摘要
采用色差分析和感观评定的方法对不同杨梅汁的色泽进行分析,结果显示,感观评审人员评审杨梅汁色泽具有较高的一致性。使用TC-PIIG全自动测色色差计,模拟人眼判断颜色的过程,研究其色差值L,a,b,Cab,Sab,b/a,Hab,ΔE与感官品评值的相关性,研究表明,L,a,Cab,Sab,ΔE与感官品评值X之间呈极显著正相关,因此用这些测定参数来判断杨梅汁色泽变化是可行的,其中ΔE与X的复相关系数r2≥0.90,大于L,a,Cab,Sab与X之间的复相关系数,因此这里总色差值ΔE是最佳的杨梅汁色度测定量化参数。
Color of the red bayberry juice was analyzed by color difference and sensory evaluation. The results showed that there were high co herence between taster score and remark of color of the red bayberry juice. The study also was carried out to determine whether there exists the correlation between the color difference value of L, a, h, Cab, Sab, b/a, Hab, ΔE and sensory evaluation, with utilizing TC-PIIG colorimeter and color difference meter to simulate the eye ＇ adaptation to color. The results showed that there were highly significantly Positive correlation between the L, a, Cab, Sab, Δ E arid the sensosory evaluation （X）, especially the correlation parameter of ΔE r2≥ 0.90, which was larger than the others. It was indicated that the color difference value of ΔE is the best to quantitative evaluation of red bayberry juice.
出处
《酿酒》
CAS
2008年第1期94-96,共3页
Liquor Making
关键词
杨梅汁
色差计
色差值
red bayberry juice, eolorimeter and color difference meter, color difference value
