聚类分析在油炸型方便面感官评价中的应用  

Application of Cluster Analysis in Sensory Evaluation of Fried Instant Noodle

作　　者：欧阳一非[1] 高海燕[1] 赵镭[2] 候国友 米军峰 陈旭[1] 尹京苑[1] 

机构地区：[1]上海大学生命科学学院,上海200444 [2]中国标准化研究院食品与农业标准化研究所,北京100088 [3]今麦郎食吊有限公司食品安全研究所,河北隆尧055350

出　　处：《中国食品学报》2009年第4期177-184,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：科技部“十一五”国家科技支撑计划资助项目(2006BAK04A05)

摘　　要：采用感官品评与聚类分析相结合,对市场占有率80%～90%的国内主要方便面生产厂家的12个主打品牌,205个油炸型方便面样品进行等级分类研究。以8个感官特性指标的品评得分值为指标,采用K-均值法,以专家感官评分相近程度进行聚类分析。结果表明:通过聚类分析将样品分成3类,其中,第Ⅰ类40个样品,第Ⅱ类105个样品,第Ⅲ类60个样品。各类方便面感官评价总体表现:第Ⅰ类>第Ⅱ类>第Ⅲ类。聚类分析结果与油炸型方便面高、中、低档产品市场价位以及行业标准中小麦粉制品的分级基本一致,呈较好的对应关系,从而实现了应用感官分析这种便捷、经济的技术手段对产品进行快速等级定位的目的。Sensory evaluation combining with cluster analysis was applied to classify the fried instant noodles occupying most Chinese market. 205 tested samples of fried instant noodles were chosen from different producing factories or different product series from the same factory. All samples under study represent 12 main brands from the major instant noodles producing factories accounting for 80%-90% of Chinese market. K-means Cluster using eight sensory evaluation indexes based on sensory evaluation scores was used. The results showed that all samples could be classified into three characteristically different groups as Group I including 40 samples, Group Ⅱ including 105 samples and Group IU including 60 samples. The sensory evaluation of three groups followed the order of Group Ⅰ 〉Group Ⅱ 〉Group Ⅲ. This cluster analysis result accorded with the market price of the tested samples and the ranking of wheat products in industrial standard well, indicating that sensory analysis as economic, convenient and rapid method can be applied into the classification and ranking of the products.

关 键 词：方便面 感官分析 聚类分析 等级分类 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]