肉粽感官描述性词汇的建立及感官特性的比较

The Establishment of Sensory Descriptive Vocabulary of Zongzi with Pork and the Comparison of Sensory Characteristics

本文以5种肉粽为研究对象,采用Spectrum法对评价员进行培训,建立肉粽的感官描述性词汇,分析肉粽的外观、风味和质构差异。五芳斋肉粽(WL)和竞品肉粽(ZL)在外观、风味和质构上较为相似,糯米颜色较深且均匀,各种风味属性突出,糯米的口感较硬、黏性和咀嚼性较强,肉的咀嚼性适中。另外3种肉粽肉的颜色较深或较浅,整体风味较淡,后腿肉保鲜粽(HB)和前腿肉保鲜粽(QB)的糯米较软、肉较耐咀嚼,而梅花肉保鲜粽(MB)的糯米和肉的咀嚼性均较低。结果表明,建立的21个属性能够有效区分不同肉粽的感官特征差异。

Five kinds of zongzi with pork were chosen as the research object in this paper.The evaluators were trained using Spectrum method and established the sensory descriptive vocabulary of Zongzi with pork.The differences among samples in appearance,flavor and texture were analyzed.Wufangzhai Zongzi with pork(WL)and the competitive Zongzi with pork(ZL)were similar in appearance,flavor and texture.The color of glutinous rice of WL and ZL was dark and uniform,and various flavor attributes were prominent.The taste of glutinous rice was harder,the stickiness and chewiness were also stronger,and the chewiness of meat was moderate.The other three kinds of Zongzi with pork were darker or lighter in color;the overall flavor was lighter;the glutinous rice of fresh Zongzi with hind leg pork(HB)and fresh Zongzi with front leg pork(QB)was softer and the meat was more resistant to chewing,while the glutinous rice and the meat of Zongzi with plum pork(MB)had low chewiness.The results showed that twenty-one terms could effectively distinguish the sensory characteristics of different Zongzi with pork.