以不同品牌功能饮料的滋味品质为研究对象,采用主成分、聚类及Person相关系数分析,探究电子舌与人工感官评价间的相关性.结果表明:采用主成分与聚类分析,电子舌与人工感官评价对8种品牌的功能饮料具有较为一致的分组效果;采用Person相关系数分析,电子舌探头ZZ、BB与咸、鲜味极显著相关,相关系数分别为0.860、0.851;探头HA、JB与甜、苦味显著相关,相关系数分别为0.709、0.720.研究结果可为功能饮料滋味品质的质量鉴定提供理论依据与参考.%The taste of different brands of functional beverages were studied, and the relationship between arti-ficial sensory evaluation and electronic tongue measurement was analyzed by principal component, clustering and Person correlation coefficient analysis. The results showed that:through the principal components and clus-ter analysis, the seven probes of electronic tongue and sensory evaluation of eight brand functional beverages have a more consistent grouping. Using the Person correlation coefficient analysis, the electronic tongue probes ZZ, BB and the salty, delicate flavor were significantly correlated, and the correlation coefficient were 0.860,0.851;The probes HA and JB were significantly correlated with sweet and bitterness, and the correlation coefficients were 0.709 and 0.720, respectively. The results can provide theoretical basis and reference for the quality identification of functional beverages.
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