作　　者： ; ; ; ; ; (张延杰）; (邬海雄）;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品工业科技》 2012年第7期96-99,104,共5页

摘　　要： 以4种广式月饼蓉沙馅料为研究对象,分别采用质地剖面检验法进行感官评定,质构仪(TPA)进行仪器分析,然后采用SPSS17.0数据处理软件对所得的实验结果进行方差分析、主成分分析、皮尔逊相关性分析以及回归分析。结果表明,4种样品在粗糙度和紧密性方面没有显著性差异(P<0.05);对感官评定数据进行主成分分析(PCA),共得到3个主成分,前两个主成分的方差贡献率累计达到83.52%;感官性状之间存在着广泛的程度不同的相关性(r=-0.062～0.788);感官评定与仪器分析结果之间具有相关性(r=-0.237～0.851);根据感官评定与仪器分析结果之间相关性分析结果,选取主要感官指标为因变量,仪器分析指标为自变量,进行回归分析,得到具有统计意义的感官硬度、粘聚性、易嚼性以及粘牙情况的预测方程,用于描述相关感官评价和质构分析结果之间的关系。 Four types of Cantonese moon cakes＇fillings were employed to figure out the relationship between the sensory evaluation and texture profile analysis.Sensory evaluation was conducted by texture profile inspection,and instrumental analysis was conducted by T.A.Plus（TPA）.The data was analyzed by software SPSS17.0,where four parts of analysis could be completed,including Variance Analysis,Principal Component Analysis,Correlation Analysis,and Regression Analysis.The results showed that there were no significant differences in tightness and roughness among the four kinds of paste fillings.Three principal components were obtained through Principal Component Analysis,and the first two of them contributed 83.52% of variance.The correlation among sensory properties varied in a wild range（r=-0.062~0.788）.There existed some correlations between sensory evaluation and instrument analysis results（r=-0.237~0.851）.According to the correlation analysis results between sensory and instrument analysis,enter regression analysis was conducted by choosing some main sensory indexes as the dependent variable,while some instrument analysis indexes as the independent variables.The predictive equations for hardness,cohesiveness,chewiness and stickness could be set up respectively from enter regression analysis to describe the relationship between the results of Sensory Evaluation and Texture Profile Analysis.

关 键 词： 广式月饼 蓉沙 质地 感官评价 质构分析

领　　域： [轻工技术与工程] [轻工技术与工程]