Analysis of Relationship between Sensory Quality and Physiochemical Indexes of Natural Fermented Soybean Paste

Abstract:

The principal component analysis (PCA) of natural fermented soybean pastes which were collected in Liaoning province was detected. Further, the relationship between the sensory quality and physiochemical indexes was analyzed to establish the sensory evaluation system for natural fermented bean paste. Results showed that sensory quality was related to the physiochemical indexes of soybean pastes. Physiochemical indicators can be used to indirectly evaluate its sensory quality.

• Periodical: Applied Mechanics and Materials (Volume 508)
• Pages: 75-78
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.508.75
• Online since: January 2014
• Authors: Tian Tian, Jun Rui Wu, Xi Qing Yue*
• Keywords: Chemical Indicators, Sensory Quality, Soybean Paste

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