市售22种梅干菜滋味品质与理化指标相关性分析

Correlation analysis between taste quality and physicochemical indexes of 22 kinds of preserved mustards on the market

中文关键词:  关键词：梅干菜  滋味品质  感官评价  电子舌  理化指标  相关性分析

英文关键词:preserved mustards  taste characteristics  sensory evaluation  electronic tongue  physical and chemical indicators  correlation analysis

中文摘要:

      目的 比较市售梅干菜样品的呈味特性、理化指标, 统计分析梅干菜样品滋味品质与理化指标相关性。方法 收集了产自浙江、四川和湖南的22个梅干菜样品, 采用人工感官评价、电子舌对梅干菜的呈味特征进行了分析, 采用国标方法分析了水分含量、总酸、氨基酸态氮、三氯乙酸(trichloroacetic acid, TCA)-可溶性肽、亚硝酸盐、还原糖含量等理化指标。结果 梅干菜的咸味、鲜味突出, 不同梅干菜的酸味强度差异很大。鲜味与酸味、咸味极显著(P<0.01)负相关, 与苦味回味显著(P<0.05)负相关。水分含量对梅干菜滋味品质影响较大, 与鲜味显著正相关(P<0.05)。盐含量与总酸含量极显著负相关(P<0.01)。结论 不同梅干菜样品的滋味特性、理化指标差异很大, 部分梅干菜盐含量很高, 有必要构建生产规范与品质标准; 不同产地梅干菜滋味品质、理化指标没有呈现出明显的地区特色; 梅干菜中糖类发酵产物指标与蛋白质发酵产物指标存在负相关关系。

英文摘要:

      Objective To compare the taste characteristics, physical and chemical indicators of preserved mustards samples in market, and statistically analyze the correlation between taste quality and physical and chemical indicators. Methods The 22 samples of preserved mustards from Zhejiang, Sichuan and Hunan were collected, and the taste characteristics of preserved mustards were analyzed by artificial sensory evaluation and electronic tongue, the physical and chemical indicators such as moisture content, total acid, amino acid nitrogen, trichloroacetic acid (TCA) soluble peptides, nitrite, and reducing sugar content were analyzed. Results The saltiness and umami of preserved mustards were prominent, and the acidity intensity of different preserved mustards varied greatly. Umami was significantly negatively correlated with sourness and saltiness (P<0.01), and significantly negatively correlated with bitter aftertaste (P<0.05). Water content had a great influence on the taste quality of preserved mustards, and was significantly positively correlated with the taste (P<0.05). The salt content was significantly negatively correlated with the total acid content (P<0.01). Conclusion The taste characteristics and physical and chemical indexes of different preserved mustards samples are very different, and some preserved mustards have high salt content, so it is necessary to establish quality standards; the taste quality and physical and chemical indexes of preserved mustards from different origins does not show obvious regional characteristics; there is a negative correlation between the indexes of carbohydrate fermentation products and protein fermentation products in preserved mustards.