Abstract:

Sensory evaluation descriptors for yak aorta with pickled pepper made using the aorta of Sibu yak in Lasa as
raw material and pickled green wild peppers as major auxiliary material were established. Using sensory profile analysis,
19 sensory quality descriptors such as smooth section, irritating, glossy and meaty were obtained from the initial screening
by the M value method. Then, these 19 descriptive words were subjected to secondary screening by principal component
analysis. Out of them, five principal components (PC1 (24.13%), PC2 (13.12%), PC3 (10.81%), PC4 (8.39%) and PC5
(7.89%)), representing exterior, texture, flavor, components and color characteristics of yak aorta with pickled pepper,
respectively were selected. Combining with correlation analysis, sensory quality descriptors enabling more comprehensive
evaluation of yak aorta with pickled pepper were further screened out of the five principal components factors. Finally, the
smooth section, irritating, strong, juicy and milky were identified as the key sensory descriptors for the product and could
accurately describe its sensory quality. The above method to establish sensory descriptors for yak aorta with pickled pepper
is feasible and can provide a theoretical reference for the further development of sensory evaluation system for yak aorta
with pickled pepper.

Key words: yak aorta with pickled pepper, sensory evaluation, M value, principal component, correlation