A Framework for Establishing Standard Reference Scale of Texture by Multivariate Statistical Analysis Based on Instrumental Measurement and Sensory Evaluation

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• 作者：Ruicong Zhi ; Lei Zhao ; Nan Xie ; Houyin Wang ; Bolin Shi ; Jingye Shi
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2016
• 出版时间：January 13, 2016
• 年：2016
• 卷：64
• 期：1
• 页码：286-294
• 全文大小：449K
• ISSN：1520-5118

文摘

A framework of establishing standard reference scale (texture) is proposed by multivariate statistical analysis according to instrumental measurement and sensory evaluation. Multivariate statistical analysis is conducted to rapidly select typical reference samples with characteristics of universality, representativeness, stability, substitutability, and traceability. The reasonableness of the framework method is verified by establishing standard reference scale of texture attribute (hardness) with Chinese well-known food. More than 100 food products in 16 categories were tested using instrumental measurement (TPA test), and the result was analyzed with clustering analysis, principal component analysis, relative standard deviation, and analysis of variance. As a result, nine kinds of foods were determined to construct the hardness standard reference scale. The results indicate that the regression coefficient between the estimated sensory value and the instrumentally measured value is significant (R² = 0.9765), which fits well with Stevens’s theory. The research provides reliable a theoretical basis and practical guide for quantitative standard reference scale establishment on food texture characteristics.