桌布法结合极化投影地图法剖析葵花籽油香味特征

Investigation of sunflower seed oil flavor characteristics by Napping combined with polarized projective mapping

中文关键词:  葵花籽油  桌布法(Napping)  极化投影地图法(PPM)  感官评价

英文关键词:sunflower seed oil  Napping  polarized projective mapping  sensory evaluation

中文摘要:

      目的 研究中国市场上以及不同炒籽条件制得的葵花籽油感官特性, 剖析葵花籽油香气特点并划分香气类型。方法 联合使用桌布法(Napping)和极化投影地图(polarized projective mapping, PPM)等剖析了19款小试加工工艺生产的自制以及7款市售的商品等26款葵花籽油的香味特征。结果 经过培训的评价小组使用Napping和PPM方法均可以快速、良好地对多款葵花籽油样品进行评价。PPM方法可以获得与Napping方法相似的结果, 26款样品均被分为4种香型, 主要特点依次为生瓜子、甜香(炒瓜子)、焦糊和油炸方便面。在PPM实验中, 评价员能够将样品进行更精细的区分。结论 Napping和PPM这两种新型感官分析方法在评价葵花籽油香气方面有良好的适用性, 建立了葵花籽油描述词库, 并将葵花籽油分为生瓜子型、甜香型(炒瓜子)、焦糊型和油炸方便面型4种香气类型, 可为葵花籽油等植物油产品开发、技术改进及质量评价等提供参考。

英文摘要:

      Objective To analyze the sensory properties of sunflower seed oil in the Chinese market and prepared by different roasting condition, explore the aroma characteristics of sunflower seed oil and divide the aroma types. Methods The aroma characteristics of 26 sunflower seed oils, including 19 sunflower seed oils from different small trial processing processes and 7 commercial oils collected in the market, were analyzed by Napping combined with polarized projective mapping (PPM). Results Trained evaluation panel could rapid and well evaluate large amount of sunflower seed oil samples using both Napping and PPM. The results obtained by the 2 methods were highly consistent, that was, the 26 samples could be divided into 4 kinds of aroma categories, characterized by raw sunflower seed, sweet (roasted sunflower seed), burnt, and fried instant noodle, respectively. In the PPM experiment, the evaluators could differentiate the sunflower seed oil samples more precisely. Conclusions The 2 kinds of new sensory analysis methods of Napping and PPM have good applicability in evaluating the aroma of sunflower seed oil, and a sunflower seed oil descriptive thesaurus has been established. The 26 samples studied can be divided into 4 kinds of types according to aroma profiles: Raw sunflower seed type, sweet type (or roasted sunflower seed), burnt type and fried instant noodles type, which can provide references for the product development, technical improvement and quality evaluation of sunflower seed oil.