Quality evaluation of commercial oyster sauce samples

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).