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Journal of Chemistry
Volume 2016, Article ID 3626581, 7 pages
Research Article

Instrumental and Sensory Analysis of the Properties of Traditional Chinese Fried Fritters

1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
2Wuxi Huashun Minsheng Food Co. Ltd., Wuxi 214218, China

Received 17 July 2016; Revised 24 September 2016; Accepted 28 September 2016

Academic Editor: Yiannis Kourkoutas

Copyright © 2016 Daming Fan et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The quality of traditional Chinese fried fritters is typically measured using human sensory evaluation techniques and physicochemical indices, the process of which is laborious and time-consuming. This study aimed to investigate the relationship between instrumental parameters, sensory criteria, and physicochemical indices. Significant correlations were found using principle component analysis. Volume, fat, texture, palatability, and instrumental parameters (hardness, fracturability, springiness, and gumminess) were found to be the main factors influencing the quality of Chinese fried fritters by principal component analysis (PCA) and instrumental methods, which were satisfactory replacement for human evaluation in correlation testing.