豆腐乳感官和理化品质的主成分分析

Principal Composition Analysis of Sensory and Physiochemical Quality of Fermented Bean Curd

摘要: 对市售的16种豆腐乳利用感官评定和理化分析结果进行主成分分析和综合评价,结果表明,感官评判的前4个主成分可以解释豆腐乳感官品质的85.25%,前4个主成分的贡献率分别为49.60%,16.76%,12.05%,6.87%;理化成分的前4个主成分可以解释豆腐乳理化特性的79.02%,前4个主成分的贡献率分别为32.68%,21.33%,17.82%,7.20%。利用感官评分和理化特性的主成分分析结果,分别对所取样品进行了综合评分

Abstract: Through principal composition analysis and comprehensive evaluation by using the results of sensory evaluations and physiochemical analysis of sixteen kinds of fermented bean curd bought from markets, the results showed that the former 4 principal components of sensory evaluation contribute 85.25% to the sensory quality of fermented bean curd, the contribution rate of the former 4 components are 49.60%, 16.76%, 12.05%, and 6.87% respectively. Also the former 4 principal components of physiochemical analysis contribute 79.02% to the physiochemical quality of fermented bean curd, the contribution rate of the former 4 components are 32.68%, 21.33%, 17.82% and 7.20% respectively. Through the analyzed results and the sensory scores of principal composition analysis of these samples, the comprehensive judgments of different samples were offered.