预包装酸笋感官评价方法的建立

Establishment of sensory evaluation method for pre-packaged sour bamboo shoots

中文关键词:  酸笋  预包装  感官评价  0:4评判法  自由描述分析

英文关键词:sour bamboo shoot  pre-packaged  sensory evaluation  0:4 evaluation method  free description analysis

中文摘要:

      目的 建立预包装酸笋感官评价方法。方法 以10种市售预包装酸笋为试验对象进行感官描述分析。采用“0:4评判法”确定感官属性权重。通过定量描述分析、M值法、相关性分析、主成分分析, 确定核心特征描述词。运用所建立的感官评价方法评测5种市售预包装酸笋。结果 预包装酸笋的色泽、滋味与风味、口感质地和组织形态感官权重依次为5.25、6.30、7.45、5.00。关于酸笋滋味与风味属性的描述词: 酸味、发酵风味、味道柔和、气味适中; 关于口感质地属性的描述词: 清脆爽口、适口性、硬度、榨菜口感; 关于组织形态属性的描述词: 湿润、长条状、无杂质、切面光滑、榨菜丝。核心特征描述词: 发酵风味、清脆爽口、酸而开胃、光泽明亮。5种市售酸笋感官评分, 柳厨酸笋较好, 其次是螺比邻酸笋, 其余3者无显著差异, 但均低于柳厨酸笋与螺比邻酸笋。结论 该研究建立的预包装酸笋感官评价方法, 可为酸笋新产品开发的感官评价及酸笋的标准化生产提供参考依据。

英文摘要:

      Objective To establish a sensory evaluation method for pre-packaged sour bamboo shoots. Methods The 10 kinds of commercially available pre-packaged sour bamboo shoots were used as test subjects for sensory description and analysis. The weight of sensory attributes was determined by 0:4 evaluation method. The core feature descriptors were determined by quantitative description analysis, M-value method, correlation analysis and principal component analysis. The established sensory evaluation method was used to evaluate 5 kinds of commercially packaged sour bamboo shoots. Results The sensory weights of color, taste and flavor, texture and mouthfeel, and tissue morphology of pre-packaged sour bamboo shoots were 5.25, 7.45, 6.30, and 4.00, respectively. The descriptive terms for the taste and flavor attributes of the sour bamboo shoots were sourness, fermented flavor, mild taste, and moderate smell; for texture and mouthfeel attributes, the descriptive terms were crispness, palatability, hardness, and mustard-like texture; for tissue morphology attributes, the descriptive terms were moistness, long strip shape, free of impurities, smooth cross-section, and mustard-like shreds. The core feature descriptors were fermentation flavor, crispness, appetizing sourness, and bright gloss. The sensory scores of 5 kinds of commercially available sour bamboo shoots were evaluated with Liuchu sour bamboo shoots performing better, followed by Luobilin sour bamboo shoots. No significant differences were found among the remaining three, but all scored lower than Liuchu and Luobilin sour bamboo shoots. Conclusion The sensory evaluation method of pre-packaged sour bamboo shoots established in this study can provide reference for sensory evaluation of new product development and standardization of sour bamboo shoots.