摘要: 對市售27種果醋飲料進行色澤、澄清度、口感、香氣四個方面的感官品評和總酸、總糖、游離氨基酸、維生素C、多酚、黃酮、有機酸七種營養(yǎng)成分分析,并利用主成分分析法對市售果醋飲料的口感和營養(yǎng)進行綜合分析并對樣品進行歸類。結果顯示77%樣品的感官品評得分在70分以上;果醋酸、糖的適宜搭配范圍分別為3～10g/L和20～110g/L;果醋飲料中四種主要有機酸為乙酸、檸檬酸、乳酸、蘋果酸。主成分分析結果表明所測定的27種果醋樣品中,22%的樣品口感優(yōu)異、營養(yǎng)豐富,為優(yōu)質(zhì)飲料。 

Abstract: 4 sensory indexes:color, clarity, taste, flavor and 7 nutritional component:total acid, total sugar, free amino acid, vitamin C, polyphenol, flavone, organic acid of the 27 types of beverage samples were tested. Component principle analysis was then used to establish mathematic model by picking up 2 major components. The results showed that the sensory score of 77% samples were up to 70. The optimum range of sugar and acid were 3～10g/L and 20～110g/L respectively. Four major organic acids of fruit vinegar samples were acetic acid, citric acid, lactic acid and apple acid. The result of principle component analysis showed that this model was reliable and 22% samples had both high nutritional value and good taste.

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