摘要
通过感官分析市售8种婴幼儿肉泥,对得到的感官描述词进行多元统计分析。主成分分析结果表明:3个主成分的累计贡献率达75.330%。结合主成分分析和相关性分析,得到用于建立婴幼儿肉泥感官剖面的描述词为色泽、析水性、细腻度、均匀性、肉香气、果蔬香气、咸味、松软度、黏滞性、润滑性、总体可接受性。
The aroma description for 8 kinds of commercial baby meat puree was subjected to multivariate statistical analysis.The results of principal component analysis （PCA） indicated that 3 principal components provided 75.330％ cumulative contribution.By combined use of PCA and correlation analysis,the descriptive words for sensory profile of baby meat puree were obtained as follows：color,water permeability,delicateness,uniformity,meat-like aroma,fruit and vegetable-like aroma,saline taste,softness,viscosity,lubricity and overall acceptability.
出处
《肉类研究》
2014年第2期12-15,共4页
Meat Research
基金
"十二五"国家科技支撑计划项目(2011BAD47B05)
国家现代农业(肉牛牦牛)产业技术体系建设专项(nycytx-38)
关键词
婴幼儿肉泥
感官剖面
主成分分析
相关性分析
baby meat puree
sensory profile
principal component analysis
correlation analysis
