泡椒牦牛黄喉感官评价描述词的建立

Establishment of Sensory Evaluation Descriptors for Yak Aorta with Pickled Peppers

为研究泡椒牦牛黄喉感官评价描述词的建立方法,本实验以拉萨斯布牦牛黄喉为原料,青野山泡椒为主要辅料制作泡椒牦牛黄喉。采用感官剖面分析,首先对感官描述词利用M值法进行初次筛选,得到切面光滑的、有刺激性的、有光泽的、肉香的等19个泡椒牦牛黄喉产品的感官品质描述词,并通过主成分分析法(principal components analysis,PCA)对19个初筛获得的描述词进行二次筛选,提取5个主成分PC1(24.13%)、PC2(13.12%)、PC3(10.81%)、PC4(8.39%)、PC5(7.89%),分别代表泡椒牦牛黄喉的外观、质地、风味、组分和色泽特征,再结合相关性分析从5个主成分因子中分别筛选出能较全面评价泡椒牦牛黄喉感官品质的描述词,最终得到切面光滑的、有刺激性的、结实的、多汁的及乳白的5个描述词作为泡椒牦牛黄喉感官评价的关键描述词,能较准确评价泡椒牦牛黄喉的感官品质。表明利用上述方法建立泡椒牦牛黄喉的感官描述词具有可行性,可为进一步建立泡椒牦牛黄喉产品的感官评价体系提供理论参考。

Sensory evaluation descriptors for yak aorta with pickled pepper made using the aorta of Sibu yak in Lasa as raw material and pickled green wild peppers as major auxiliary material were established. Using sensory profile analysis, 19 sensory quality descriptors such as smooth section, irritating, glossy and meaty were obtained from the initial screening by the M value method. Then, these 19 descriptive words were subjected to secondary screening by principal component analysis. Out of them, five principal components（PC1（24.13%）, PC2（13.12%）, PC3（10.81%）, PC4（8.39%） and PC5（7.89%））, representing exterior, texture, flavor, components and color characteristics of yak aorta with pickled pepper, respectively were selected. Combining with correlation analysis, sensory quality descriptors enabling more comprehensive evaluation of yak aorta with pickled pepper were further screened out of the five principal components factors. Finally, the smooth section, irritating, strong, juicy and milky were identified as the key sensory descriptors for the product and could accurately describe its sensory quality. The above method to establish sensory descriptors for yak aorta with pickled pepper is feasible and can provide a theoretical reference for the further development of sensory evaluation system for yak aorta with pickled pepper.