麻辣火锅底料感官评价描述词建立

Establishment of Sensory Evaluation Descriptors for Spicy Hotpot Condiment

为研究麻辣火锅底料感官评价指标的建立方法,筛选出适合麻辣火锅底料的感官描述词。利用M值法对描述词进行初次筛选,得到辛辣、牛油脂香、红亮等16个感官品质描述词;采用主成分分析法(PCA)对16个描述词进行二次筛选,提取代表麻辣火锅底料感官特点的3种主成分,即PC_(1)(38.152%)、PC_(2)(29.137%)、PC_(3)(19.777%);通过相关性分析,得到能全面评价麻辣火锅底料感官品质的12个描述词,为建立麻辣火锅底料的感官评价标准体系提供理论参考。

In order to study the establishment method of sensory evaluation index of spicy hot pot condiment,the sensory description words suitable for spicy hot pot bottom material were screened.The sensory descriptors were screened by M-value method,and 16 sensory descriptors were obtained,such as spicy,butter aroma,red and bright.The 16 descriptors were screened by principal component analysis(PCA).Three main components representing the spicy hotpot base material sensory characteristics of PC_(1)(38.152%),PC_(2)(29.137%)andPC_(3)(19.777%)were extracted.Through correlation analysis,12 descriptors that could comprehensively evaluate the sensory quality of spicy hot pot bottom material were obtained,which provided theoretical reference for establishing the sensory evaluation standard system of spicy hot pot bottom material.