襄阳牛肉面感官特征的模糊综合评价及其汤汁的风味分析

Fuzzy Comprehensive Evaluation of Sensory Characteristics of Xiangyang Beef Noodles and Flavor Analysis of the Soup

实验通过感官剖面分析对襄阳牛肉面感官词进行了筛选,再通过用户调查法和二元强制对比法对感官描述词进行权重分配,得到适用于襄阳牛肉面的感官描述词为:面的口感、汤的滋味和肉的口感,其权重分别为0.35,0.35,0.30。通过模糊综合评价法最终得出6个样品的感官评定结果为:6#>3#>5#>2#>4#>1#。通过主要理化指标的分析对比发现,6个样品在弹性方面比较相似,在回复性、咀嚼性、粘结性方面各有区别;在汤的色泽方面,6个样品的L^*值、a^*值、b值都有区别,a^*值和b^*值在6个样品中的含量接近正比;汤的挥发性成分含量和种类差别都很大,就总体趋势而言,醇类、萜烯类及其含氧衍生物和其他物质含量占绝大多数。

The sensory descriptors of Xiangyang beef noodles are screened by sensory profile analysis.And then the weights of sensory descriptors are allocated by user survey method and binary forced comparison method.The sensory descriptors of Xiangyang beef noodles are obtained as follows:the taste of noodles,the taste of soup and the taste of meat,with the weight of 0.35,0.35 and 0.30 respectively.The results of sensory evaluation of six samples are as follows:6#>3#>5#>2#>4#>1#.Through the analysis and comparison of the main physical and chemical indicators,it is found that the elasticity of the six samples is similar,and the resilience,chewiness,cohesiveness of the six samples are different,in the aspect of the color of the soup,the L^*,a^*and b^*values of the six samples are different,and the content of a^*and b^*values in the six samples is close to the direct ratio,the content and types of volatile components in the soup are very different,and in terms of general trends,the content of alcohols,terpenes and their oxygen-containing derivatives and other substances accounts for the vast majority.