摘要
分别利用Flash Profile(FP)法和定量描述分析(QDA)法对4种市售无糖酸奶进行了描述性分析。FP法中10名未经训练的和QDA法中6名经过培训的感官评价员分别建立感官描述词,对所有样品进行感官特征评价,并对得到的数据进行了方差分析、主成分分析和系统聚类分析。结果表明,两种方法都能将样品合理分类,但所分类别有一定差异,QDA法区分差异能力更强,结论更全面,能够用于感官差异定量分析,而FP法快捷简便,可作为产品前期的筛查。
The sensory descriptive analysis on 4 kinds of commercial sugar-free yogurt were studied by using Flash Profile(FP)and quantitative descriptive analysis(QDA).In the FP and QDA,sensory descriptors were established by 10 untrained and 6 trained sensory evaluators,respectively.The sensory characteristics of all the samples were evaluated,and the obtained data were analyzed by variance analysis,principal component analysis and hierarchical cluster analysis.The results showed that both methods could classify the samples reasonably,but there were some differences in the classification.The QDA method was more capable of distinguishing the differences,and the conclusion was more comprehensive,which could be used for the quantitative analysis of sensory differences,while the FP method was fast and simple,andcould be used as the early screening of products.
作者
杨丽
张英静
王竹
YANG Li;ZHANG Yingjing;WANG Zhu(National Demonstration Center for Experimental Light Industry and Food Education,South China University of Technology,Guangzhou 510640,China;School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China)
出处
《中国乳品工业》
CAS
北大核心
2022年第1期60-64,共5页
China Dairy Industry
基金
华南理工大学探索性实验项目(C9202280)
广东省高等教育教学研究和改革项目。
