通过对10种不同品牌的肉松进行感官评价,确定肉松的形态、颜色、气味、质地和滋味等感官描述词。经过招募、挑选和培训,构建由15人组成的感官评价小组,并进行感官描述词的征集、删减,建立各个感官描述词的定义和参照物。通过感官描述,建立了57个感官描述词,并对肉松的感官属性进行主成分分析,得到可有效区分样品间感官(形态、颜色、气味、质地、滋味)差异的描述词:小块状、蓬松、绒毛;橙褐色、浅棕色、金黄色;焦糖味、烘烤味、大料味;咸味、五香味、油炸味。由结果可知,肉松每一感官特征复杂多样,均需要多个描述词进行描述。肉松所呈现出的总体感官特征为:柔软蓬松和酥润浓郁的五香气味。
Through sensory evaluation of 10 different brands of dried meat floss, sensory descriptors such as shape, color, smell, texture and taste of dried meat floss were determined. The sensory panel of 15 people was built after recruiting, selecting and training, and the collection and reduction of sensory descriptors were carried out to establish the definition and reference of each sensory descriptor. Through sensory description, 57 sensory descriptors were established. With Principal Component Analysis, sensory evaluation description (shape, color, odor, texture, aftertaste) of dried meat floss were: lump, fluffy, velvet; orange brown, light brown, golden; caramel flavor, roasted flavor, aniseed flavor; salty, strong aroma, fried flavor. In summary, the sensory attribute of dried meat floss was very complex and it could be defined as: soft, fluffy and crisp with five-spice smell.
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