221X;+0.221X;+0.226X;+0.129X;.The R~2 of the regression model reached 80.4%,and the model verification results showed that the correlation coefficient between the actual score of comprehensive taste and the predicted value reached 0.938.【Conclusion】Large variations in the fruit taste quality were found among the 20 non-astringent persimmon germplasms.Different germplasms of non-astringent persimmon could be distinguished well according to the evaluation of the texture analyzer and electronic tongue.Accurate and objective taste evaluation results of the fruit taste quality could be easily obtained by combining with sensory evaluation,texture analyzer and electronic tongue analysis.The established taste quality prediction model could realize the quantitative evaluation of the nonastringent persimmon taste.