基于主成分分析法的描述性面包感官参数评估  

Analysis the Parameter of Descriptive Bread Sensory Evaluation Base on Principal Component Analysis

作　　者：孙丽娟[1] 胡学旭[1] 张慧杰[1] 吴丽[1] 王步军[1] SUN Li-juan HU Xue-xu ZHANG Hui-jie WU Li WANG Bu-jun(Institute of Crop Science, Chinese Academy of Agricultural Sciences / Laboratory of Quality ＆ Safety Risk Assessment for Cereal Products （Beijing）, Ministry of Agriculture, Beijing 100081, China)

机构地区：[1]中国农业科学院作物科学研究所/农业部谷物产品质量安全风险评估实验室(北京),北京100081

出　　处：《食品研究与开发》2017年第13期11-17,74,共8页Food Research and Development

基　　金：农业技术试验示范项目(125161009000150001);农业行业标准制定和修订项目(125161009000150009)

摘　　要：针对标准GB/T 14611-2008《粮油检验小麦粉面包烘焙品质试验直接发酵法》中4个面包定量感官参数,依据感官评价小组表现,分析验证各参数稳定性、难易程度和特性,为参数和标度设置提供依据。选择人员和样品不同的四组感官评价小组,按该标准对面包外观、面包芯色泽、质地和纹理结构评价打分,通过方差和主成分分析四组评价人员的各参数感官评价表现,分析4个参数特性。面包外观样品间差异显著、易区分判别、稳定性好、小组一致性好;面包芯色泽样品间差异较显著,但混杂了光泽和颜色两个属性,不易理解区分,小组一致性低于其他参数,稳定性差;面包质地差异较显著、较易区分,但稳定性较差,可通过培训改善人员的区分力和小组的一致性;面包芯纹理结构差异不明显、难于区分、稳定性差,良好培训可改善区分能力和一致性;标准化和统一标度主成分分析显示四个参数都是面包主要参数。建议将面包芯的颜色和光泽分开评分,或给出更详细的描述,提高面包外观和面包芯色泽的评分比例。On the basis of GB/T 14611-2008〈inspection of grain an d oils-bread-baking test of wheat flour-straight dough method〉and evaluation panels performance, analysis the stability, distinctness and characteris-tic of bread sensory evaluation parameters, provide the reference to setting parameters and scale. According to GB/T 14611-2008〈inspection of grain and oils-bread-baking test of wheat flour-straight dough method〉, four panels of participants performed bread sensory evaluation. Date of panel performance was studied by the analysis of variance （ANOVA） and principal component analysis （PCA） to discuss four bread parameters. The bread parameter of shape and crust between samples was significant difference and easy to distinguish, the parameter had well stability and panel agreement. The bread crumb colourandlustre were significant difference between samples, but the bread crumb colourandlustre was uneasy to distinguish for mixed up two attributes colour and luster, the stability and panel agreement of the parameter were the worst. The bread softness and springiness be-tween samples were significant difference and easy to distinguish, the panellists with good training were better to distinguish the parameter and panel agreement. The crumb texture between samples was insignificant difference and uneasy to distinguish, the panellists by training should have better ability of distinguish and panel agree-ment. Date of the four parameters was studied by standardized and uniform scale principal component analysis, the parameters in GB were main parameters of bread. The colourandlustre should be divided into two parameters or with more particular descript. There should be improved the scale of bread shape and crust and bread colourandlustre.

关 键 词：描述性 面包 感官评价 参数 主成分分析 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]