Quality evaluation of commercial oyster sauce samples
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摘要: 在对滋味、质构、色泽和常规理化指标进行测定的基础上,本研究采用多元统计学方法,对市售蚝油的产品品质进行了分析。研究表明市售蚝油样品在基本味、回味、红绿度和黄蓝度上的差异较大,而在各质构指标和明亮度上的差异较小。通过围绕中心点的分割算法分析发现市售蚝油样品根据其品质特征可划分为3个聚类,不同聚类间的蚝油样品其酸味、涩味和后味A(涩的回味)存在显著差异(p<0.05)。Abstract: In this paper,the product qualities of commercial oyster sauce samples were studied by taste,texture quality,physical and chemical index,and multivariate statistics. The results showed that there were significant differences in basic taste,aftertaste,a*and b*among commercial oyster sauce samples,and each texture index and L*showed opposite trends.Partitioning around medoids( PAM) showed all commercial oyster sauce samples could be divided into three clusters based on product quality. Meanwhile,significant differences were found for sourness,astringency,and aftertaste- A among different clusters( p < 0.05).
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Keywords:
- oyster sauce /
- electronic tongue /
- texture analyzer /
- colorimeter /
- quality evaluation
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