摘要
通过检测国内外30种不同品牌啤酒中13种主要风味物质,采用多元统计方法中的主成分分析,得到3个主成分及综合风味特征得分;对这些酒样进行感官品评并采用频数分析计算得分.结果发现两种评分结果具有较好的对应性,初步表明根据啤酒中13种风味物质的检测结果,基本能够对啤酒的整体风味进行评判与质量监控.
13 kinds of the main flavor compounds of thirty different brands of beer were detected and it was analyzed by principle components analysis. The same samples were tasted by some experienced staff and it was adopted by frequent analysis. There was a close relationship between the two analysis results. It was indicated that the beer flavor could be judged and controlled according to the results of the 13 kinds of flavor compounds.
出处
《生物数学学报》
CSCD
北大核心
2009年第2期314-320,共7页
Journal of Biomathematics
关键词
啤酒风味
风味物质
主成分分析
频数分析
Beer flavor
Flavor compounds
Principle components analysis
Frequent analysis
