基于PLSR的不同品种糯米粽子感官品质的预测模型分析

以20种糯米为原料包制成粽子,利用PLSR分别建立全质构分析(TPA)和理化特性对粽子感官品质的预测模型.结果 表明,TPA能预测5个感官指标,对咀嚼黏性和目测黏性的预测效果最佳,R2 ＞0.9,且RMSEE较小.其次是硬度(R2=0.89,RMSEE=0.33)和咀嚼性(R2 =0.80,RMSEE=0.67).糯米...

Predictive model analysis of sensory quality of the different varieties glutinous rice dumplings based on PLSR

The dumplings were wrapped with 20 kinds of glutinous rice, and PLSR was used to model the sensory quality of the dumplings by texture profile analysis (TPA) and physicochemical properties. The results showed that TPA was able to predict five sensory indices, with the best prediction of chewing stickiness and visual stickiness, R2 > 0.9, and the RMSEE is small. This was followed by hardness (R2=0.89, RMSEE=0.33) and chewiness (R2=0.80, RMSEE=0.67). The use of the physical and chemical properties of glutinous rice can predict six sensory parameters, with visual inspection of viscosity being the best predictor with R2=0.98, and the RMSEE was small (0.13). This was followed by hardness (R2=0.71, RMSEE=0.54), rice fragrance (R2=0.65, RMSEE= 1.31) and gloss (R2=0.61, RMSEE=1.05). The R2 of the TPA prediction model was significantly higher than that of the physicochemical characteristic prediction method. It is inferred that the TPA prediction model is better than the prediction model of physical and chemical indicators, and overcomes the subjectivity of traditional sensory evaluation, which is more suitable for the evaluation of sensory quality of dumplings.