Taste characteristics of Chinese bayberry juice characterized by sensory evaluation, chromatography analysis, and an electronic tongue

Arena ME, Zuleta A, Dyner L, Constenla D, Ceci L, Curvetto N (2013) Berberis buxifolia fruit growth and ripening: evolution in carbohydrate and organic acid contents. Sci Hortic 158:52–58

Bleibauma RN, Stone H, Tan T, Labreche S, Saint-Martin E, Isz S (2002) Comparison of sensory and consumer results with electronic nose and tongue sensors for apple juices. Food Qual Prefer 13:409–422

Boss PK, Davies C (2001) Molecular biology of sugars and anthocyanin accumulation in grape berries. In: Kalliopi A, Roubelakis-Angelakis KA (eds) Molecular biology and biotechnology of the grapevine. Kluwer Academic Publishers, Dordrecht, pp 1–34

Canadanovic-Brunet JM, Djilas SM, Cetkovic GS, Tumbas VT, Mandic AI, Canadanovic VM (2006) Antioxidant activities of different Teucrium Montanum L. extracts. Int J Food Sci Tech 41:667–673

Cetóa X, González-Calabuiga A, Capdevilab J, Puig-Pujolb A, del Valle M (2015) Instrumental measurement of wine sensory descriptors using avoltammetric electronic tongue. Sensor Actuators B Chem 207:1053–1059

Cheng H, Chen JL, Chen SG, Wu D, Liu DH, Ye XQ (2015) Characterization of aroma-active volatiles in three Chinese bayberry (Myrica rubra) cultivars using GC–MS–olfactometry and an electronic nose combined with principal component analysis. Food Res Int 72:8–15

Chinnici F, Spinabelli U, Riponi C, Amati A (2005) Optimization of the determination of organic acids and sugars in fruit juices by ion-exclusion liquid chromatography. J Food Compos Anal 18:121–130

Dias LG, Peres AM, Barcelos TP, Sá Morais J, Machado AASC (2011) Semi-quantitative and quantitative analysis of soft drinks using an electronic tongue. Sensor Actuators B Chem 154:111–118

Dorta E, González M, Gloria Lobo M, Sánchez-Moreno C, de Ancos B (2014) Screening of phenolic compounds in by-product extracts from mangoes (Mangifera indica L.) by HPLC-ESI-QTOF-MS and multivariate analysis for use as a food ingredient. Food Res Int 57:51–60

Harker FR, Marsh KB, Young H, Murray SH, Gunson FA, Walker SB (2002) Sensory interpretation of instrumental measurements 2: sweet and acid taste of apple fruit. Postharvest Biol Technol 24(3):241–250

Hosseinian FS, Li W, Beta T (2008) Measurement of anthocyanins and other phytochemicals in purple wheat. Food Chem 109:916–924

Kallithraka S, Bakker J, Clifford MN (1997) Evaluation of bitterness and astringency of (+)-catechin and (−)-epicatechin in red wine and in model solution. J Sens Stud 12:25–37

Kelebek H, Selli S, Canbas A, Cabaroglu T (2009) HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan. Microchem J 92(2):187–192

Lea AGH, Arnold GM (1978) The phenolics of cider: bitterrness and astringency. J Sci Food Agric 29:478–483

Peres AM, Dias LG, Barcelos TP, Sá Morais J, Machado AASC (2009) An electronic tongue for juice level evaluation in non-alcoholic beverages. Proc Chem 1:1023–1026

Qiu SS, Wang J, Gao LP (2015) Qualification and quantisation of processed strawberry juice based on electronic nose and tongue. LWT Food Sci Technol 60:115–123

Roopa GS, Kasiviswanatham V (2013) Extraction of tartaric acid from tamarind pulp and analysis of the acid composition in leaves. Int J Stud Res Technol Manag 1(5):478–488

Stinco CM, Baroni MV, Di Paola Naranjo RD, Wunderlin DA, Heredia FJ, Melendez-Martínez AJ, Vicario IM (2015) Hydrophilic antioxidant compounds in orange juice from different fruit cultivars: composition and antioxidant activity evaluated by chemical and cellular based (Saccharomyces cerevisiae) assays. J Food Compos Anal 37:1–10

Sun CD, Huang HZ, Xu CJ, Li X, Chen KS (2013) Biological activities of extracts from chinese bayberry (Myrica rubra Sieb. et Zucc.): a review. Plant Foods Hum Nutr 68:97–106

Toldam-Andersen TB, Hansen P (1997) Growth and development in black currants (Ribesnigrum). III. Seasonal changes in sugars, organic acids, chlorophyll and anthocyanins and their possible metabolic background. J Hortic Sci 72(1):155–169

Versari A, Parpinello GP, Mattioli AU, Galassi S (2008) Characterisation of Italian commercial apricot juices by high-performance liquid chromatography analysis and multivariate analysis. Food Chem 108:334–340

Verzelloni E, Tagliazucchi D, Conte A (2007) Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar. Food Chem 105:564–571

Xie LJ, Ye XQ, Liu DH, Ying YB (2009) Quantification of glucose, fructose and sucrose in bayberry juice by NIR and PLS. Food Chem 114:1135–1140