CAJ | 학술논문

为了建立合理的食醋品质评价方法，以超声波催陈的食醋与新醋、1年陈、2年陈、3年陈、4年陈、5年陈、6年陈的8种醋样为研究对象，以总酯、总酸、还原糖、醇类、酮类、酯类、总氨基酸等7项检测指标作为变量，基于主成分分析法筛选主成分，并建立其综合评估模型，利用该模型确定指标权重及样本分布图，同时采用香醋感官评价法对样品进行得分排序，对醋的品质进行归类评价。结果表明，2个主成分可以表示原始各指标对样品品质87.24%的信息，所建立的综合评估模型对超声催陈效果定位与感官评价结果一致。样品分布图显示，超声处理过的香醋的位置出现在4年陈醋附近，表明超声催陈醋的综合指标与自然陈放4年的香醋相近。
위료건립합리적식작품질평개방법，이초성파최진적식작여신작、1년진、2년진、3년진、4년진、5년진、6년진적8충작양위연구대상，이총지、총산、환원당、순류、동류、지류、총안기산등7항검측지표작위변량，기우주성분분석법사선주성분，병건립기종합평고모형，이용해모형학정지표권중급양본분포도，동시채용향작감관평개법대양품진행득분배서，대작적품질진행귀류평개。결과표명，2개주성분가이표시원시각지표대양품품질87.24%적신식，소건립적종합평고모형대초성최진효과정위여감관평개결과일치。양품분포도현시，초성처리과적향작적위치출현재4년진작부근，표명초성최진작적종합지표여자연진방4년적향작상근。
A reasonable evaluation method for vinegar quality was established in this study. Eight samples of sonication aging vinegar, fresh fermented vinegar, and natural aging vinegar of 1 year, 2 year, 3 year, 4 year, 5 year, 6 year were used as the research objects. Seven measurements including the total esters, total acid, reducing sugars, alcohols, ketones, esters, total amino acids were used as variables. Principal Component Analysis was used to filter the main ingredients. Comprehensive evaluation model was established based on PCA, which was used to determine the index weights and sample distribution diagram. The conventional sensory evaluation method was used to assess and classify the quality of vinegar. The results showed that the frontal 2 principal factors contained 87.24% information about organic variable contents in the 8 kinds of vinegar samples, and the test result indicated that the model evaluation result was consistent with conventional sensory evaluation. The sample distribution diagram showed that sonication vinegar was located near the 4 year vinegar,which indicated that the comprehensive index of sonication vinegar was similar to natural aging 4 years vinegar.