[1]魏永义.定量描述法结合方差分析在橙子酱感官评定中的应用[J].中国调味品,2019,(03 ):89-90.
 orange sauce[J].CHINA CONDIMENT,2019,(03 ):89-90.
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定量描述法结合方差分析在橙子酱感官评定中的应用()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年03期
页码:
89-90
栏目:
出版日期:
2019-03-20

文章信息/Info

Title:
orange sauce
作者:
魏永义
文献标志码:
A
摘要:
应用定量描述法(QDA)对三种橙子酱的感官特征进行了评定,建立了三种橙子酱的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。
Abstract:
In this paper, quantitative descriptive analysis (QDA)method was adopted to do the sensory evaluation and to establish QDA graphs of three orange sauces. The sensory characteristics of the orange sauce were analyzed by F test. The results showed that sweet and delicate sense of three orange sauce were significant difference. color, acidity, orange aroma and taste of orange sauce were not significant difference. It could evaluate the sensory quality of orange sauce
更新日期/Last Update: 2019-05-20