| Title |
Taste characteristics of Chinese bayberry juice characterized by sensory evaluation, chromatography analysis, and an electronic tongue
|
|---|---|
| Published in |
Journal of Food Science and Technology, April 2018
|
| DOI | 10.1007/s13197-018-3059-4 |
| Pubmed ID | |
| Authors |
Haiyan Yu, Yan Zhang, Jie Zhao, Huaixiang Tian |
| Abstract |
To evaluate the taste characteristics of Chinese bayberry juice, four types of bayberry juice sourced from different origins and varieties were analysed using sensory evaluation, chromatography, spectroscopy analysis and an electronic tongue (E-tongue). Nine organic acids and three sugars were assessed using high performance liquid chromatography. Total polyphenols were measured by spectrophotometry. The overall taste profile was collected using the E-tongue. The four types of bayberry juice differed in the sensory attributes of sour, sweet, bitter, and astringent. The E-tongue responses combined with discriminant analysis were able to characterise the taste profiles of the juices. The relationships between the taste compounds and the sensory panel scores established by partial least squares showed that total polyphenols, quininic acid, maleic acid, fructose, citric acid, lactic acid, succinic acid and sucrose made significant contributions to the taste characteristics of the Chinese bayberry juice. |
Mendeley readers
The data shown below were compiled from readership statistics for 15 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 15 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 3 | 20% |
| Researcher | 3 | 20% |
| Professor > Associate Professor | 2 | 13% |
| Professor | 1 | 7% |
| Unspecified | 1 | 7% |
| Other | 2 | 13% |
| Unknown | 3 | 20% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 7 | 47% |
| Unspecified | 1 | 7% |
| Biochemistry, Genetics and Molecular Biology | 1 | 7% |
| Materials Science | 1 | 7% |
| Unknown | 5 | 33% |
Attention Score in Context
This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 17 April 2018.
All research outputs
#15,505,836
of 23,043,346 outputs
Outputs from Journal of Food Science and Technology
#639
of 1,452 outputs
Outputs of similar age
#209,928
of 329,129 outputs
Outputs of similar age from Journal of Food Science and Technology
#33
of 87 outputs
Altmetric has tracked 23,043,346 research outputs across all sources so far. This one is in the 22nd percentile – i.e., 22% of other outputs scored the same or lower than it.
So far Altmetric has tracked 1,452 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 7.4. This one is in the 39th percentile – i.e., 39% of its peers scored the same or lower than it.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 329,129 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 27th percentile – i.e., 27% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 87 others from the same source and published within six weeks on either side of this one. This one is in the 25th percentile – i.e., 25% of its contemporaries scored the same or lower than it.