鲜食玉米的感官描述词建立及感官品质特性分析

Establishment of sensory descriptors and analysis of sensory quality characteristics of fresh corn

中文关键词:  鲜食玉米  感官描述词  多元统计分析  感官品质  关联分析

英文关键词:fresh corn  sensory descriptors  multivariate statistical analysis  sensory quality  correlation analysis

中文摘要:

      目的 建立鲜食玉米感官描述词并用其分析不同品种样品的感官品质。方法 建立10人评价小组, 先通过小组讨论对描述词进行初步整理, 采用M值法、主成分分析及相关分析对描述词进行多轮筛选。进一步通过8个不同品种鲜食玉米的定量描述分析对所建立的描述词进行验证。结果 共收集到95个感官描述词, 初步整理后得到34个描述词。经过多轮筛选得到包括黏性、咀嚼性、光泽度、饱满度、玉米香、汁水度、甜味、渣粒感在内的8个描述词, 用于评价鲜食玉米的感官品质, 并通过小组讨论给出各描述词释义并确定参比样及评价方式。定量描述分析结果表明不同品类样品感官特性间存在显著差异, 且相关感官特征与淀粉含量、可溶性糖含量、水分、蛋白质含量均存在相关性。结论 本研究建立了适用于鲜食玉米的8个感官描述词, 定量描述分析结果表明建立的感官描述词汇表能准确描述相关样品的感官品质, 体现样品间的感官差异, 为鲜食玉米感官评价体系构建、品种优培优育提供参考。

英文摘要:

      Objective To establish sensory descriptors of fresh corn and use them to analyze the sensory quality of different varieties of samples. Methods The sensory panel of 10 assessors was built. The descriptors were first initially organized through group discussions, and multiple rounds of screening of the descriptors were conducted using the M-value, principal component analysis and correlation analysis. The established descriptors were further validated by quantitative descriptive analysis of 8 different varieties of fresh corn. Results A total of 95 sensory descriptors were collected, and 34 descriptors were obtained after preliminary sorting. The 8 descriptors, including sticky, chewiness, glossiness, body, corn flavored, juicy, sweet and slag were obtained through multiple rounds of screening. Furthermore, the interpretation of each descriptor with the reference materials was established. The results of quantitative descriptive analysis showed that there were significant differences between the sensory characteristics of the samples of different categories, and the relevant sensory characteristics were correlated with starch content, soluble sugar content, moisture and protein content. Conclusion In this study, 8 sensory descriptors applicable to fresh corn have been established, and the results of quantitative descriptive analysis show that the established sensory descriptors can accurately describe the sensory quality of relevant samples and can reflect the sensory differences between samples, which can provide references for the construction of sensory evaluation system of fresh corn and the superior cultivation of varieties.