菊粉花茶果冻质构特性与感官评价相关性研究

Research on correlation between texture and sensory evaluation of inulin scented tea jelly

中文关键词:  果冻  质构  感官评价  相关性  菊粉  食用花茶

英文关键词:jelly  texture  sensory evaluation  correlation  inulin  edible scented tea

中文摘要:

      目的 更客观地评价菊粉花茶果冻的品质。方法 采用Pearson相关性分析法研究果冻质构测定和感官评定结果之间的相关性。以TPA测定指标为自变量, 感官评价指标为因变量进行逐步回归, 建立菊粉花茶果冻的质构和感官评定间预测模型。结果 菊粉花茶果冻的TPA分析结果与单项或多项感官评价结果之间均存在显著相关性(r= ?0.883~0.997, P=0.05; r= ?0.984~0.993, P=0.05)。建立了9组具有统计意义的正相关感官预测模型。结论 菊粉花茶果冻的质构和感官评定具有很好的相关性, 为定量表达果冻的感官和质构特性间关系提供了理论依据。

英文摘要:

      Objective To evaluate the quality of inulin scented tea jelly more objectively. Methods The Pearson correlation analysis was used to study the correlation between texture and sensory evaluation of jelly. Stepwise regression analysis was carried out to generate prediction equations, which was between texture and sensory evaluation of inulin scented tea jelly, with the parameters of TPA (texture profile analysis) as independent variables, and sensory score as dependent variables. Results The correlation was significant between TPA analysis and single or multiple sensory evaluation measure of inulin scented tea jelly (r= ?0.883?0.997, P=0.05 or r= ?0.984?0.993, P=0.05). Nine positive correlation sensory prediction equations in statistics for the quantitative expression of jelly were established. Conclusion There is high correlation between the texture analysis and the sensory evaluation of inulin scented tea jelly, which provides an important theory for the quantitative description between sensory and texture of jelly.