凝固型酸奶感官描述词的建立

Research of establishing sensory evaluation descriptors of stirred yogurt

为研究凝固型酸奶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、酸味等16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4个主成分PC1(26.14%)、PC2(18.21%)、PC3(16.22%)、PC4(6.11%),分别代表酸奶的风味、组织状态、质地和外观特征,之后结合相关性分析得到9个关键描述词,能够比较准确的评价凝固型酸奶的感官品质。

This research was to study method of establishing sensory evaluation descriptors of stirred yogurt. The sensory description words for the initial screening used the M value method and sweet, sour, etc. 16 sensory qualiW descriptors of the product firstly. Then filtered these 16 descriptive words for secondary screening by Principal Component Analysis. Extracted 4 main components：PC1 （26.14%） ,PC2（ 18.21%）, PC3 （ 16.22% ）, PC4 （6.11% ）, representing flavor, organizational state, texture and appearance characteristics of stirred yogurt. Then combining correlation analysis, 9 key descriptive words can accurate describe sensory evaluation method of stirred yogurt.