Journal of Food Science and Technology

, Volume 55, Issue 5, pp 1624–1631 | Cite as

Taste characteristics of Chinese bayberry juice characterized by sensory evaluation, chromatography analysis, and an electronic tongue

  • Haiyan Yu
  • Yan Zhang
  • Jie Zhao
  • Huaixiang Tian
Original Article


To evaluate the taste characteristics of Chinese bayberry juice, four types of bayberry juice sourced from different origins and varieties were analysed using sensory evaluation, chromatography, spectroscopy analysis and an electronic tongue (E-tongue). Nine organic acids and three sugars were assessed using high performance liquid chromatography. Total polyphenols were measured by spectrophotometry. The overall taste profile was collected using the E-tongue. The four types of bayberry juice differed in the sensory attributes of sour, sweet, bitter, and astringent. The E-tongue responses combined with discriminant analysis were able to characterise the taste profiles of the juices. The relationships between the taste compounds and the sensory panel scores established by partial least squares showed that total polyphenols, quininic acid, maleic acid, fructose, citric acid, lactic acid, succinic acid and sucrose made significant contributions to the taste characteristics of the Chinese bayberry juice.


Chinese bayberry juice Sensory evaluation Electronic tongue Chromatography Spectroscopy 



The work was funded by the Science Funds for National Excellent Doctoral Dissertation of China (No. 201059).


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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • Haiyan Yu
    • 1
  • Yan Zhang
    • 1
  • Jie Zhao
    • 1
  • Huaixiang Tian
    • 1
  1. 1.Department of Food Science and TechnologyShanghai Institute of TechnologyShanghaiChina

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