酸奶感官描述词的建立与应用

Development and application of a lexicon to descibe the sensory attributes of yogurt

经过招募、筛选和培训,建立了由14人组成的感官评价小组。通过评价22个市售酸奶样品(包括冷藏酸奶和巴氏杀菌酸奶),确定了描述酸奶的外观、气味、滋味、口感/质地和余味等感官性质的32个感官描述词,建立了各个感官描述词的定义和参照样。定量描述性分析的结果表明,前两个主成分可以分别解释感官性质整体变异的47.757%,前五个主成分可以解释83.492%,能解释原感官性质的绝大部分信息,32个感官描述词都可用于描述酸奶的感官性质和区分酸奶感官性质的差异。

The sensory panel of 14 people was built after recruiting, selecting and training. The panel evaluated 22 yogurts purchased on chinese market. 32 descriptors for describing the appearance, aroma, taste, mouthfeel/texture and aftertatse attributes were identified, defined and referenced. Descriptive analysis results revealed that the first two PCs explain more than 47.757% of the variation in sensory attributes and the first five PCs explain more than 83.482%. The results show that the lexicon can be used to descibe the sensory attributes of yogurt qualitatively and quantitatively.