基于主成分和聚类分析的低温活性乳酸菌饮料感官品质评价  

Sensory quality evaluation of domestic low temperature active lactic acid bacteria beverage based on principal component analysis and cluster analysis

作　　者：丛懿洁 CONG Yijie(Department of Food and Medicine,Weihai Ocean Vocational College,Rongcheng 264300,China)

机构地区：[1]威海海洋职业学院食品与药品系,山东荣成264300

出　　处：《中国乳品工业》2025年第3期30-37,43,共9页China Dairy Industry

基　　金：山东省高等学校海洋食品药品资源开发新技术研发中心科研开放专项资金项目(SDSY20240006);山东省海洋经济藻类资源开发与利用工程技术协同创新中心科研开放专项资金项目(MADU20240004);山东省海洋生物与健康食品职教集团专项资金项目(SHSZ2024008)。

摘　　要：为探究国内低温活性乳酸菌饮料的感官特征和不同企业产品的感官差异,采用变异系数分析、相关性分析、主成分分析、聚类分析等方法,对7种来自不同乳品企业的低温活性乳酸菌饮料感官品质进行综合评价。结果表明,不同企业生产的低温活性乳酸菌饮料感官品质差异较大,YAKULT、JLB902种样品的奶香气足、整体醇厚,呈现较成熟的口感,JLB265、JLB902种样品的果味强、果香气浓郁,呈现多汁、新鲜的口感,JLB90、MN 2种样品的刺激感较其他样品稍强。采用主成分分析提取3个主成分,累计方差贡献率为84.217%,能够较好反映低温活性乳酸菌饮料感官品质的综合信息。根据主成分分析综合得分,7种样品的综合排序是:JLB90>YAKULT>JLB265>GM>WQ>MN>YL。排名靠前的样品奶香气、稠厚度、果香气等感官指标较突出,容易受消费者喜爱。通过聚类分析,7种低温活性乳酸菌饮料被划分为4个类群,聚类分析结果与主成分分析结果基本一致。通过主成分和聚类分析,所得结果较好反映不同企业生产低温活性乳酸菌饮料的感官品质差异,同时明确奶香气强、稠厚、果味强、新鲜、多汁、稍带刺激感的低温活性乳酸菌饮料容易受消费者欢迎。In order to explore the sensory characteristics of domestic low-temperature active lactic acid bacteria beverage and the difference of products produced by different enterprises.The sensory quality of seven kinds of low temperature active lactic acid bacteria beverage from different dairy companies was comprehensively evaluated by means of variation coefficient analysis,correlation analysis,principal component analysis and cluster analysis.The sensory quality of low-temperature active lactic acid bacteria beverage produced by different companies was quite different.YAKULT and JLB90 samples had full milk aroma and mellow taste,while JLB265 and JLB90 samples had strong fruit flavor and rich fruit aroma,presenting juicy and fresh taste.JLB90 and MN were slightly stronger than other samples.Three principal components were extracted by principal components,and the cumulative variance contribution rate was 84.217%,which could well reflect the comprehensive information of sensory quality of low temperature active lactic acid bacteria beverage.According to the comprehensive score of principal component analysis,the order of seven samples was JLB90>YAKULT>JLB265>GM>WQ>MN>YL.Milk aroma,thickness,fruit aroma and other sensory indicators of the top samples are more prominent,which is easy to be loved by consumers.seven kinds of low-temperature active lactic acid bacteria beverage were divided into four groups through cluster analysis.The cluster analysis results were basically consistent with the principal component analysis results.The sensory quality difference of low-temperature active lactic acid bacteria beverage produced by different companies can be well reflected through principal component analysis and cluster analysis.The products with strong milk aroma,thick,fruity,fresh,juicy,slightly stimulating are especially popular with consumers.The results provide theoretical basis for enterprise research and development and market development.

关 键 词：活性乳酸菌饮料 感官品质 主成分分析 聚类分析 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]