QUALITY EVALUATION OF DIFFERENT VARIETIES OF YANGZHOU ORCHID DRY BASED ON SENSORY PROFILE ANALYSIS, ENTROPY WEIGHT METHOD AND GREY INTERCONNECT DEGREE ANALYSIS

Quality evaluation of different varieties of Yangzhou orchid dry based on sensory profile analysis, entropy weight method and grey interconnect degree analysis

Objective: The quality characteristics of Yangzhou orchid dry were evaluated scientifically.Methods: Using sensory profile analysis, 14 sensory quality descriptors such as golden, oily, fried fragrance and 5x4 tattoo fragrance were obtained from the initial screening by the M value method.Using correlation analysis and principal component analysis

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