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.
GAI Shengmei
,
XIA Wenyun
,
LU Fenggui
,
ZHAO Zhinan
,
LIU Dengyong
. Establishment of sensory evaluation description for dried meat floss[J]. Food and Fermentation Industries, 2020
, 46(2)
: 277
-285
.
DOI: 10.13995/j.cnki.11-1802/ts.022051
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