摘要
Flash Profile(FP)法是一种快速描述食品感官性质的方法,具有操作简便,周期短的特点。该实验对10种市售豆豉的感官特征采用FP法进行分析,由9名未经培训的感官评价员从10种样品中产生了颜色、黏附性、光泽、饱满度等19个能描述豆豉感官差异的描述词。对每个评价员对自己选择的感官描述词的强度排序结果进行广义普鲁克分析(GPA)及层次聚类分析(AHC)。结果表明,未经培训的感官评价员能够区分窖藏一年的豆豉与其他豆豉之间的感官差异,也能区分不同产地豆豉之间的感官差异。FP法能快速有效区分豆豉样品之间的感官差异。
Flash Profile(FP)method was a rapid describing food sensory properties method with the characteristics of simple operation and short period.The sensory characteristics of 10 Douchi samples from market were analyzed by Flash Profile method,and 19 descriptors,including color,adhesiveness,gloss,plumpness,etc.,were generated from 10 samples by 9 untrained sensory panelists.The ranking results of the intensity of sensory descriptors selected through each sensory panelists were analyzed by Generalized Procrustes Analysis(GPA)and Agglomerative Hierarchy Clustering(AHC).The results indicated that the sensory differences between Douchi cellared for one year and other samples could be able to distinguish by untrained sensory panelists,as well as the sensory differences of the Douchi samples from different production regions.The Flash Profile method could rapidly and effectively distinguish the sensory differences between the Douchi samples.
作者
杨洋
索化夷
王洪伟
YANG Yang;SUO Huayi;WANG Hongwei(College of Food Science,Southwest University,Chongqing 400715,China;National Demonstration Center for Experimental Food Science and Technology Education,Southwest University,Chongqing 400715,China)
出处
《中国酿造》
CAS
北大核心
2020年第6期181-184,共4页
China Brewing
基金
重庆市技术创新与应用项目(Cstc2018jszx-cyzdX0500)
西南大学博士启动基金(SWU119049)。
