Study on the relationship between polyphenolic compounds and the taste of fruit juice samples

Study on the relationship between polyphenolic compounds and the taste of fruit juice samples

Blog Article

Objective: This study aimed to clarify the content and distribution of polyphenols in fruit juice samples and CCTV Leads and access explore the intrinsic connection of the content of polyphenols with the taste of fruit juice.Methods: 15 kinds of polyphenols in fruit juice samples were determined by HPLC-MS/MS following ethanol ultrasonic-assisted extraction.Various statistical methods such as correlation and cluster analysis, were used to establish the sensory evaluation system of fruit juice with the values of different tastes, including sweetness, sourness, bitterness, salty, umami, astringency and piquancy.Lastly, the relationship between the content of polyphenols and sensory evaluation was explored by correlation analysis.Results: 14 types of fruit juices were divided into four categories owing to their taste, namely sweet, sour-sweet, bitter and bitter-astringent.

There was significant positive relationship between the content of total polyphenols, phenolic acids, flavonoids, chlorogenic acids, free phenolic acids and value of astringency.Conclusion: The contents of polyphenol varied greatly in different fruit juices, and those with bitter and astringent taste often Tiktok had high content of polyphenol.However, those with sweet taste had low content of polyohenol.Polyphenolic compounds, especially the free phenolic acids were the key substances affecting taste of astringency of fruit juice.