摘要
应用感官剖面检验法对3种食醋香气进行了感官分析研究,确定了3种食醋香气的感官剖面描述词,绘制了3种食醋香气的感官剖面图,并用F检验对食醋的感官特征进行了方差分析,结果表明,3种食醋在醋香和果香的感官强度上有显著差异,在焦糖香、酒香和曲香的感官强度上无显著差异,该法可以量化食醋香气的感官特性,为食醋的质量控制和产品开发提供感官分析方法。
Sensory profile test method is used for sensory evaluation of aroma of three kinds of vinegar. Establish descriptive words and draw sensory profile of aroma of three kinds of vinegar. The sensory characteristics of vinegar are analyzed by F test. The results show that vinegar aroma and fruit aroma of three kinds of vinegar on sensory intensity are significantly different. Caramel aroma, wine aroma and koji aroma of vinegar are not significantly different. It shows that sensory profile test can be used to quantify sensory characteristics and provide analytical method for quality control and development of vinegar.
出处
《中国调味品》
北大核心
2017年第11期115-116,122,共3页
China Condiment
基金
2016年度河南省医学教育研究项目(Wjlx2016129)
关键词
食醋
香气
方差分析
感官剖面检验
vinegar
aroma
variance analysis
sensory profile test
