摘要
对市售的 16种豆腐乳利用感官评定和理化分析结果进行主成分分析和综合评价 ,结果表明 ,感官评判的前 4个主成分可以解释豆腐乳感官品质的 85 .2 5 % ,前 4个主成分的贡献率分别为 4 9.6 0 % ,16 .76 % ,12 .0 5 % ,6 .87% ;理化成分的前 4个主成分可以解释豆腐乳理化特性的 79.0 2 % ,前 4个主成分的贡献率分别为 32 .6 8% ,2 1.33% ,17.82 % ,7.2 0 %。利用感官评分和理化特性的主成分分析结果 。
Through principal composition analysis and comprehensive evaluation by using the results of sensory evaluations and physiochemical analysis of sixteen kinds of fermented bean curd bought from markets, the results showed that the former 4 principal components of sensory evaluation contribute 85 25% to the sensory quality of fermented bean curd, the contribution rate of the former 4 components are 49 60%, 16 76%, 12 05%, and 6 87% respectively. Also the former 4 principal components of physiochemical analysis contribute 79 02% to the physiochemical quality of fermented bean curd, the contribution rate of the former 4 components are 32 68%, 21 33%, 17 82% and 7 20% respectively. Through the analyzed results and the sensory scores of principal composition analysis of these samples, the comprehensive judgments of different samples were offered.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2002年第2期131-135,共5页
Transactions of the Chinese Society of Agricultural Engineering
关键词
感官
理化品质
主成分分析
豆腐乳
sensory and physiochemical quality
principal composition analysis
fermented bean curd
