搅拌型酸奶感官评价与仪器测定间的相关性研究

Study on Correlation between Sensory Evaluation and Instruments Determination of Stirred Yogurts

选取8种市售搅拌型酸奶,对其挥发性物质、非挥发性物质和质构进行全面测定,并同时进行感官评价。分析各检测指标与感官指标之间的相关关系,建立检测指标与感官指标的逐步回归模型。结果显示,糖类物质中蔗糖和半乳糖与甜味的对应性最高;丙酮、2-丁酮、D-(+)-葡萄糖醛酸γ内酯、乙酸乙酯与酸奶的果香味相关;2,3-丁二酮赋予酸奶奶香味;二甲基二硫醚和二甲基硫醚分别是酸奶蒸煮味与硫味的主要来源。口中稠度、吞咽力度、拉丝感和粉感与全质构分析(texture profile analysis,TPA)模式中对应指标间存在极显著的相关性(P<0.01)。逐步回归分析显示,可以使用蔗糖、半乳糖、丙酮、乙酸乙酯、二甲基二硫醚、二甲基硫醚、稠度与胶黏性的测量值代替感官评价。

Eight commercial yogurts were selected to analyze their volatile compounds, non-volatile compounds and texture. Meanwhile, the sensory properties were assessed. The correlations between instrumental results and sensory evaluation scores were calculated. Then, stepwise regression model was built to find the relationships. The results from sensory evaluation and instrumental analysis showed sucrose and galactose mainly introduced the sweet taste. Acetone, 2-butanone, D-(+)-glucuronate γ lactone and ethyl acetate were related to the fruity taste. 2,3-butanedione might contribute to the buttery of yogurt. Dimethyl disulfide and dimethyl sulfide were mainly identified as cooking and sulfur. The consistency, swallowing, spinnability and powder feeling have an extensive correlation with texture profile analysis parameters(P<0.01). The stepwise regression model showed that the total score of sensory evaluation could be replaced by sucrose, galactose, acetone, ethyl acetate, Dimethyl disulfide, dimethyl sulfide, consistency and adhesiveness.