摘要
通过感官评价词语库建立、筛选显著评价指标和主成分分析方法,建立了涂抹奶酪感官评价模型。结果表明:经过感官评价词语库建立,共筛选出49个感官评价词语;经过Cochran Q检验和筛选整合,共筛选出19个显著指标;经过主成分分析,共筛选出5个主成分,总方差贡献率为97.56%。经验证,该模型与传统喜好度感官评价具有较高的一致性,为涂抹再制干酪的感官评价提供了一套科学系统的评价模型。
The sensory evaluation model of spread able processed cheese was constructed by building vocabulary of sensory evaluation and selection in signify cant items and principal component analysis(PCA). The result showed that there were 49 sensory evaluation items in total. There were 19 significant items after Cochran Q test and combining similar items. The accumulative variance contribution of top 5 principal components was 97.56% according principal component analysis. It was proved that sensory evaluation model was highly consistent with tradition prefer encase valuation. It provided asset of scientific and systemic sensory evaluation model for processed cheese.
作者
闫清泉
宗学醒
李志国
李玲玉
刘豪
边燕飞
YAN Qingquan;ZONG Xuexing;LI Zhiguo;LI Lingyu;LIU Hao;BIAN Yanfei(Inner Mongolia Mengniu Dairy Industry(Group)Co.,Ltd.,Hohhot 011500)
出处
《食品工业》
CAS
北大核心
2019年第9期200-203,共4页
The Food Industry
