1. Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
2. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
Abstract：The aroma description for 8 kinds of commercial baby meat puree was subjected to multivariate statistical
analysis. The results of principal component analysis (PCA) indicated that 3 principal components provided 75.330%
cumulative contribution. By combined use of PCA and correlation analysis, the descriptive words for sensory profile of
baby meat puree were obtained as follows: color, water permeability, delicateness, uniformity, meat-like aroma, fruit and
vegetable-like aroma, saline taste, softness, viscosity, lubricity and overall acceptability.
2014, Vol. 28 
