Quantitative descriptive analysis and principal component analysis for sensory characterization of ultrapasteurized milk
Quantitative descriptive analysis and principal component analysis for sensory characterization of ultrapasteurized milk
复制标题
DOI：
10.3168/jds.s0022-0302(01)74446-3
复制
发表时间：
2001-01-01
影响因子：
3.5
通讯作者：
Boor, KJ
中科院分区：
文献类型：
--
作者：
Chapman, KW;Lawless, HT;Boor, KJ
定量描述性分析被用来描述9个超巴氏杀菌（UP）牛奶产品的各种脂肪水平，包括两个乳糖减少的产品，从两个乳品厂的关键属性。主成分分析确定了四个显着的主成分，占87.6%的感官属性数据的方差。主成分分数表明，每个UP牛奶沿着四个尺度中的每一个的位置主要对应于熟的、干燥/延迟的、甜的和苦的属性。使用多元最小二乘回归（R-2 = 0.810）将总体产品质量建模为主成分的函数。这些发现证明了定量描述性分析在识别和测量对消费者重要的UP液体奶产品属性方面的实用性。
Quantitative descriptive analysis was used to describe the key attributes of nine ultrapasteurized (UP) milk products of various fat levels, including two lactose-reduced products, from two dairy plants. Principal components analysis identified four significant principal components that accounted for 87.6% of the variance in the sensory attribute data. Principal component scores indicated that the location of each UP milk along each of four scales primarily corresponded to cooked, drying/lingering, sweet, and bitter attributes. Overall product quality was modeled as a function of the principal components using multiple least squares regression (R-2 = 0.810). These findings demonstrate the utility of quantitative descriptive analysis for identifying and measuring UP fluid milk product attributes that are important to consumers.