20 kinds of fracturability food from China were tested using instrumental measurement and the results were analyzed with cluster analysis, and 7 kinds of food were selected by the coefficient of variation, which were estimated by magnitude estimation. The results indicated that the correlation coefficient was significantly (R =0.9214) between sensory estimate and instrument measured value which was fitted with the Stevens Power Law well. It showed that instrumental measurement was a helper evaluated system for the determination of sensory evaluation references and the selection of the fracturability references of food was accurate, effective and traced.%采用质构仪的压缩模式对20种国内具有消费规模的相关知名品牌食品为碎裂性食品进行仪器测量,根据测定结果运用聚类分析的方法对所选样品进行分类,依据变异系数筛选出7种样品,采用感官量值估计方法对所选样品进行评分.结果显示:仪器测量值与感官估计值之间呈现极显著的相关关系(相关系数R2 =0.921 4),同时二者之间符合Stevens幂定律.表明仪器测量不仅可作为感官评价参照物体系建立的辅助评价体系,而且能够更加准确、方便、快捷的建立可信的参照物体系.
展开▼
