食品与发酵工业 >

2023 , Vol. 49 >Issue 23: 236 - 245

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035976

研究报告

冰烤薯风味轮的构建及应用

  • 张毅 ,
  • 孙健 ,
  • 岳瑞雪 ,
  • 朱红 ,
  • 张文婷 ,
  • 马晨 ,
  • 邓少颖 ,
  • 钮福祥
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  • (江苏徐淮地区徐州农业科学研究所,江苏 徐州,211131)
第一作者:硕士,助理研究员(孙健副研究员为通信作者,E-mail:sjsg9902@126.com)

收稿日期: 2023-04-27

  修回日期: 2023-08-15

  网络出版日期: 2024-01-02

基金资助

江苏省农业科学院基本科研业务专项(ZX(21)1228);国家甘薯产业技术体系(CARS-10);江苏省农业自主创新资金(CX(22)2012)

收起

Construction of flavor wheel for quickly frozen baked sweet potato and its applications

  • ZHANG Yi ,
  • SUN Jian ,
  • YUE Ruixue ,
  • ZHU Hong ,
  • ZHANG Wenting ,
  • MA Chen ,
  • DENG Shaoying ,
  • NIU Fuxiang
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  • (Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District, Xuzhou 211131, China)

Received date: 2023-04-27

  Revised date: 2023-08-15

  Online published: 2024-01-02

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摘要

该试验以冰烤薯为研究对象,开展营养成分分析与风味评价,明确消费者对不同品种冰烤薯的喜好,为加工企业深入了解产品特性提供参考。电子舌评价显示不同品种冰烤薯在各项味觉指标上整体较为相似,甜味传感器对不同品种的响应值最大,甜味、鲜味和苦味3个指标为冰烤薯的主要味觉指标。顶空固相微萃取-气相色谱-质谱结果表明,不同品种冰烤薯的挥发性风味成分和含量存在一定差异。感官评价专家组对冰烤薯风味描述词进行汇总及筛选,建立以嗅觉、触觉、味觉三类感官指标为主的风味轮,通过几何平均值和主成分分析,筛选出典型差异的冰烤薯风味轮廓,其中包括4个嗅觉描述词、5个触觉描述词和7个味觉描述词。基于冰烤薯风味轮,构建适用于优选评价员的定量描述感官评价(quantitative descriptive analysis, QDA)法和适用于普通消费者的快速描述感官评价(check-all-that-apply, CATA)法。结果表明,QDA法和CATA法均能筛选出相似的感官描述特性;QDA法能准确区分冰烤薯风味特征强度差异;CATA法能快速且低成本地从消费者中获取风味特征差异。

关键词： 冰烤薯; 风味轮; 定量描述感官评价法; 快速描述感官评价法; 总体接受度

本文引用格式

张毅 , 孙健 , 岳瑞雪 , 朱红 , 张文婷 , 马晨 , 邓少颖 , 钮福祥 . 冰烤薯风味轮的构建及应用[J]. 食品与发酵工业, 2023 , 49(23) : 236 -245 . DOI: 10.13995/j.cnki.11-1802/ts.035976

Abstract

The present study analyzed and evaluated the nutrient components and flavors in quickly frozen baked sweet potato, and provided a reference for processing manufacturers to deeply learn about the product characteristics. The electronic tongue analysis indicated that all samples exhibited similar taste indices. The sweetness sensor demonstrated the most substantial response to the different quickly frozen baked sweet potatoes. The main taste indices of all samples were determined to be sweetness, umami, and bitterness. The headspace solid-phase microextraction in conjunction with gas chromatography-mass spectrometry illustrated that the volatile flavor components and their quantities differed among the ten types of quickly frozen baked sweet potatoes. The quickly frozen baked sweet potatoes with different characteristics were evaluated by evaluation panels, and descriptive attributes of all samples were summarized and selected to construct the flavor wheel, mainly including three sensory indicators, which were smell, texture, and taste. This study selected four smell descriptors, five texture descriptors, and seven taste descriptors after optimization by the geometric mean value and principal component analysis. Based on the flavor wheel, a sensory evaluation method for quantitative descriptive analysis (QDA) method was established for selected panelists to evaluate quickly frozen baked sweet potatoes and a sensory evaluation method for check-all-that-apply (CATA) method was established for untrained consumers to evaluate quickly frozen baked sweet potato. The results indicated that QDA and CATA selected similar sensory descriptive attributes. QDA could distinguish the difference in characteristics intensity, and CATA was a fast and low-cost method for obtaining differences in characteristics from consumers.

Key words： quickly frozen baked sweet potato; flavor wheel; quantitative descriptive analysis (QDA); check-all-that-apply (CATA); overall hedonic acceptability

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