Quality Evaluation of Suanjiangshui Prepared by Different Lactobacillus Based on Principal Components and Cluster Analysis

The quality of the suanjiangshui prepared by Lactobacillus fermentum,L. delbrueckii and L. casei was evaluated using electronic tongue,electronic nose and colorimeter,combined with principal component and cluster analysis. The results showed that different Lactobacillus fermentation suanjiangshui samples had obvious separation tendency in spatial arrangement and clustering,while the same group showed obvious clustering trend. In terms of taste quality,the acidity of the suanjiangshui prepared by L. delbrueckii was significantly higher than that of the other two groups(P<0.05),and the richness was significantly higher than that of L. fermentum(P<0.05),while the bitterness and saltiness were significantly lower those of the other two groups(P<0.05). In terms of flavor quality,the content of aromatic substances in the fermented suanjiangshui by L. fermentum was significantly higher(P<0.05). L. delbrueckii was better in color quality(P<0.05). In conclusion,L. delbrueckii is more suitable for the fermentation of suanjiangshui.