Study on correlation between sensory evaluation and sensors analysis of electronic tongue of cherry wines

Five different cherry wines, which were described by sour, sweet, bitter and astringent attributes, were analyzed by electronic tongue. The ability of discrimination cherry wines of electronic tongue was evaluated by PCA and DFA. The sensory evaluation results were correlated to response of seven sensors (ZZ, BA, BB, CA, GA, HA, JB) by PCA and PLSR. The results showed that there were better correlation between JB and sour, HA, CA and sweet, ZZ and astringent, bitter, respectively.