Quality evaluation of commercial sweet fermented paste samples based on multivariate statistical analysis
22 sweet fermented paste samples of 18 different brands were collected from market and the product quality of seasonings samples were studied by colorimeter,texture analyzer,common physical and chemical analysis and multivariate statistics.The results showed that there were significant differences in a* and b* value among samples.Through cluster analysis (CA),multivariate analysis of variance (MANOVA) and canonical correspondence analysis (CCA),the results showed that 22 samples could be divided into 3 clusters,and there were significant differences in hardness,consistency,cohesiveness and apparent viscosity of samples belong to different clusters (Kruskal-Wallis test,P＜ 0.05).
NETL
NSTL
万方数据
维普
