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- Title
预制老鸭汤风味轮的构建与应用.
- Authors
奉宁昕; 赵绚花; 秦丹; 张志旭; 曾璐; 吴思榆; 胡亚平
- Abstract
At present, the flavor of prepared old duck soup products are mainly designed by experienced evaluator according to the local characteristics, and there are basically no unified sensory evaluation standards. By establishing sensory evaluation group, the sensory descriptive words for prepared old duck soup are collected and verified. There are 36 specific descriptive words identified through the verification of M value method and principal component analysis method.Using 0∶4 scoring method, the weights of relevant indexes are determined and a flavor wheel for prepared old duck soup is established. Based on the flavor wheel, a quantitative descriptive analysis (QDA) method suitable for ordinary consumers is constructed, which has provided an important theoretical tool for the construction of sensory evaluation system for prepared old duck soup.
- Subjects
SENSORY evaluation; SOUPS; QUANTITATIVE research; PRINCIPAL components analysis; INDEXES
- Publication
China Condiment, 2024, Vol 49, Issue 5, p1
- ISSN
1000-9973
- Publication type
Article
- DOI
10.3969/j.issn.1000-9973.2024.05.001