Optimization of Formula of Garlic and Ginger Compound Sauce Based on Principal Component Analysis and Intelligent Sensory Evaluation Method
To optimize the formula of garlic and ginger compound sauce,intelligent sensory evaluation method is used,and sensory analysis,color difference analysis,electronic tongue and electronic nose are selected to evaluate the quality of garlic and ginger compound sauce.Based on principal component analysis method,the first two factors that determine the quality of garlic and ginger compound sauce are screened.With these two factors as the comparison coefficients,under the conditions of the volume ratio of light soy sauce of 5％and the volume ratio of cooking wine of 5％,the garlic-ginger ratio is adjusted to produce garlic and ginger compound sauce:the mass ratio of garlic to ginger is 1∶1,1∶2,2∶1,and the formula of garlic and ginger compound sauce is optimized.The research results indicate that the cumulative variance contribution rate of electronic tongue response value and color difference value is 99.65％,which can be used for comprehensive evaluation of the quality of garlic and ginger compound sauce.Under the conditions of the mass ratio of garlic to ginger of 1∶2,light soy sauce volume ratio of 5％,and cooking wine volume ratio of 5％,the comprehensive score of the quality of garlic and ginger compound sauce is high.This compound sauce is suitable for using as a pickling compound sauce and is suitable for cooking meat and aquatic products.
principal component analysis(PCA)intelligent sensory evaluationgarlic and ginger compound sauce
NETL
NSTL
万方数据
维普
