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食品与发酵工业  2020, Vol. 46 Issue (2): 94-101    DOI: 10.13995/j.cnki.11-1802/ts.021551
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
基于聚类分析的浓缩苹果汁风味品质分析与评价
柴鹏飞1, 李林洁1,2*, 刘静1, 赵方圆1, 宋佳1, 郑宇1, 石磊3, 万守朋3, 王敏1*
1 (天津市微生物代谢与发酵过程控制技术工程中心,天津科技大学 生物工程学院,天津,300457)
2 (国家知识产权局专利局专利审查协作天津中心,天津,300304)
3 (天津市利民调料有限公司,天津,300308)
Analyzing and evaluating the flavor quality of concentrated apple juice based on the method of cluster analysis
CHAI Pengfei1, LI Linjie1,2*, LIU Jing1, ZHAO Fangyuan1, SONG Jia1, ZHENG Yu1, SHI Lei3, WAN Shoupeng3, WANG Min1*
1 (Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China)
2 (Patent Examination Cooperation (Tianjin) Center of the Patent Office, Tianjin 300304, China)
3 (Tianjin Limin Seasoning Co., Ltd., Tianjin 300308, China)
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摘要 通过对浓缩苹果汁主要风味物质进行分析,建立其风味品质的客观评价方法,为生产者合理调整工艺提供参考。分别选取风味较好和风味较差的浓缩苹果汁样品,对其挥发性风味物质、有机酸、氨基酸、糖类等主要风味物质进行分析,采用主成分分析、因子分析综合打分、聚类分析等方法筛选出能够有效区分不同风味品质浓缩苹果汁样品的主要风味化合物。选取12批次浓缩苹果汁样品,检测样品中39种主要挥发性风味物质、14种主要氨基酸、6种主要有机酸以及4种主要的糖类等风味物质。根据因子分析综合打分结果,从29种组合中,筛选出能够区分浓缩苹果汁风味的5种主要风味物质,分别为天冬氨酸、丝氨酸、蛋氨酸、果糖和葡萄糖。利用不同年份的8个批次浓缩苹果汁样品对该结果进行了验证,结果表明,这5种风味物质能够有效区分A、B两类浓缩苹果汁。利用筛选出的5种主要风味物质,能够对浓缩苹果汁风味品质进行客观、准确的判别。
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柴鹏飞
李林洁
刘静
赵方圆
宋佳
郑宇
石磊
万守朋
王敏
关键词:  浓缩苹果汁  风味物质  主成分分析  聚类分析  风味品质    
Abstract: Concentrated apple juice is an important raw material in the food industry. An objective evaluation method for flavor quality of concentrated apple juice is a favor for the producer to adjust the production process, which is established by analyzing the main flavor substances of concentrated apple juice. Samples of concentrated apple juice with good flavor or poor flavor were selected. The main flavor substances were analyzed, including volatile flavor substances, organic acids, amino acids and sugars. Methods of principal component analysis, comprehensive scores analysis and cluster analysis were performed to select the key flavor compounds that could be used to distinguish the concentrated apple juices with different flavor quality. The main flavor compounds of 12 batches of concentrated apple juice from the same plant were compared, including 39 volatile flavor substances, 14 amino acids, 6 organic acids and 4 sugars. According to the result of comprehensive scores analysis, 5 key flavor substances, including aspartic acid, serine, methionine, fructose and glucose, were selected from the 29 combinations. The verification experiment was performed by using 8 batches of concentrated apple juice samples from different years. The results showed that the 5 key flavor substances could be used to effectively distinguish between A and B concentrated apple juices. The selected 5 key flavor substances could be used to objectively and accurately discriminate the flavor quality of concentrated apple juice.
Key words:  concentrated apple juice    flavor components    principal component analysis    cluster analysis    flavor quality
收稿日期:  2019-07-04                出版日期:  2020-01-25      发布日期:  2020-03-13      期的出版日期:  2020-01-25
基金资助: 博士后基金(2018M640241);天津市博士后特别资助计划(TJQYBSH2018010);天津市科技局(17PTGCCX00190,18PTSYJC00140);天津市农业科技成果转化与推广项目(201701180)
作者简介:  柴鹏飞(硕士研究生)和李林洁(实习研究员)为共同第一作者(王敏教授为通讯作者,E-mail:minw@tust.edu.cn)。
引用本文:    
柴鹏飞,李林洁,刘静,等. 基于聚类分析的浓缩苹果汁风味品质分析与评价[J]. 食品与发酵工业, 2020, 46(2): 94-101.
CHAI Pengfei,LI Linjie,LIU Jing,et al. Analyzing and evaluating the flavor quality of concentrated apple juice based on the method of cluster analysis[J]. Food and Fermentation Industries, 2020, 46(2): 94-101.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.021551  或          http://sf1970.cnif.cn/CN/Y2020/V46/I2/94
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