中国蔬菜Issue(6)：146-156,11.DOI:10.19928/j.cnki.1000-6346.2025.4022
5种口感番茄的风味物质分析与感官评价
Flavor Compound Analysis and Sensory Evaluation of Five Tomato Cultivars
摘要
Abstract
To investigate the relationship between flavor compounds and sensory characteristics in five tasty tomato cultivars,this study analyzed soluble sugars,organic acids,amino acids,and sensory attributes using gas chromatography-mass spectrometry(GC-MS),human sensory evaluation,and electronic tongue(E-tongue).Results indicated that 'Nongfu No.1' exhibited the highest total sugar and acid content.While 'Yulinglong' achieved the highest sensory evaluation score,indicating its superior overall flavor preference among consumers.A quadratic correlation was observed between sugar-to-acid ratio and sensory scores,with an optimal range(27.47-28.50)significantly enhancing sweet-sour balance and aftertaste.Principal component analysis of E-tongue data revealed similar taste profiles between 'Yulinglong' and' Nongfu No.1',whereas' Jiatelin' 'Gaoshanbaoshi' and 'Yuanwei No.1' clustered closely.Sensory scores showed significant positive correlations with fructose,glucose,malic acid,and specific amino acids.Collectively,'Yu linglong' demonstrated optimal flavor performance and market potential.This study provides a scientific basis for tomato cultivar selection and quality improvement.关键词
口感番茄/感官评价/糖酸比/GC-MS/电子舌Key words
tasty tomato/sensory evaluation/sugar-to-acid ratio/GC-MS/E-tongue引用本文复制引用
王仁杰,蔡红明,丁发强,徐蓓蓓,郭莹,王延泽,李若楠,丁卓,高珏晓..5种口感番茄的风味物质分析与感官评价[J].中国蔬菜,2025,(6):146-156,11.基金项目
2024年度拉萨市中央引导地方科技发展资金资助项目(LSKJ202449) （LSKJ202449）
