关键词: 腌渍菊芋, TPA, 相关性, 感官评价, 质地

Abstract: Pickled Jeyusalem artichoke tuber was assayed by the evaluation method of texture profile analysis with the texture analyser. The nonfigurative texture quality of pickled Jeyusalem artichoke tuber was made embodied and digitally by the above methods. Sensory assessment is also be made simultaneously. The correlationship between sensory evaluation and texture analyis was studied farther. The study provided basis for instrumental analysis to take the place of sensory evaluation in the assessment for texture quality of pickled Jeyusalem artichoke tuber.

Key words: pickled Jeyusalem artichoke tuber, TPA, correlation, sensory evaluation, texture