Analysis of Flavor Difference of Mulberry Juice by E-Nose and E-Tongue

In order to find an accurate and quick way to identify the flavor of mulberry juice, this paper took the mulberry juice of different brands as the research object, and the differences of the analysis of their smell and taste were compared by electronic nose and electronic tongue respectively, and the role of the two instruments in distinguishing different brands of mulberry juice were clarified. The results showed that the main differences were broad-methane, sulfides, nitrogenoxides, sulphar-organics, broad-alcohols, aldehydes and ketones, aromatic compounds, and so on. The cumulative variance contribution rate of principal component analysis was 99.905%, and the discrimination index of each sample was between 0.977~1.000, which indicated that the electronic nose could distinguish different mulberry juice samples accurately. The analysis of the taste of mulberry juice by electronic tongue showed that the difference mainly existed in the sour, bitter, fresh and salty taste. Some samples overlapped in the principal component analysis, which indicated that the results of electronic tongue analysis could not completely distinguish different samples.