Basing Fuzzy Modeling to Evaluate Sensory Quality Differences of'Orah'Mandarin Fruits from Various Production Regions
[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.
C.reticulata Orahsensory qualitymetabolitessensory evaluationfuzzy logic model
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