Modeling and application of sensory evaluation of blueberry wine based on principal component analysis
In this study, eight different levels of commercial blueberry wines were studied to establish the comprehensive quality evaluation method of blueberry wine. Eleven physicochemical indexes (total carbohydrates (TC), total acids (TA), total esters (TE), total phenols (TP), total anthocyanins (ANT), co...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927122002246 |
| _version_ | 1797797988446240768 |
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| author | Yaqi Zhao Yingyu Zeng Xusheng Li Kailan Yuan Yue Li Lingmin Tian Jianxia Sun Weibin Bai |
| author_facet | Yaqi Zhao Yingyu Zeng Xusheng Li Kailan Yuan Yue Li Lingmin Tian Jianxia Sun Weibin Bai |
| author_sort | Yaqi Zhao |
| collection | DOAJ |
| description | In this study, eight different levels of commercial blueberry wines were studied to establish the comprehensive quality evaluation method of blueberry wine. Eleven physicochemical indexes (total carbohydrates (TC), total acids (TA), total esters (TE), total phenols (TP), total anthocyanins (ANT), color density (CD), tint (T), alcohol by volume (ABV), total soluble solids (TSS), Ph value, total dry extracts (TDE)) were used to establish the quality evaluation model and conduct the principal component analysis (PCA). Based on the results from PCA, the first three principal components accounted for 85.73% of the total quality variability. The consistent ranking of blueberry wines between quality evaluation model and sensory evaluation test verified the reliability of this model. In addition, ultrasonic-treated blueberry wine showed a higher score than the untreated group, which reflected the sensory quality changes of blueberry wine during ultrasonic treatment with high sensitivity. This study provides a theoretical basis for the comprehensive quality evaluation of blueberry wines and reasonable instruction for consumers’ choices. |
| first_indexed | 2024-03-13T03:56:39Z |
| format | Article |
| id | doaj.art-24740161a32a4dee93509ef6f05af8ed |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-03-13T03:56:39Z |
| publishDate | 2023-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-24740161a32a4dee93509ef6f05af8ed2023-06-22T05:04:45ZengElsevierCurrent Research in Food Science2665-92712023-01-016100403Modeling and application of sensory evaluation of blueberry wine based on principal component analysisYaqi Zhao0Yingyu Zeng1Xusheng Li2Kailan Yuan3Yue Li4Lingmin Tian5Jianxia Sun6Weibin Bai7Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou, 510632, PR ChinaDepartment of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou, 510632, PR ChinaDepartment of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou, 510632, PR ChinaDepartment of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou, 510632, PR ChinaDepartment of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou, 510632, PR ChinaDepartment of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou, 510632, PR ChinaSchool of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, 510006, PR ChinaDepartment of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, Jinan University, Guangzhou, 510632, PR China; Corresponding author. Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, 601 Huangpu Rd, Guangzhou, 510632, PR China.In this study, eight different levels of commercial blueberry wines were studied to establish the comprehensive quality evaluation method of blueberry wine. Eleven physicochemical indexes (total carbohydrates (TC), total acids (TA), total esters (TE), total phenols (TP), total anthocyanins (ANT), color density (CD), tint (T), alcohol by volume (ABV), total soluble solids (TSS), Ph value, total dry extracts (TDE)) were used to establish the quality evaluation model and conduct the principal component analysis (PCA). Based on the results from PCA, the first three principal components accounted for 85.73% of the total quality variability. The consistent ranking of blueberry wines between quality evaluation model and sensory evaluation test verified the reliability of this model. In addition, ultrasonic-treated blueberry wine showed a higher score than the untreated group, which reflected the sensory quality changes of blueberry wine during ultrasonic treatment with high sensitivity. This study provides a theoretical basis for the comprehensive quality evaluation of blueberry wines and reasonable instruction for consumers’ choices.http://www.sciencedirect.com/science/article/pii/S2665927122002246Blueberry wineSensory evaluation modelPrincipal component analysisUltrasonic aging |
| spellingShingle | Yaqi Zhao Yingyu Zeng Xusheng Li Kailan Yuan Yue Li Lingmin Tian Jianxia Sun Weibin Bai Modeling and application of sensory evaluation of blueberry wine based on principal component analysis Current Research in Food Science Blueberry wine Sensory evaluation model Principal component analysis Ultrasonic aging |
| title | Modeling and application of sensory evaluation of blueberry wine based on principal component analysis |
| title_full | Modeling and application of sensory evaluation of blueberry wine based on principal component analysis |
| title_fullStr | Modeling and application of sensory evaluation of blueberry wine based on principal component analysis |
| title_full_unstemmed | Modeling and application of sensory evaluation of blueberry wine based on principal component analysis |
| title_short | Modeling and application of sensory evaluation of blueberry wine based on principal component analysis |
| title_sort | modeling and application of sensory evaluation of blueberry wine based on principal component analysis |
| topic | Blueberry wine Sensory evaluation model Principal component analysis Ultrasonic aging |
| url | http://www.sciencedirect.com/science/article/pii/S2665927122002246 |
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