钟 葵,孙甜甜,胡重霞,史波林,汪厚银,张 丽,赵 镭.麻辣火锅底料的麻辣风味特性及其与咸度关联分析[J].食品安全质量检测学报,2022,13(9):2721-2727
麻辣火锅底料的麻辣风味特性及其与咸度关联分析
“Málà” flavor characteristics and correlations analysis with saltiness in spicy hotpot seasonings
投稿时间:2022-02-21  修订日期:2022-03-21
DOI:
中文关键词:  麻辣火锅底料  麻辣风味  咸度  关联分析
英文关键词:spicy hotpot seasonings  “málà” flavor  saltiness  correlation analysis
基金项目:国家市场监管总局科技计划项目(2019MK117)、公益性科研院所基本科研业务费专项资金项目(562018Y-5983)、国家重点研发计划项目(2017YFD0400101)
作者单位
钟 葵 中国标准化研究院农业食品标准化研究所感官分析研究室 
孙甜甜 中国标准化研究院农业食品标准化研究所感官分析研究室 
胡重霞 重庆德庄实业集团 
史波林 中国标准化研究院农业食品标准化研究所感官分析研究室 
汪厚银 中国标准化研究院农业食品标准化研究所感官分析研究室 
张 丽 重庆德庄实业集团 
赵 镭 中国标准化研究院农业食品标准化研究所感官分析研究室 
AuthorInstitution
ZHONG Kui Food and Agriculture Standardization Institute, China National Institute of Standardization 
SUN Tian-Tian Food and Agriculture Standardization Institute, China National Institute of Standardization 
HU Chong-Xia Chongqing Dezhuang Agricultural Products Development Co., Ltd 
SHI Bo-Lin Food and Agriculture Standardization Institute, China National Institute of Standardization 
WANG Hou-Yin Food and Agriculture Standardization Institute, China National Institute of Standardization 
ZHANG Li Chongqing Dezhuang Agricultural Products Development Co., Ltd 
ZHAO Lei Food and Agriculture Standardization Institute, China National Institute of Standardization 
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中文摘要:
      目的 明确麻辣火锅底料中麻辣风味的物质含量与感官强度的关联性, 构建麻辣风味与咸度之间的数学模型。方法 采用理化及感官分析方法对6个麻辣火锅底料产品的麻、辣、鲜、咸4种主要呈味物质含量及典型感官风味特性展开分析, 结合Stevens函数解析4种呈味物质的物理量与感官强度的关联性, 最后构建麻辣火锅底料产品麻辣物质含量与咸度的线性回归预测模型。结果 火锅底料产品中的辣椒素类物质、酰胺类物质含量分别与产品的辣度和麻度之间存在良好的Stevens函数拟合度, 同时构建了火锅底料产品咸度与产品中辣椒素类物质、酰胺类物质和盐含量自然对数值的线性回归预测模型(R2≈0.96)。结论 麻辣火锅底料中麻辣物质含量与辣度和麻度间的关联性符合心理物理学模型, 同时对产品咸度具有显著影响。研究结果可为麻辣物质在食品复杂体系中减盐相关研究及后期低盐产品研制提供数据支撑和应用思路。
英文摘要:
      Objective To clarify the relationships between the content of “málà” flavor substance and sensory intensity in spicy hotpot seasonings, and establish the mathematics model of “málà” flavor substance and saltiness. Methods The content of 4 kinds of main flavor substances of spicy, fresh, salty and typical sensory flavor characteristics of 6 spicy hotpot seasoning products were measured by physicochemical and sensory analysis method, 4 kinds of flavor substances in quantities correlation to the intensity of the senses were analyzed combined with Stevens function analysis, and finally a linear regression model was established to predict the content and saltiness of spicy hotpot seasonings products. Results There was a good Stevens function fitting between the content of capsaicinoids and amide substances and the spicy and numbing intensity in spicy hotpot seasonings, respectively. Meanwhile, a linear regression prediction model was established for the natural logarithm of the saltiness intensity of spicy hotpot seasonings and the content of capsaicinoids, amide substances and salt (R2≈0.96). Conclusion The correlations between the content of spicy substance and spicy intensity and numbing intensity of spicy hotpot seasonings are consistent with the psychophysical model, and have a significant influence on the product saltiness. The research results can provide data supports and application ideas for the research on salt reduction of spicy substances in complex food system and the development of low-sodium food in the later period.
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