为研究新鲜干酪感官描述词的建立方法,首先利用M值法对感官描述词进行初筛,得到甜味、酸味等15个感官描述词,再利用主成分分析法对其进行二次筛选,选取了4个主成分PC1(28.66%)、PC2(24.23%)、PC3(17.89%)、PC4(14.45%),分别代表新鲜干酪的外观、风味、质地和色泽特征,之后结合相关性分析得到7个关键描述词,能够比较准确的评价新鲜干酪的感官品质。%Sensory evaluation descriptors of fresh cheese was studied.The sensory description words for the ini-tial screening used the M value method and sweet, sour, etc. 15 sensory quality descriptors of the product first ly . Then these 15 descriptive words for secondary screening were filtered by principal component analysis . 4 main components:PC1(28.66%), PC2(24.23%), PC3(17.89%), PC4(14.45%)were extracted, repre-senting appearance, flavor, texture and colour characteristics of fresh cheese. Then rincipal component analysis combined correlation analysis,7 key descriptive words could accurate describe sensory evaluation method of fresh cheese.
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