可可粉末香精的感官分析及其在食品中的应用

Sensory evaluation and application of cocoa powder flavor in food

研究了可可粉末香精作为可可粉的代替物在食品中的应用,通过感官分析从整体喜好度、香气、巧克力风味、苦味、口感五个方面对样品进行评价,并通过SPSS软件对所得数据进行方差分析。实验得出可可粉末香精能替代可可粉,同时在感官分析中没有明显差异。试验得出可可粉末香精在不同食品中可可粉的代替量,在水中溶解0.02%可可粉末香精可替代0.25%可可粉;在奶粉和牛奶中0.04%的可可粉末香精可替代0.25%的可可粉;在冰淇淋中0.05%的可可粉末香精可替代0.5%的可可粉;在饼干夹心中0.15%的可可粉末香精可代替2.5%的可可粉末。通过实验可以看出可可粉末香精在不影响产品感官品质的同时能大大降低可可粉的用量,降低产品的成本。

The application of cocoa powder flavor used in different food for cocoa powder replacer was studied.The different food samples were evaluated by sensory evaluation from five aspects （overall preference,aroma,chocolate flavor,bitterness and mouth feel）,and the variance analysis was done by SPSS soft.Result showed that cocoa powder flavor could replace cocoa power flavor,and there was no significant difference in sensory analysis.Different replace amount of cocoa powder flavor in foods was studied,in water,0.02％ cocoa powder flavor can replace 0.25％ cocoa powder; in milk powder and milk,0.04％ cocoa powder flavor can replace 0.25％ cocoa powder; in ice cream,0.05％ cocoa powder flavor can replace 0.5％ cocoa powder; in biscuit cream filling,0.15％ cocoa powder flavor can replace 2.5％ cocoa powder.So without affecting the product sensory,the cocoa powder flavor can greatly reduce the cocoa powder dosage and reduce product cost as well.