基于模糊建模解析不同产地沃柑果实感官品质差异

doi:10.3864/j.issn.0578-1752.2024.10.012

Abstract

Abstract:

【Objective】 Fruit sensory quality is the most important factor in determining the competitive edge in the fruit market. The aim of this study was to establish a comprehensive sensory quality evaluation method for citrus fruits by analyzing Orah mandarin (Citrus reticulata Orah) fruits produced in nine different regions and showing quality differences. In addition, this study was aimed to identify sensory quality differences, consumer preference, and metabolites closely linked to citrus sensory attributes in Orah mandarin from different regions. This study could provide the theoretical support and digital method for citrus breeding, practical production and marketing. 【Method】 Firstly, evaluators assessed each sensory attribute and weight of fruit samples, and the fuzzy mathematics was used to derive the weight ranking of different sensory attributes. The samples were then ranked and grouped based on comprehensive sensory evaluation. Furthermore, the physical and chemical indexes were measured, and metabolites related to fruit flavor were analyzed by using GC-MS and HPLC, including soluble sugars, organic acids, amino acids, and flavonoids. OPLS-DA was used to analyze the main differential metabolites between samples from different groups. The relationship between sensory attributes and metabolites was determined by using Pearson correlation analysis. Finally, the important biomarkers reflecting the flavor quality of Orah mandarin were identifued. 【Result】 The sensory attribute weights of Orah mandarin were determined as pulp sweetness>pulp acidity>pulp mastication>fruit color>fruit aroma>fruit shape. Conventional solid-acid ratio was not suitable for accurate classification of the intrinsic quality of Orah mandarin samples. Therefore, based on comprehensive sensory quality, the nine Orah mandarin samples were divided into a high sensory quality group with a score larger than 60 and a low sensory quality group with a score smaller than 60. The OPLS-DA analysis revealed three key compounds (L-glutamic acid, hesperidin, and L-valine) distinguishing high and low sensory quality groups. Futhermore, the pearson correlation analysis indicated that the levels of α-ketoglutaric acid, L-glutamic acid and hesperidin were negatively correlated with sensory quality, sweetness and acidity. 【Conclusion】 Fuzzy mathematics was effectively used to evaluate the comprehensive quality of Orah mandarin. The results indicated that consumers were more concerned in pulp sweetness and acidity; L-glutamic acid and hesperidin might be trait components reflecting the flavor quality of Orah mandarin.

Key words: C. reticulata Orah, sensory quality, metabolites, sensory evaluation, fuzzy logic model

WU YaNuo, LIU Yuan, KONG JiaTao, HU ZheHui, CHEN MingHua, WU JunChen, ZHANG HongYan, JIANG YouWu, XU Juan, CHEN JiaJing. Basing Fuzzy Modeling to Evaluate Sensory Quality Differences of ‘Orah’ Mandarin Fruits from Various Production Regions[J].Scientia Agricultura Sinica, 2024, 57(10): 2010-2022.

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样品编号 Number of samples	样品来源 Source of samples	采样地点 Sampling locations
1	永春芦柑综合试验站 Yongchun Rutabaga comprehensive experimental station	福建泉州市永春县岵山镇 Hushan town, Yongchun county, Quanzhou city, Fujian province
2	云南柠檬综合试验站 Yunnan lemon comprehensive experimental station	云南省瑞丽市勐卯镇沃柑示范基地 Orah Mandarin demonstration base in Mengmao town, Ruili city, Yunnan province
3	平和琯溪蜜柚综合试验站 Pinghe Guanximiyou comprehensive experimental station	福建漳州市平和县 Pinghe county, Zhangzhou city, Fujian province
4	桂中南柑橘综合试验站 Guizhongnan citrus comprehensive experimental station	广西壮族自治区南宁市西乡塘区 Xixiangtang district, Nanning city, Guangxi province
5	广州柑橘综合试验站 Guangzhou citrus comprehensive experimental station	广东茂名市化州市 Huazhou city, Maoming city, Guangdong province
6	沙田柚综合试验站 Shatianyou comprehensive experimental station	广东梅州市丰顺县龙岗镇 Longgang town, Fengshun county, Meizhou city, Guangdong province
7	桂北柑橘综合试验站 Guibei citrus comprehensive experimental station	广西壮族自治区桂林市七星区 Qixing district, Guilin city, Guangxi province
8	云南极早熟柑橘综合试验站 Yunnan comprehensive experimental station for extremely early-maturing citrus	云南玉溪市华宁县华溪镇 Huaxi town, Huaning county, Yuxi city, Yunnan province
9	广州柑橘综合试验站 Guangzhou citrus comprehensive experimental station	广东惠州市龙门县 Longmen county, Huizhou city, Guangdong province

样品编号 Number of samples	果实色泽 Peel color	果实外形 Fruit shape	果实香气 Fruit aroma	果肉甜度 Pulp sweetness	果肉酸度 Pulp acidity	果肉化渣性 Pulp mastication	质心排序综合得分及排名 Comprehensive scores and ranking based on centroid
1	4.37±0.83a	4.49±0.69a	3.77±0.99a	4.00±0.83a	3.80±0.79a	3.63±1.04bcd	70.24（1）
2	3.46±1.18b	3.83±1.00b	3.46±0.81abc	3.26±0.94b	3.29±1.00b	3.46±1.08cde	57.99（7）
3	3.94±0.98a	3.89±0.75b	3.57±0.80ab	3.86±0.93a	3.77±0.72a	3.66±0.86bcd	66.45（5）
4	3.91±0.69a	3.97±0.65b	3.83±0.81a	4.06±0.67a	3.77±0.83a	3.97±0.94ab	69.48（2）
5	3.14±0.99bc	3.34±1.07c	3.31±0.75bcd	3.80±1.04a	3.71±0.85a	3.86±0.96abc	61.07（6）
6	3.43±0.93b	3.83±0.77b	3.60±0.87ab	4.00±1.17a	3.89±1.04a	4.23±0.80a	67.11（3）
7	2.74±0.97c	2.97±0.88c	2.94±0.83d	3.09±0.73bc	3.23±0.93b	3.11±1.06e	49.84（8）
8	2.86±1.05c	2.97±0.97c	3.09±0.91cd	2.69±0.75c	3.14±0.96b	3.17±0.77de	47.99（9）
9	4.00±0.89a	3.97±0.84b	3.83±0.74a	3.83±0.91a	3.86±0.90a	3.40±0.90cde	66.58（4）

感官属性 Sensory attribute	人数 Number of people					权重三元模糊数 Weight ternary fuzzy number	相对权重三元模糊数 Relative weight ternary fuzzy number
感官属性 Sensory attribute	不重要 Not important	有些重要 Somewhat important	重要 Important	非常重要 Very important	极其重要 Extremely important	权重三元模糊数 Weight ternary fuzzy number	相对权重三元模糊数 Relative weight ternary fuzzy number
果实色泽Peel color	0	7	12	11	5	(60.00 25.00 21.43)	(0.155 0.065 0.055)
果实外形Fruit shape	3	4	16	11	1	(52.14 22.86 24.29)	(0.135 0.059 0.063)
果实香气Fruit aroma	2	9	13	8	3	(50.71 23.57 22.86)	(0.131 0.061 0.059)
果肉甜度Pulp sweetness	0	0	3	12	20	(87.14 25.00 10.71)	(0.226 0.065 0.028)
果肉酸度Pulp acidity	0	6	5	11	13	(72.14 25.00 15.71)	(0.187 0.065 0.041)
果肉化渣性Pulp slag	1	4	12	10	8	(64.29 24.29 19.29)	(0.166 0.063 0.050)

感官属性 Sensory attribute	F2	F3	F4	F5	F6	F7	F8	F9	属性排名 Attribute ranking
果实色泽Peel color	0.000	0.045	0.253	0.684	0.749	0.436	0.104	0.005	4
果实外形Fruit shape	0.005	0.122	0.470	0.831	0.616	0.261	0.041	0.000	6
果实香气Fruit aroma	0.018	0.171	0.521	0.835	0.554	0.195	0.024	0.000	5
果肉甜度Pulp sweetness	0.000	0.000	0.000	0.029	0.279	0.700	0.872	0.435	1
果肉酸度Pulp acidity	0.000	0.000	0.039	0.343	0.730	0.782	0.381	0.042	2
果肉化渣性Pulp slag	0.000	0.000	0.139	0.604	0.816	0.595	0.197	0.016	3

样品编号 Number of samples	可溶性固形物 Total soluble solid (%)	可滴定酸 Titratable acid (%)	固酸比 TSS/TA
1	13.40±0.45c	0.80±0.11ab	17.14±2.81
2	10.87±0.52e	0.72±0.05ab	15.15±1.07
3	13.80±0.29bc	0.75±0.16ab	19.41±5.22
4	12.17±0.34d	0.78±0.11ab	15.94±2.79
5	14.47±0.50ab	0.88±0.06a	16.61±1.60
6	15.37±0.66a	0.78±0.01ab	19.79±0.99
7	13.30±0.57c	0.76±0.10ab	17.79±1.65
8	11.60±0.24de	0.64±0.12b	18.59±3.11
9	14.27±0.62bc	0.67±0.11ab	21.91±3.33
变异系数 CV (%)	10.34	8.92	11.07

Basing Fuzzy Modeling to Evaluate Sensory Quality Differences of ‘Orah’ Mandarin Fruits from Various Production Regions

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