摘要
对11个沱茶样品的17个风味感官性质用9点间隔量表进行描述分析。结果表明,48个评员能在14个感官性质上区别各样品。香气、滋味性质可各选取4个主分量。按香气可将样品分为品质好、差两类,其判别变量为粗气、日晒气;按滋味也可分为好、差两类,其判别变量为苦、涩、甜、平和、浓、水味。
A panel of 54 assessors, used a vocabulary of 17 descriptive terms to examine 11 Tuo tea samples with an interval scale of 9 points. Statistical analysis showed that the assessors could satisfactorily distinguish the samples with 14 sensory attributes. The attributes of aroma and taste could extract 4 principal components each. According to aroma, the samples were separated into two clusters: the superior and the inferior, whose diseriminant variables were 'rough' and 'sun-flavour', According to taste, the samples could also be grouped into two clusters, whose discriminant variables were 'bitter', 'sweet', 'flat', 'strong' and 'watery'.
出处
《西南大学学报（自然科学版）》
CAS
CSCD
1993年第1期34-37,共4页
Journal of Southwest University(Natural Science Edition)
关键词
统计分析
/沱茶
风味
描述分析
statistical analysis/Tuo tea
flavour
descriptive analysis
