一种多变量方法来验证传感质量指数和传统巴西奶酪分析质量指数之间的相关性
Adélia Ferreira Dargère1, Josane Cardim de Jesus2, Sibelli Passini Barbosa Ferrão2
1Department of Veterinary Medicine, Federal University of Lavras (UFLA), Trevo Rotatório Professor Edmir Sá Santos, Lavras, Minas Gerais 37203-202 Brazil.
Journal of food science and technology
|July 31, 2025
概括
工艺品米纳斯奶酪 (AMC) 的质量可以通过仪器分析来确定. 硬度和脂质氧化水平与感官评估相关,识别最优质的巴西奶酪.
科学领域:
- 食品科学 食品科学 食品科学
- 感官分析 感官分析
- 多变量统计学 多变量统计学
背景情况:
- 工艺米纳斯奶酪 (AMC) 是一种传统的巴西奶酪,由于特定的生产和成熟,它具有独特的感官特性.
- 评估AMC质量传统上依赖于感官评估,这可能是主观的.
研究的目的:
- 通过关联感官和仪器分析,建立工艺矿山奶酪 (AMC) 的质量指数.
- 为了确定关键的仪器参数,表明AMC的感觉质量.
主要方法:
- 从奶酪比赛中收集了25个AMC样本.
- 由一个评委小组进行的感官评估.
- 进行了仪器分析,包括组成,脂质氧化,脂肪酸和挥发性化合物分析.
- 使用多变量统计方法:主要组件分析 (PCA) 和正规相关性分析 (CCA).
主要成果:
- 主要成分分析 (PCA) 确定了区分奶酪品质的关键变量.
- 准则相关性分析 (CCA) 显示,硬度和脂质氧化是感官质量的重要指标.
- 更高的硬度和脂质氧化水平与更高的感官质量评级相关,对奶酪进行分类.
结论:
- 仪器参数,特别是硬度和脂质氧化,可以有效地预测Artisanal Minas奶酪 (AMC) 的感觉质量.
- 这项研究为开发AMC客观质量指数提供了基础,补充了传统的感官评估.
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