岳营峰,史波林,赵 镭,钟 葵,高海燕,汪厚银,王思思,顾千辉.辣条感官描述词的建立及感官特征比较[J].食品安全质量检测学报,2022,13(9):2728-2735
辣条感官描述词的建立及感官特征比较
Establishment of sensory descriptive vocabulary of spicy strip and the comparison of sensory characteristics
投稿时间:2022-02-18  修订日期:2022-03-24
DOI:
中文关键词:  辣条  感官描述词  感官特征  M值  主成分分析
英文关键词:spicy strip  sensory descriptive vocabulary  sensory characteristics  M value  principal component analysis
基金项目:国家市场监管总局科技计划项目(2019MK117)
作者单位
岳营峰 上海大学生命科学学院;中国标准化研究院农业食品标准化研究所 
史波林 中国标准化研究院农业食品标准化研究所 
赵 镭 中国标准化研究院农业食品标准化研究所 
钟 葵 中国标准化研究院农业食品标准化研究所 
高海燕 上海大学生命科学学院 
汪厚银 中国标准化研究院农业食品标准化研究所 
王思思 中国标准化研究院农业食品标准化研究所 
顾千辉 三只松鼠股份有限公司 
AuthorInstitution
YUE Ying-Feng School of Life Sciences, Shanghai University;Institute of Agricultural Food Standardization, China National Institute of Standardization 
SHI Bo-Lin Institute of Agricultural Food Standardization, China National Institute of Standardization 
ZHAO Lei Institute of Agricultural Food Standardization, China National Institute of Standardization 
ZHONG Kui Institute of Agricultural Food Standardization, China National Institute of Standardization 
GAO Hai-Yan School of Life Sciences, Shanghai University 
WANG Hou-Yin Institute of Agricultural Food Standardization, China National Institute of Standardization 
WANG Si-Si Institute of Agricultural Food Standardization, China National Institute of Standardization 
GU Qian-Hui Three Squirrels Co., Ltd 
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中文摘要:
      目的 建立辣条感官描述词。方法 以5种辣条为研究对象, 建立由13人组成的辣条专用感官评价小组。首先利用M值法对感官描述词进行初步筛选, 再采用聚类分析、主成分分析、相关性分析对辣条感官描述词进行二次筛选。结果 首先, 得到了筋道、甜味、辣味等15个辣条感官描述词, 选取了4个主成分(principal components, PCs) [PC1 (24.218%)、PC2 (21.694%)、PC3 (13.346%)、PC4 (9.120%)], 代表辣条在口味和口感方面的感官特征, 前4个主PCs的累计贡献率为68.378%, 可以解释辣条感官品质的绝大部分信息。感官特征载荷图说明样品LPP与SZS可归为一类, 样品WLQ、MLW与FWS差异明显。结论 本研究得到的咸味、麻味、辣味、甜味、鲜味、香精香料味、筋道及油滑感8个辣条关键感官属性描述词, 能准确体现不同产品间的差异。
英文摘要:
      Objective To establish sensory descriptors of spicy strip. Methods Five kinds of spicy strips were chosen as the research object, the sensory panel consisting of 13 people was built. Firstly, the M value method was used for the initial screening of sensory description words, and then cluster analysis, principal component analysis, correlation analysis were used for secondary screening of the sensory descriptive words of spicy strip. Results Firstly, 15 sensory description words of chewiness, sweet, pungency, etc. of spicy strip were obtained, 4 principal components (PCs) [PC1 (24.218%), PC2 (21.694%), PC3 (13.346%), PC4 (9.120%)] representing taste and flavor of spicy strip were selected, the cumulative contribution rate of the first 4 PCs was 68.378%, which could explain most of the sensory quality information of spicy strips. The sensory characteristic load diagram shows that sample LPP and SZS could be classified into one class, and sample WLQ, MLW and FWS were obviously different. Conclusion In this study, the 8 key descriptive words including salty, numbing, pungency, sweet, umami, essence spicery, chewiness and greasy oily can accurate describe sensory evaluation method of spicy strip and reflect the differences between different products.
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