芝士焗甘薯风味轮建立与感官特征解析

Analysis of sensory characteristics of cheesy sweet potato gratin and establishment of flavor wheel

中文关键词:  芝士焗甘薯  风味轮  感官评价  感官描述词  

英文关键词:cheesy sweet potato gratin  flavor wheel  sensory evaluation  sensory descriptors  rate-all-that-apply method

中文摘要:

      目的 构建适用于芝士焗甘薯的感官风味评价方法。方法 本研究通过对市售芝士焗甘薯进行感官品评, 分析其风味。筛选并概括描述词, 构建一套科学完善的芝士焗甘薯风味轮并设计感官评价工具。结果 获得38个描述词, 构建以气味、口感、滋味、基本味、回味为主的芝士焗甘薯风味轮, 并构建一套适用于普通消费者的评估适合项目法(rate-all-that-apply method, RATA); 进一步筛选M>0.10的风味轮廓描述词, 明确了能够表征芝士焗甘薯感官特点的气味描述词2个、味道(包括: 滋味、基本味、回味)描述词3个和口感描述词4个。将描述词经过层次分析, 确定芝士焗甘薯感官评价权重比为: 外观:气味:味道:口感=7:7:26:60。在此基础上构建一套适用于评价员的百分评分法。结论 本研究构建了一整套系统的芝士焗甘薯感官评价体系, 为生产者和消费者之间的感官沟通提供基础, 并对芝士焗甘薯品质控制和改良提供了指导意义。

英文摘要:

      Objective To conduct a sensory flavor evaluation method suitable for cheesy sweet potato gratin. Methods This study analyzed the flavor of commercially available cheesy sweet potato gratin through sensory evaluation. The descriptive words were selected and summarized, a scientifically sound cheesy sweet potato gratin flavor wheel was constructed, and sensory evaluation tools were designed. Results The 38 descriptive words were obtained, a cheesy sweet potato gratin flavor wheel that focuses on odor, taste, taste, basic taste, and aftertaste was constructed, and a rate-all-that-apply method (RATA) suitable for ordinary consumers was constructed. Further screen for flavor profile descriptive words with M>0.10, and clarify 2 odor descriptive words that could characterize the sensory characteristics of cheesy sweet potato gratin, 3 taste (including taste, basic taste, and aftertaste) descriptive words, and 4 taste descriptive words. After conducting a hierarchical analysis of descriptive words, the weight ratio of sensory evaluation for cheesy sweet potato gratin was determined to be: Appearance:odor:taste:taste=7:7:26:60. On this basis, a percentage scoring method suitable for evaluators was constructed. Conclusion This study constructs a comprehensive sensory evaluation system for cheesy sweet potato gratin, providing a foundation for sensory communication between producers and consumers, and providing guidance for quality control and improvement of cheesy sweet potato gratin.