基于电子舌的温州蜜柑复合汁品质拟合与预测

Fitting and prediction of the quality of compounded satsuma mandarin juice based on electric tongue

为改善温州蜜柑汁的风味,本研究使用橙汁和杏汁对温州蜜柑汁进行调配,并对调配的复合果汁进行理化指标检测和电子舌检测。通过建立电子舌7个传感器的响应值与复合果汁固酸比、柠檬酸、感官滋味得分的PLS模型,实现了对温州蜜柑复合果汁的典型品质指标进行拟合与预测。结果表明:电子舌对固酸比、柠檬酸、感官滋味的拟合效果较好,拟合相关系数分别为0.87、0.90、0.85,均有较好的拟合效果;而电子舌的预测效果不理想,拟合结果标准偏差大,需要增加更多的样本来提高预测的准确性。

To improve the flavor of satsuma mandarin, compounded mandarin juice which was mixed with orange juice and apricot juice had been studied.This article focused on the testing of physical and chemical index and electric tongue to the compounded juice.By establishing the PLS model between response value of seven sensor of electric tongue and the score of compounded juice＇ s soluble solids to acidity ratio, citric acid and sensory taste,the fitting and prediction of typical indices of compounded satsuma mandarin juice had been accomplished by this article.The results showed that the better fitting correlations were 0.87,0.90,0.85 respectively to solid acid ratio, citric acid and sensory taste by electric tongue, however, the prediction effects were not ideal, more samples need to be added to reduce the standard deviation and improve the prediction accurancy.