为客观、准确地评价不同核桃内种皮的口感品质,利用α-ASTREE电子舌系统对5个核桃品种的内种皮水浸提液进行测定,并进行主成分、聚类和相似性分析,以及测定了核桃内种皮的单宁和黄酮含量,将理化指标与电子舌响应值进行相关性分析。结果表明,聚类分析中,当类平均距离为0.4时,5个核桃品种可聚为3大类,‘农核1号'和‘ND-1'各为一类,其他3个核桃品种为一类;相似性分析中‘农核1号'与其他4个核桃品种之间的距离>480、指纹分辨指数>70%,其中‘农核1号'与‘ND-1'之间的距离为635.71、指纹分辨指数为97.99%,其他3个核桃品种之间的距离<260、指纹分辨指数<60%;在单宁和黄酮含量方面,‘ND-1'最高、‘农核1号'最低、其他3个核桃品种居中;单宁、黄酮含量与苦味相关的SCS传感器呈正相关,与甜味相关的ANS传感器呈显著负相关(P<0.05)。因此,利用电子舌将5个核桃品种分为3大类,为后续的核桃口感品质调控研究以及核桃种质资源分类评价等方面提供了重要依据。
In order to objectively and accurately evaluate the taste quality of different walnut kernel pellicle, the α-ASTREE electronic tongue system was used to measure the water extracts of the pellicle of five walnut varieties. And the principal component analysis, cluster analysis and similarity analysis were also carried out. Besides, the content of tannin and flavonoids in walnut pellicle was measured, and the correlation between the physical and chemical indicators and the electronic tongue response value was analyzed. The results showed that the water extracts of the pellicle of the five walnut varieties were grouped into three categories when the average distance of the classes was 0.4. ‘Nonghe 1'and ‘ND-1' forming different cluster respectively, while the other three walnut varieties tend to form one cluster. Moreover, the distance between “Nonghe 1” and the other four walnut varieties was more than 480 in similarity analysis and the fingerprint resolution index was higher than 70%. Moreover, the distance between ‘Nonghe 1' and ‘ND-1' was 635.71, with the fingerprint resolution index of 97.99%. Meanwhile, the distance between the other three walnut varieties was less than 260, with the fingerprint resolution index less than 60%. Furthermore, tannin and flavonoid content were also different,‘ND- 1'was the highest and‘Nonghe 1' was the lowest. Besides, the content of tannins and flavonoids were positively correlated with a bitter taste, and significantly negatively correlated with sweet taste (P<0.05). Therefore, the electronic tongue could divide these five walnut varieties into three categories, which provided important evidence for the subsequent research on walnut taste quality control and the classification and evaluation of walnut germplasm.
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