基于定量描述分析法的柞蚕蛹产品感官特性分析

Sensory characteristics of tussah pupa products based on quantitative descriptive analysis

本文研究了三种不同加工工艺对柞蚕蛹产品感官品质的影响,运用定量描述分析法(Quantitative Descriptive Analysis,QDA)进行感官特性分析,为产品开发提供可靠依据.选取东北柞蚕蛹为研究对象,采用炸和烤的加工方式,用三种不同加工工艺对柞蚕蛹进行处理,在传统的感官评定方法的基础上,运用QDA评价柞蚕蛹香气感官特性并对三种柞蚕蛹产品的加工工艺进行评判.研究表明,油炸蛋液柞蚕蛹的感官特性优于其他两种产品,且利用消费者喜好度检验证明油炸蛋液柞蚕蛹更受消费者欢迎.

The effects of three different processing techniques on sensory quality of tussah silkworm pupa products were studied in this paper,which provided reliable basis for further product development.The northeast oak pupae was selected as the research object.The pupae were processed by frying and roasting,and processed by three different processing techniques.On the basis of traditional sensory evaluation method,the aroma and sensory characteristics of oak pupae were evaluated by quantitative descriptive analysis(QDA)method,and then the processing technology of three kinds of oak pupae products was evaluated.The results showed that the sensory characteristics of fried egg liquid tussah silkworm pupae were better than the other two samples,and the fried egg liquid tussah silkworm pupae was more popular among consumers by consumer preference test.