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This study investigated the quality diversity and processing suitability of six representative Phyllanthus emblica L. varieties from Yunnan. Comprehensive analyses were conducted to determine appearance quality, physicochemical properties, bioactive components, antioxidant capacity, and flavor profiles using electronic tongue and electronic nose. Multivariate statistical techniques, including principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA), and cluster analysis (CA), were employed to analyze the indicators and classify the varieties. The results revealed significant diversity among the varieties, with coefficients of variation exceeding 20% for 15 indicators, including a* value, single fruit weight, firmness, flavonoid content, and sugar-acid ratio. Distinct flavor profiles among the six varieties were effectively differentiated by a PCA model. PCA and PLS-DA identified 14 key indicators, such as total acidity, sourness, and sweet aftertaste, as core determinants of fruit quality. Cluster analysis based on these core indicators classified the varieties into four groups: 'Zaofeng' (Group Ⅰ), characterized by high levels of total acidity, flavonoids, and crude fiber, exhibiting strong responses to sourness, astringency, sweetness, sulfur compounds, nitrogen-containing substances, and aldehydes/ketones, contributing to a rich and complex flavor profile, suitable for processing fermented drinks or functional tablets; 'Yesheng' (Group Ⅱ), notable for its high ascorbic acid and total phenolic content, demonstrated excellent antioxidant properties and a pronounced sweet aftertaste, which could be processed as healthcare beverages. 'Yingyu' (Group Ⅲ), distinguished by bright and translucent fruit color, high firmness and flesh-to-seed ratio, minimal astringency, and low coarse fiber content, which were suitable for fresh consumption or processing ready-to-eat recreational products. 'Nuoganlan' 'Boligan', and 'Bingtian' (Group Ⅳ), featuring higher moisture content and juice yield, lower astringency and sourness, and prominent sulfur and aldehyde-ketone aromas, which could be processed as flavor-oriented beverages. Furthermore, pearson correlation analysis validated the effectiveness of these core indicators for comprehensive quality evaluation and established linear relationships among them. This study provides a theoretical foundation for the efficient screening of Phyllanthus emblica L. varieties and establishes a systematic framework for quality evaluation in targeted processing applications.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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