八公山豆腐感官质量控制指标的筛选

The Filtration of Sensory Quality Control Indexes of Ba Gong Mountain Bean Curd

本研究八公山豆腐产品为研究对象,经过严格训练的描述型评论员对其外观、香气、组织、风味等感官性质进行描述分析,结合消费者接受性试验筛选出影响消费者接受性的八公山豆腐关键感官质量控制指标:香气、颜色、弹性、豆腥味、光泽度、颗粒感,为建立八公山豆腐感官质量控制体系做基础。

Using ba gong mountain bean curd as study material, this research described the sensory characteristics such as appearance, fragrance, texture, flavor etC. combing the analysis of sensory characteristics from descriptive panelists trained strictly and consumer＇s acceptance test, we screened out key sensory quality control indexes of ba gong mountain bean curd influencing consumer＇ s acceptance, including fragrance, color, flexibility, beany flavor, grain feeling, brightness, which could offer a good foundation for establishing a ba gong mountain bean curd sensory quality control system.