定量描述法结合方差分析在橙子酱感官评定中的应用  

Application of Quantitative Description and Variance Analysis in Sensory Evaluation of Orange Jam

作　　者：魏永义[1] 尹军杰[1] 邱学思 WEI Yong-yi;YIN Jun-jie;QIU Xue-si(Luohe Medical College,Luohe 462002,China)

机构地区：[1]漯河医学高等专科学校,河南漯河462002

出　　处：《中国调味品》2019年第3期89-90,98,共3页China Condiment

基　　金：2016年度河南省医学教育研究项目(Wjlx2016129)

摘　　要：应用定量描述法(QDA)对3种橙子酱的感官特征进行了评定,建立了3种橙子酱的QDA图,并用F检验对橙子酱的感官特征进行了方差分析,结果表明:三种橙子酱在甜度和细腻感的感官强度上有显著差异,在色泽、酸度、橙子香气、橙子味的感官强度上无显著差异,该法较适用于橙子酱的感官评定。In this paper,quantitative descriptive analysis(QDA)method is adopted to do the sensory evaluat ion and establish QDA graphs of the three kinds of orange jam.The sensory characteristics of the orange jam are analyzed by F test.The results show that the sensory intensity of the three kinds of orange jam has significant difference in sweetness and delicacy,but no significant difference in color,acidity,orange aroma and orange taste.The method is more suitable for the sensory evaluation of orange jam.

关 键 词：橙子酱 定量描述法 方差分析 感官评定 

分 类 号：TS264.29[轻工技术与工程—发酵工程]