摘要
以市售5种不同原料食用盐为主要研究对象,利用电子舌技术结合模糊感官评价技术方法,采用主成分分析等数学方法,建立食用盐模糊感官品质评价模型。结果表明:食用盐各感官指标的权重A={A鲜味,A咸味,A涩味,A苦味,A丰富性}={0.32,0.23,0.22,0.18,0.05};综合分析结果显示,天然海盐的口感最佳。
In order to establish a method for evaluating the taste quality of edible salts,by taking 5 different raw materials edible salts as research object,a combination of electronic tongue technique with fuzzy sensory evaluation,and the method of principle component analysis(PCA)were deeply analyzed.The results showed:by analyzing the testing results of electronic tongue of edible salts,using PCA,the weight factor of fresh,saline,astringency,bitterness,and richness of the edible salt's sensory index were 0.32,0.23,0.22,0.18,0.05,and,respectively.Based on the sensory evaluation data of sensory evaluator and corresponding fuzzy matrices were analyzed using value assignment method and comprehensive analysis,the results showed that the natural sea salt exhibited the best taste.The established model fills up the blank in the field of evaluating the taste quality of edible salts,and offset the defect of the error of subjectiveresponse and poor stability.
作者
苏智敏
黄小平
刘飞
吴振
SU Zhi-min;HUANG Xiao-ping;LIU Fei;WU Zhen(Chongqing Academy of Chinese Materia Medica,Chongqing 400065,China;Chongqing Key Laboratory of Chinese Medicine&Health Science,Chongqing 400065,China)
出处
《食品与机械》
北大核心
2020年第8期53-56,共4页
Food and Machinery
基金
重庆市技术创新与应用发展专项(编号:cstc2019jscx-lyggX0001)
重庆市自然科学基金面上项目(编号:cstc2019jcyj-msxmX0001)。
关键词
食用盐
模糊感官评价
电子舌
主成分分析
edible salt
fuzzy sensory evaluation
electronic tongue
principle component analysis(PCA)
