Evaluation of nutrition and sensory quality of flowering Chinese cabbage based on principal component and cluster analysis
HUANG Ying1, WU Ting1, CAO Weiwei1, MA Chaozhi2, PAN Siyi1, XU Xiaoyun1*
1(College of Food Sciences and Technology,Huazhong Agricultural University,Wuhan 430070,China) 2(College of Plant Science and Technology,Huazhong Agricultural University, Wuhan 430070,China)
Abstract: To explore the differences in quality of flowering Chinese cabbage varieties, the principal components and cluster analysis were used to determine the sensory and nutritional indicators of nine varieties of flowering Chinese cabbage (including vitamin C,soluble protein, soluble sugar, total phenolics, total flavonoids, calcium, magnesium, iron, zinc, chlorophyll, cellulose and organic acid). Results showed that the 12 indicators were simplified into three principal components by principal component analysis, and the cumulative variance contribution rate was 85.04%, which reflected most of the quality characteristics of flowering Chinese cabbage, and the quality of Shishan flowering Chinese cabbage was equivalent to that of sample eight and sample nine. Nine varieties of flowering Chinese cabbage species were divided into three categories by cluster analysis, and Shishan flowering Chinese cabbage and sample eight were similar in quality. Combined with the analysis of sensory and nutritional quality, contents of vitamin C, soluble protein and calcium in Shishan flowering Chinese cabbage were high and the taste was good, which has good promotion values in the food industry.
黄颖,吴婷,曹伟伟,等. 基于主成分和聚类分析的油菜薹营养与感官品质评价[J]. 食品与发酵工业, 2020, 46(17): 253-258.
HUANG Ying,WU Ting,CAO Weiwei,et al. Evaluation of nutrition and sensory quality of flowering Chinese cabbage based on principal component and cluster analysis[J]. Food and Fermentation Industries, 2020, 46(17): 253-258.
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2020, Vol. 46 
