白腐乳感官性质研究

STUDY ON SENSORY ATTRIBUTES OF TOFURU (FERMENTED BUAN CURD)

采用描述分析得到白腐乳16个感官性质。用定量描述分析评定感官性质的强度。各样品感官性质及其强度的主分量分析表明,前5个主分量可以解释81.76％的总变异,16个感官性质中以硬度、结着力、粘贴性、粗糙度、苦、甜、咸、涩、豆腥气、酸为主要因子,而前4个表示组织特征的性质能解释最多的变异。从各样品在各主分量的分值图可以直接看出样品间的感官差异。

A system of 16 attribute terms was established with profile analysis for the evaluation of the quality 'Tofuru', or fermented bean curd. In quantitative descriptive analysis (QDA) of Tofuru samples, 5 principal components were shown to account for 81.76% of its total variation. Of the 16 attributes studied, cohesiveness, adhesiveness, roughness, bitterness, sweetness, saltiness, astringency, bean odor and sourness proved to be important.The first 4 of the attributes listed above reflect the textural properties of Tofuru and can interpret most of the variations.