基于PLSR分析樱桃酒呈味物质与感官属性之间的相关性

Correlation Analysis between Taste Compounds and Sensory Attributes of Cherry Wine Based on Partial Least Squares Regression

以6种不同厂家生产的樱桃酒为研究对象,进行感官评价并利用高效液相色谱法鉴定出樱桃酒样品的33种特征呈味物质,并进行了主成分分析和聚类分析。结果显示,相同产地的樱桃酒聚集在一起成一类,不同产地的樱桃酒明显区分开来。通过偏最小二乘法对不同产地樱桃酒中特征呈味物质与感官属性之间的相关性进行研究,结果发现甜味与葡萄糖、蔗糖、果糖呈现出显著正相关;涩味与丝氨酸、苯丙氨酸呈显著正相关;苦味与咖啡酸、谷氨、丝氨酸、甘氨酸、苏氨酸、丙氨酸、缬氨酸、蛋氨酸、苯丙氨酸、异亮氨酸、亮氨酸、赖氨酸呈现显著正相关。

In this study, six cherry wines from different producers were evaluated by sensory evaluation and 33 characteristic taste compounds were identified in these samples using high performance liquid chromatography（HPLC）. Principal component analysis（PCA） and agglomerative hierarchical clustering（AHC） were used to attempt to discriminate the wines. The results demonstrated that wines from the same geographical areas were clustered into one group and samples from different geographical origins were clearly discriminated. Correlation analysis between characteristic taste compounds and sensory attributes using partial least squares regression（PLSR） indicated a significant positive association between the sweet taste and glucose, sucrose and fructose; between the astringent taste and serine and phenylalanine; and between the bitter taste and caffeic acid, glutamic acid, serine, glycine, threonine, alanine, valine, methionine, phenylalanine, isoleucine, leucine and lysine.