CAJ | 학술논문

对6种不同品牌的鸡精调味料进行电子舌分析，采用主成分分析（PCA）、判别因子分析（DFA）以及聚类分析（CA）对电子舌区分鸡精调味料的可行性进行了评价，实验结果表明电子舌技术结合多元统计方法可以对不同品牌的鸡精调味料进行区分。
대6충불동품패적계정조미료진행전자설분석，채용주성분분석（PCA）、판별인자분석（DFA）이급취류분석（CA）대전자설구분계정조미료적가행성진행료평개，실험결과표명전자설기술결합다원통계방법가이대불동품패적계정조미료진행구분。
Electronic tongue is used to distinguish six different kinds of chicken essence seasonings. Principle component analysis (PCA),discriminant factor analysis (DFA)and cluster analysis (CA) are conducted to evaluate the feasibility of electronic tongue for differentiating these chicken essence seasonings.The results show that the electronic tongue together with multivariate statistical analysis is an objective and promising technique for differentiating chicken essence seasonings.