食品工业科技2026，Vol.47Issue(9)：321-330,10.DOI:10.13386/j.issn1002-0306.2025050020
发酵米糕关键品质指标与感官评价的相关性研究
Correlation between Key Quality Indicators and Sensory Evaluation of Fermented Rice Cake
摘要
Abstract
Thirteen commercially available fermented rice cakes were selected to assess their quality.We evaluated the color,specific volume,texture,and volatile flavor compounds.The differences and correlations among these indicators were also investigated.Furthermore,a comprehensive evaluation was conducted using principal component analysis(PCA)to identify key indices representing overall quality.The results showed that 13 commercially available fermented rice cakes exhibited variations in specific volume,color,texture,types and contents of volatile flavor substances,and sensory characteristics.In the correlation analysis between specific volume,color index,and sensory evaluation indice:rice white color was significantly negatively correlated with b* value(P<0.05),and extremely significantly positively correlated with L* value and specific volume(P<0.01).In the correlation analysis between texture and sensory evaluation indices:moderate stickiness and uniform air pores were significantly correlated with adhesiveness,cohesiveness,springiness,gumminess,and chewiness(P<0.05).In the correlation analysis between flavor substances and sensory evaluation indices:isoamyl alcohol and phenylethanol were extremely significantly positively correlated with fermented flavor(P<0.01),and isoamyl alcohol was significantly positively correlated with cereal flavor(P<0.05).Through principal component analysis,four principal components were ultimately identified with a cumulative variance contribution rate of 91.166%,namely cohesiveness,viscosity,isoamyl alcohol content,and b* value,which could serve as core quality indicators for fermented rice cake and characterize the overall quality characteristics of fermented rice cake.关键词
发酵米糕/品质/感官评价/相关性分析/综合评价Key words
fermented rice cake/quality/sensory evaluation/correlation analysis/comprehensive evaluation分类
轻工纺织引用本文复制引用
陈召桂,陈春梅,俞娇,洪雁,顾正彪..发酵米糕关键品质指标与感官评价的相关性研究[J].食品工业科技,2026,47(9):321-330,10.基金项目
嘉兴市重点研究计划项目(2024BZ20003) （2024BZ20003）
国家自然科学基金项目(22276078) （22276078）
嘉兴市新型研发机构创新引导专项(2025YDZX009). （2025YDZX009）
