摘要
以46种白酒为样本，并以每一样本的乙酸乙酯、已酸乙酯等17种香味成分的气相色谱、气质联用定性定量分析数据和感官评价结果为指标，分别用主成分分析法和因子分析法研究了影响白酒香型的主要因素。通过对这两种分析方法及其分析结果的比较，文中最终选定主因子分析法为降维的最佳方法。从统计学的观点来看，分析结果是令人满意的。
To obtain the man thctors influential to the aroma of Chinese liquor both the principal component analysis and factor analysis were used in the analysis of 17 flavor components in 46samples by means fo GC.GC-MS and sensory evaluation.With the comparison of the two methods and theiy results. factor andlysis was selected as the most optimal method of simplifying the original data. The results were found satistactory from the statistical analysis.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第7期42-47,共6页
Food Science
关键词
主成分分析
香型
白酒
因子分析
香味成分
Principal component Factor Principal component analysis Factor analysis Flavor and aroma
