Correlation between the Sensory Evaluation and Texture Profile Analysis of Kiwifruit
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摘要: 为确定猕猴桃质地的仪器测试方法是否反映人的真实感官,本研究以3种猕猴桃(海沃德、秦美、徐香)为对象,进行感官评定与质地剖面分析指标间的相关性分析。结果表明:3个品种猕猴桃的感官评定与质地剖面分析指标间广泛存在相关性,但相关系数不高(|r|=0.002~0.807)。采用逐步回归分析建立各感官指标的多参数预测模型,发现感官指标预测值与实际值的相关系数均有不同程度提高。预测模型中海沃德、秦美、徐香猕猴桃感官指标预测值与实际值间的相关系数分别为0.377~0.782、0.370~0.895和0.490~0.764。在预测模型的检验中,以总体可接受度为评定标准,其平均相对误差分别为10.04%(海沃德)、9.78%(秦美)和11.09%(徐香)。本研究结果证明利用多质构指标融合可以建立与感官评定更好地相关性。Abstract: In order to determine whether the instrument measurement for texture evaluation of kiwifruit reflects actual human sense,three kiwifruit varieties(‘Hayward’,‘Qin Mei’ and ‘Xu Xiang’)were used to investigate the correlation between sensory evaluation and texture profile analysis(TPA). The results showed that there was a significant correlation between sensory evaluation indices and TPA indices of three varieties of kiwifruit. However,the correlation coefficients were not high(|r|=0.002~0.807). The multi-parameter prediction model for each sensory index was established by stepwise regression analysis. It was found that the correlation coefficients between the predicted and actual value of sensory index were improved to some extent. The correlation coefficients between the predicted and actual evaluation values of the three varieties of kiwifruit were 0.377~0.782,0.370~0.895,and 0.490~0.764,respectively. In the validation of the prediction model,the average relative error for overall acceptability was 10.04%(‘Hayward’),9.78%(‘Qin Mei’)and 11.09%(‘Xu Xiang’).The results showed that multi texture indices fusion could establish better correlation with sensory indices.
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