Construction and Application of Flavor Wheel of Prepared Old Duck Soup
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.
old duck soupflavor wheelprincipal component analysisquantitative descriptive analysis method
NETL
NSTL
万方数据
维普
