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

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.