采用定量描述分析法对15种市售蒸蛋糕的感官特征进行了评价。经过培训的感官评价小组建立了7个气味描述词、8个风味描述词、8个质地/口感描述词和2个余味描述词，并确定了各感官描述词的定义、参照物及其标度。通过方差分析和主成分分析可以得到，整体香气、奶油、谷物、烘焙、油腻、蒸煮味6个香气指标，整体风味、蒸蛋味、谷物、奶油、奶5个风味指标，粗糙度、吸水性、黏附、硬度、成团性、颗粒6个口感/质地指标，是蒸蛋糕的主要感官特征，能较好地区分蒸蛋糕样品间的感官差异。

Quantitative description analysis was applied to evaluate the sensory characteristics of fifteen kinds of steamed cakes. Lexicon for sensory evaluation including seven aroma descriptors, eight flavor descriptors and eight feeling or texture descriptors were developed and their definitions, references and standards were determined. Based on the statistic deviation and main component analysis, the results showed that 6 aroma attributes including the overall cake aroma, cream, cereal, baking, greasy and cooked, 5 flavor attributes including the overall cake flavor, steamed egg, cereal, cream, milk, and 6 taste and texture indicators including roughness, water absorption, adhesion, hardness, cohesiveness of mass, particle size are all major characteristics in the evaluation of steamed cake samples.