苹果鲜榨汁品质评价体系构建

doi:10.3864/j.issn.0578-1752.2013.08.015

摘要/Abstract

摘要： 【Objective】 The aim of this study was to establish an scientific evaluation system for fresh apple juice quality. 【Method】 Sixteen indices of fresh apple juice quality were determined. Evaluation indices of fresh apple juice quality were screened by factor analysis and graded by probability distribution, and their weight was decided by analytic hierarchy process. Discrimination functions were established for fresh apple juice quality by K-means cluster and discriminant analysis. 【Result】 Indices of fresh apple juice quality (flavor not included) dispersed with coefficient of variation from 2.0% to 112.2%. From 16 indices, 7 indices were chosen as evaluation indices for fresh apple juice quality, including flavor, a value, b value, transmittance at 625 nm, turbidity, total soluble solid, and total soluble solid/titratable acidity. Both the grading standard and the scoring standard of above 7 indices were established. Five discrimination functions were established for fresh apple juice quality, which had satisfactory recognition accuracy up to 98.89% (modeling samples) and 100% (test samples). 【Conclusion】 Fresh apple juice quality can be evaluated by 7 indices, including flavor, a value, b value, transmittance at 625 nm, turbidity, total soluble solid, and total soluble solid/titratable acidity. The grading standard and the scoring standard of these 7 indices set up a scientific foundation for evaluation of fresh apple juice quality. The established discrimination functions are very effective in discriminating fresh apple juice quality.

关键词: fresh apple juice quality , evaluation system , factor analysis , analytic hierarchy process , K-means cluster , discriminant analysis

Abstract: 【Objective】 The aim of this study was to establish an scientific evaluation system for fresh apple juice quality. 【Method】 Sixteen indices of fresh apple juice quality were determined. Evaluation indices of fresh apple juice quality were screened by factor analysis and graded by probability distribution, and their weight was decided by analytic hierarchy process. Discrimination functions were established for fresh apple juice quality by K-means cluster and discriminant analysis. 【Result】 Indices of fresh apple juice quality (flavor not included) dispersed with coefficient of variation from 2.0% to 112.2%. From 16 indices, 7 indices were chosen as evaluation indices for fresh apple juice quality, including flavor, a value, b value, transmittance at 625 nm, turbidity, total soluble solid, and total soluble solid/titratable acidity. Both the grading standard and the scoring standard of above 7 indices were established. Five discrimination functions were established for fresh apple juice quality, which had satisfactory recognition accuracy up to 98.89% (modeling samples) and 100% (test samples). 【Conclusion】 Fresh apple juice quality can be evaluated by 7 indices, including flavor, a value, b value, transmittance at 625 nm, turbidity, total soluble solid, and total soluble solid/titratable acidity. The grading standard and the scoring standard of these 7 indices set up a scientific foundation for evaluation of fresh apple juice quality. The established discrimination functions are very effective in discriminating fresh apple juice quality.

Key words: fresh apple juice quality , evaluation system , factor analysis , analytic hierarchy process , K-means cluster , discriminant analysis

聂继云, 毋永龙, 李海飞, 王昆, 徐国锋, 闫震, 吴锡. 苹果鲜榨汁品质评价体系构建[J]. 中国农业科学, 2013, 46(8): 1657-1667.

NIE Ji-Yun, WU Yong-Long, LI Hai-Fei, WANG Kun, XU Guo-Feng, YAN Zhen, WU Xi. Evaluation System Established for Fresh Apple Juice Quality[J]. Scientia Agricultura Sinica, 2013, 46(8): 1657-1667.

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