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MEAT RESEARCH
2014,28
(2)
12-15
市售婴幼儿肉泥感官特性描述词分析
作 者：
张文洁;程婷婷;孙宝忠;张佳程;李海鹏;刘璇;党欣
单 位：
中国农业科学院北京畜牧兽医研究所;青岛农业大学食品科学与工程学院
关键词：
婴幼儿肉泥;感官剖面;主成分分析;相关性分析
摘 要：
通过感官分析市售8种婴幼儿肉泥,对得到的感官描述词进行多元统计分析。主成分分析结果表明:3个主成分的累计贡献率达75.330%。结合主成分分析和相关性分析,得到用于建立婴幼儿肉泥感官剖面的描述词为色泽、析水性、细腻度、均匀性、肉香气、果蔬香气、咸味、松软度、黏滞性、润滑性、总体可接受性。
译 名：
Analysis of Characteristic Description for Commercial Baby Meat Puree
作 者：
ZHANG Wen-jie;CHENG Ting-ting;SUN Bao-zhong;ZHANG Jia-cheng;LI Haipeng;LIU Xuan;DANG Xin;Institute of Animal Sciences, Chinese Academy of Agricultural Sciences;College of Food Science and Engineering, Qingdao Agricultural University;
关键词：
baby meat puree;;sensory profile;;principal component analysis;;correlation analysis
摘 要：
The aroma description for 8 kinds of commercial baby meat puree was subjected to multivariate statistical analysis. The results of principal component analysis(PCA) indicated that 3 principal components provided 75.330% cumulative contribution. By combined use of PCA and correlation analysis, the descriptive words for sensory profile of baby meat puree were obtained as follows: color, water permeability, delicateness, uniformity, meat-like aroma, fruit and vegetable-like aroma, saline taste, softness, viscosity, lubricity and overall acceptability.
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