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标题：Probing the interactions between hardness and sensory of pistachio nuts during storage using principal component analysis
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作者：Mohammad B. Habibi Najafi ; Anders Leufven ; Mohammad Reza Edalatian Dovom 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2019
卷号：7
期号：8
页码：2684-2691
DOI：10.1002/fsn3.1124
出版社：John Wiley & Sons, Ltd.
摘要：Instrumental hardness and sensory characteristics of pistachio nuts such as flavor, texture, and overall acceptability were measured in three different packages (atmosphere, vacuum, and oxygen scavenger), at three different conditions temperatures (20, 35, and 50˚C) during 12 weeks’ storage. Results showed that the effect of temperature, storage time, and interaction effects of packaging and temperature, and packaging and storage time, and packaging and temperature and stoarge time on instrumental hardness were significant ( p < 0.01). In sensory evaluation, the effect of treatments on sensory attributes was not significant. Instrumental hardness and sensory texture had a high correlation with each other. Principal component analysis (PCA) of the data obtained for the samples permitted the reduction of the variables to two principal components, which together explained 60.7% of the total variability.
关键词：packaging;pistachio nuts;principal component analysis;sensory and hardness;storage time