不同厂家豆豉理化指标与感官的相关性分析

Research on Relativity Between Physicochemical Indicators and Sensory Quality of Fermented Soya Beans from Different Manufacturers

对8个厂家(Y1,Y2,Y3,Y4,Y5,Y6,Y7,Y8)生产的永川豆豉的理化指标进行了测定与感官评价。通过将检测的理化指标与感官评价进行了相关性分析,找出了影响感官评价最主要的几个关键性指标,分别是硬度、类黑精及氨基酸态氮含量。

The physical and chemical indexes of Yongchuan fermented soya beans from 8 manufacturers(Y1,Y2,Y3,Y4,Y5,Y6,Y7,Y8)are determined and sensory evaluation is conducted.By analyzing the correlation between the physical and chemical indexes and the sensory evaluation,several key indexes affecting the sensory evaluation are found,they are hardness,content of melanoidin and amino acid nitrogen.