摘要
目的:研究兰花干感官评价描述词的建立方法和不同品种扬州兰花干的品质特性。方法:对5个不同品种采用感官剖面分析法;对质构特性和色泽品质特征等参数进行测定,采用相关性分析和主成分分析筛选出核心评价指标,在此基础上运用熵权法赋予各指标权重,最后采用灰色关联度法建立兰花干的品质评价体系。结果:咬紧足、柔韧、鲜香味、油亮4个描述词作为兰花干感官评价的关键描述词,能较准确评价兰花干感官品质;不同品种兰花干存在差异性;利用主成分分析筛选出3个核心指标,分别是咀嚼性、L*、b*;通过熵权法得到核心指标的权重,其中咀嚼性所占的权重最大;灰色关联度分析得出,样品4的综合品质较好。结论:综合利用主观评价和客观评价相结合的方法,所建立的食品品质评价体系能更全面地反映食品品质。
Objective: The quality characteristics of Yangzhou orchid dry were evaluated scientifically. Methods: Using sensory pro?le analysis, 14 sensory quality descriptors such as golden, oily, fried fragrance and fragrance were obtained from the initial screening by the M value method. Using correlation analysis and principal component analysis to screen out the core evaluation indexes. The entropy weight method was to assign weight to each index. And the grey correlation degree method was to comprehensively evaluate the quality. Results: The results showed that the strong bite, supple, fragrant and oily were identified as the key sensory descriptors for the product and could accurately describe its sensory quality. There were differences in quality of different orchid drys. Three core evaluation indicators of orchid dry were determined by principal component: chewiness, Land b. The weight value of chewiness was the highest by the entropy method. The varieties with better comprehensive quality were Sample1. Conclusion: The food quality evaluation system can reflect food quality more comprehensively by using the method of combining subjective evaluation and objective evaluation.
作者
谢成城
陈佳敏
曹仲文
XIE Cheng-cheng;CHEN Jia-min;CAO Zhong-wen(School of Tourism and Culinary Science Yangzhou University,Yangzhou,Jiangsu 225127,China;Yangzhou University,The Key Laboratory of Chinese Intangible Cultural Heritage Inheritance Culture and Tourism Ministry,Yangzhou,Jiangsu 225127,China)
出处
《食品与机械》
北大核心
2022年第9期198-203,共6页
Food and Machinery
基金
教育部人文社会科学研究一般项目(编号:17YJZH006)
四川省高等学校重点实验室开放基金(编号:PRKX201911)。
关键词
兰花干
感官评价
品质评价
相关性
主成分分析
熵权法
灰色关联度
orchid dry
sensory evaluation
quality evaluation
correlation
principal component
entropy weight method
grey interconnect degree analysis
作者简介
谢成城,女,扬州大学在读本科生;通信作者:曹仲文(1973-),男,扬州大学副教授,博士。E-mail:zwcao@yzu.edu.cn。
