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投稿时间：2025-02-26
投稿时间：2025-02-26
中文摘要: 为构建科学化、标准化的成品榨菜感官评价体系，探讨成品榨菜的关键性感官特性及其在不同产地中的表现差异，该文基于GB/T 16861—1997《感官分析 通用多元分析方法鉴定和选择用于建立感官剖面的描述词》，初步确定51个成品榨菜的感官描述词，结合几何平均值法删减至37个描述词，并构建成品榨菜风味轮。通过方差分析、主成分分析和相关性分析，得到包括茴香味、八角味、清甜、胡椒香、酸味、鲜味、甜味、咸味、苦味、脆度和嫩度在内的11个关键性感官描述词。针对11个描述词，补充定义、参比样及强度信息，建立成品榨菜关键性感官属性定量描述词汇表。结果表明，通过定量描述分析验证及对23种成品榨菜样品的分析发现，主成分1和主成分2累积方差贡献率达78.0%，可解释主要感官特性差异。不同产地的成品榨菜在八角味、清甜、嫩度和脆度等关键属性上表现出明显差异。聚类分析进一步验证感官描述词的区分能力。
Abstract:To develop a scientific and standardized sensory evaluation system for commercial pickled mustard tuber（PMT）products and to investigate key sensory attributes and their variations across regions，this study followed GB/T 16861—1997.Initially，51 sensory descriptors were identified and refined to 37 using the geometric mean method，leading to the construction of a PMT flavor wheel.Through analysis of variance，principal component analysis，and correlation analysis，11 key descriptors were selected，including anise flavor，star anise flavor，sweet and fresh taste，pepper aroma，sourness，umami，sweetness，saltiness，bitterness，crispness，and tenderness.Definitions，reference samples，and intensity scales were established to create a quantitative vocabulary.Quantitative descriptive analysis of 23 PMT samples showed that the first two principal components explained 78.0% of the total variance.Significant differences in star anise flavor，sweet and fresh taste，tenderness，and crispness were observed among products from different region.Cluster analysis confirmed the discriminatory power of the selected descriptors.
keywords: commercial pickled mustard tuber products flavor wheel sensory dictionary quantitative descriptive analysis principal component analysis
文章编号：202519007 中图分类号： 文献标志码：
基金项目:西南大学和涪陵区共建项目（FLYJY202403）
| Author Name | Affiliation |
| XU Jialei | 1.College of Food Science,National Demonstration Center for Experimental Food Science and Engineering Education,Southwest University,Chongqing 400715,China； |
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