Abstract:In order to accurately evaluate the quality of the coarse grains cool cake，20 pieces of coarse grains cool cake made from different recipes were used as experimental materials，study on the evaluation method of the cool cake.Through correlation analysis，stepwise regression analysis and fitting test，the sensory evaluation index of cool cake was selected as taste，aroma and taste，texture，and their weights were 51.30%，38.58%，10.13%，respectively，fitting test showed that the new method （R2=0.928）could replace the original one.The texture，color difference，physical and chemical indexes，worked as independent variables，the score of new sensory for the dependent variables，carried out multiple linear regression and factor analysis on the indexes，chose the value of L，chewiness，and elasticity as independent variables of the model，built multivariate linear regression equation，the variance expansion factor test variance inflation factor（VIF）<10，showed the model has no multi-collinearity，model fitting was in good condition.