共查询到17条相似文献,搜索用时 140 毫秒
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采用定量描述法(QDA)对三种市售澄清型蓝莓汁饮料进行了感官评价,并绘制了此三种饮料QDA数据的蜘蛛网图,结果表明,此方法能区别三种澄清型蓝莓汁饮料的感官特性,适用于澄清型蓝莓汁饮料的感官品质评价。 相似文献
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应用定量描述分析法(QDA)对2种市售香菇牛肉酱进行感官分析,建立了2种样品的QDA图,并结合T检验法对样品的感官特性进行分析.结果表明:2种香菇酱的色泽、香菇味、组织状态的感官强度上无显著差异,但在口感、牛肉味和粘稠度的感官强度上有显著差异.该法适用于香菇牛肉酱感官品质评价. 相似文献
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C. Ubeda R.M. Callejón A.M. Troncoso 《International Journal of Food Properties》2017,20(11):2760-2771
Consumers’ acceptance of new strawberry vinegars was evaluated, and trained panellists described their sensory profiles. Four strawberry vinegars, three produced from puree and one from cooked must, were evaluated jointly. Due to obtaining the highest percentage of consumer acceptance, cooked strawberry must vinegar was considered to be the best. This vinegar stood out in general impression, raisin, and liqueur attributes. Internal preference maps confirmed a higher acceptance level for the strawberry vinegars over commercial vinegar. External preference mapping, obtained by PLS2 analysis, revealed that the main sensory attributes driving consumers’ preferences are raisin, toasted caramel, spicy, and liqueur aroma. 相似文献
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《Journal of the Institute of Brewing》2017,123(1):159-166
Eight kinds of commercial rice vinegars from Korea, China and Japan were selected to evaluate their flavour‐related discriminative characteristics based on solid‐phase microextraction and gas chromatography with mass spectrometry (SPME/GC–MS), an electronic nose (e‐nose), electronic tongue (e‐tongue) and subjective sensory evaluation. Principal component analysis patterns based on SPME/GC–MS provided a clear categorical discrimination among the vinegars of three origins. The distribution patterns of the samples were similar between SPME/GC–MS and e‐nose analyses and Korean vinegars were clearly discriminated. A high correlation coefficient was determined between SPME/GC–MS and e‐nose on acetaldehyde (0.948) and diacetyl (0.970). e‐Tongue‐based principal component analysis patterns were subdivided into three regions according to the origin, and Chinese vinegars were clearly discriminated. Sensory panelists recorded origin‐specific scores on flavours for all the samples. In conclusion, SPME/GC–MS, e‐nose and e‐tongue analyses may be useful for discrimination of flavour profiles of rice vinegars of different producer origin. Copyright © 2017 The Institute of Brewing & Distilling 相似文献
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利用建立的食醋感官评价小组,对中国主要的酿造食醋进行了风味评价。首次构建了中国酿造食醋的风味轮,其中包括16个类别共45个描述词。运用方差分析、主成分分析等方法筛选出了16个能够描述中国酿造食醋风味差异的词汇,其中味觉描述词包括酸味、甜味、鲜味、咸味、涩味、苦味6个,嗅觉描述词包括酸气、甜香、焦香、酱香、果香、麸皮香、烟熏香、米香、酒香、花香10个。对选择的酿造食醋样品进行感官描述性分析,发现不同类型的酿造食醋风味有明显差异。 相似文献