轻微热处理对最小加工荸荠感官品质的影响

Effects of Sensory Quality on Minimally Processed Chinese Water Chestnut by Mild Heat Pre-treatment

探究轻微热处理对冷藏期间最小加工荸荠(Eleocharis tuberose)感官品质的影响,建立最小加工荸荠的感官质量系统,找出影响消费者接受性的关键指标及品质控制的主要影响因素。感官评员对贮藏期间轻微热处理(58℃,20 min)最小加工荸荠的感官品质进行描述,得到最小加工荸荠的12个主要感官描述语;采用定量描述分析法对最小加工荸荠贮藏期间感官品质作剖面图,结果表明热处理可有效地保持荸荠切片色泽、质地和风味;对各个主要感官描述语进行主成分分析,前3个主成分占最小加工荸荠感官指标权重的60.882%,其中第1主成分的特征是乳白色、黄绿色、黄褐色和粗糙,第2主成分的特征是新鲜、清香和霉变,第3主成分的特征是纤维状。在最小加工荸荠感官质量控制中需注意荸荠切片色泽(黄绿色和黄褐色)、质地(粗糙和纤维状)以及风味(霉变味)的控制。

Sensory evaluation is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses （sight, smell, taste, touch and hearing） for the purposes of evaluating consumer products. The effects of sensory quality on the minimally processed Chinese water chestnut （Eleocharis tuberose） by mild heat pre-treatment at storage period were still unclear and need to be more precisely determined. Mild heat pre-treatment （58 ℃, 20 min） can effectively retard browning of Chinese water chestnut sliced. Using quantitative descriptive analysis method to make profiles of sensory quality of minimally processed Chinese water chestnut during storage, results showed that mild heat pre-treatment may be effective to keep color, texture and flavor of Chinese water chestnuts sliced. The 12 major sensory descriptors of Chinese water chestnut sliced was obtain by 10 sensory assessors. The main sensory descrip- tors of minimally processed Chinese water chestnut conclude color description language （milky, yellow-green and brown）, texture description language （moist, rough, fibrous and brittle） and flavor description language （fresh, corn flavor, fra- grance, alcohol taste and moldy smell）. Principal component analysis （PCA） is a statistical procedure that often use to analysis data obtain from quantitative descriptive analysis. Three main components of minimally processed Chinese water chestnut were selected by principal component analysis. The weight of the first principal component was 24.81%, and major features were milky white, yellow-green, brown and rough. The weight of the second principal components was 22.33%, and major features were fresh, faint scent and mildew. The weight of the third principal components was 13.74%, and major feature was fibrous. Sensory quality control of the minimally process water chestnuts should pay at- tention to the quality of color （yellow-green and browning）, texture （coarse and fibrous） and flavor （moldy smell）.