摘要
为研究冰淇淋感官描述词的建立方法,首先利用M值法对感官描述词进行初筛,得到甜味等11个感官描述词,再利用主成分分析法对其进行二次筛选,选取了3个主成分PC1(38.90%)、PC2(31.55%)、PC3(10.22%),分别代表冰淇淋的质地、风味和外观特征,之后结合相关性分析得到7个关键描述词,能够比较准确的评价冰淇淋的感官品质。
This research was to study method of establishing sensory evaluation descriptors of ice cream. Firstly the sensory description words after the initial screening using the M value method got eleven sensory quality descriptors （ sweet, etc. ）. Then these descriptive words were filtered for secondary screening by Principal Component Analysis. Three main components were extracted PC1 （ 38.90% ） , PC2 （ 31.55% ） and PC3 （ 10.22% ） , representing appearance, flavor and texture characteristics of ice cream, respectively. Combining correlation analysis, seven key descriptive words can be accurately described sensory evaluation of ice cream.
出处
《中国乳业》
2017年第2期71-73,共3页
China Dairy
关键词
冰淇淋
品质
评价指标
筛选
ice cream
quality
evaluation index
selection
