Comparison of Taste-Related Compounds and Analysis Using Electronic Tongue of Feizixiao and Huaizhi Lychee Fruits from Different Planting Area

doi:10.3969/j.issn.1673-1689.2012.09.014

Home > Archive>Volume 31, Issue 9, 2012 >984-990. DOI:10.3969/j.issn.1673-1689.2012.09.014

Comparison of Taste-Related Compounds and Analysis Using Electronic Tongue of Feizixiao and Huaizhi Lychee Fruits from Different Planting Area
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                        10.3969/j.issn.1673-1689.2012.09.014
                    
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The effect of planting area and cultivar on the taste-related compounds of lychee was studied by analyzing the physicochemical indices and electronic tongue for Feizixiao and Huaizhi lychee.Lychee fruits contain three sugars: sucrose,fructose and glucose and eight organic acids: oxalic acid,tartaric acid,malic acid etc.In the same planting area,sweetness of Feizixiao lychee was higher than that of Nuomici lychee.For the Feizixiao lychee,Shenzhen and Qinzhou lychee had the highest TS/TA ratio.For the Huaizhi lychee,Shenzhen lychee had the higjhest TS/TA ratio.The contribution of sucrose to sweetness of Shenzhen Feizixiao was the highest.For all lychee samples,the contribution of fructose to sweetness was higher than that of sucrose and glucose.The electronic tongue map was similar with the map of physicochemical indices and could significant distinguish the lychee samples from different producing area.

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QIAO Fang, HUANG Lue-lue, FANG Chang-fa, GU Ya-ping, ZHANG Shu-fei. Comparison of Taste-Related Compounds and Analysis Using Electronic Tongue of Feizixiao and Huaizhi Lychee Fruits from Different Planting Area[J]. Journal of Food Science and Biotechnology,2012,31(9):984-990.

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Online: June 17,2014
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