Modeling and application of sensory evaluation of blueberry wine based on principal component analysis

Yaqi Zhao; Yingyu Zeng; Xusheng Li; Kailan Yuan; Yue Li; Lingmin Tian; Jianxia Sun; Weibin Bai

Current Research in Food Science (Jan 2023)

Modeling and application of sensory evaluation of blueberry wine based on principal component analysis

Yaqi Zhao,
Yingyu Zeng,
Xusheng Li,
Kailan Yuan,
Yue Li,
Lingmin Tian,
Jianxia Sun,
Weibin Bai

Affiliations

Yaqi Zhao: Department 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
Yingyu Zeng: Department 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
Xusheng Li: Department 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
Kailan Yuan: Department 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
Yue Li: Department 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
Lingmin Tian: Department 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
Jianxia Sun: School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, 510006, PR China
Weibin Bai: Department 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.

Journal volume & issue: Vol. 6
p. 100403

Abstract

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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.

Published in Current Research in Food Science

ISSN: 2665-9271 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/current-research-in-food-science

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