定量描述分析法结合T检验法在香菇牛肉酱感官评定分析中的应用研究

Study on application of quantitative descriptive analysis and T-test on sensory evaluation of mushroom beef paste

应用定量描述分析法(QDA)对2种市售香菇牛肉酱进行感官分析,建立了2种样品的QDA图,并结合T检验法对样品的感官特性进行分析。结果表明:2种香菇酱的色泽、香菇味、组织状态的感官强度上无显著差异,但在口感、牛肉味和粘稠度的感官强度上有显著差异。该法适用于香菇牛肉酱感官品质评价。

Quantitative description analysis(QDA)was applied,and the sensory analysis of two kinds of mushroom beef paste was conducted.The QDA diagrams of the two kinds of samples were established,and T-test was combined,the sensory characteristics of samples were analyzed.The results showed that there were significant differences in the sensory intensity of color,mushroom flavor and structural state between the two kinds of mushroom paste,but there were significant differences in the sensory intensity of taste,beef flavor and viscosity.This method was suitable for the evaluation of the sensory characteristics of mushroom beef paste.