The qualities of Jiaotou fermented CSB and that of commercially produced ones were compared by sensoryanalysis and texture profile analysis(TPA).
通过感官评价和（TPA）质地剖面分析分析来比较酵头发酵馒头和工厂化生产馒头的品质差别。
2
The correlation between sensoryanalysis and chemical compositions was disclosed. Viewing from a statistical perspective, the results were satisfactory.
从统计学的观点来看，本文所选聚类方法可行，所得分析结果理想。
3
Sensoryanalysis shows that there are little changes in color and luster of each of the materials, and the idiosyncratic aroma of black pepper grain is well preserved.