结合感官评价与电子舌技术评价不同品牌韭菜花酱Evaluation of Four Brands of Leek Flowers Paste by Sensory Analysis and E-Tongue Technique
王俊魁,杨帆,包斌
摘要(Abstract)：
该试验通过定量描述分析试验、消费者喜好评定试验和电子舌分析对四个不同品牌的韭菜花酱进行评价,并将感官评价结果与电子舌分析结果进行了比较和分析。结果表明:四种酱制品中,酱香气、韭菜气味是韭菜花酱最主要的气味,滋味中以咸味和鲜味为主;品牌A酱制品在消费者喜好评定试验中评分最高;电子舌能够明确区分出不同品牌的酱制品,经主成分分析(PCA)各样品点在PCA图上的分布与感官评价结果存在一定的相关性,但电子舌分析结果中咸味、鲜味的强度与定量描述试验的结果存在一定的差异。
关键词(KeyWords)： 韭菜花酱;定量描述分析;消费者喜好评定试验;电子舌
基金项目(Foundation):
作者(Author): 王俊魁,杨帆,包斌
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