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

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Abstract

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.

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Acknowledgments

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

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Authors and Affiliations

  1. Department of Food Science and Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai, 201418, China

    Haiyan Yu, Yan Zhang, Jie Zhao & Huaixiang Tian

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  1. Haiyan Yu
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  2. Yan Zhang
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  3. Jie Zhao
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  4. Huaixiang Tian
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Correspondence to Huaixiang Tian.

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Yu, H., Zhang, Y., Zhao, J. et al. Taste characteristics of Chinese bayberry juice characterized by sensory evaluation, chromatography analysis, and an electronic tongue. J Food Sci Technol 55, 1624–1631 (2018). https://doi.org/10.1007/s13197-018-3059-4

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  • DOI: https://doi.org/10.1007/s13197-018-3059-4

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