定量描述分析法在菜谱式调料感官评定中的应用

Application of Quantitative Descriptive Analysis in Sensory Evaluation of Recipe Solutions

经过培训的感官评价小组利用定量描述分析法(Quantitative Descriptive Analysis)对糖醋排骨、麻婆豆腐、鱼香肉丝、酸汤肥牛、黄焖鸡、藤椒鸡、花胶鸡、新奥尔良烤翅菜谱式调料进行感官分析,分别建立8种菜谱式调料的主体风味描述词,确定8种菜谱式调料的主体风味量化值。定量描述分析法可以直观地展示8种菜谱式调料的风味特点。该法适用于菜谱式调料的感官评定。

A sensory panel was trained to conduct sensory analysis on sweet&sour pork ribs sauce,Mapo Tofu sauce,Yuxiang shredded pork sauce,navel soup beef sauce,braised chicken sauce,rattan pepper chicken sauce,fish maw chicken sauce and orleans wings sauce by quantitative descriptive analysis.The main flavor descriptors of 8 recipe solutions were established respectively,and the quantitative values of main flavor of 8 recipe solutions were determined.The results showed that quantitative descriptive analysis could intuitively display the flavor characteristics of 8 recipe solutions.This method was suitable for sensory evaluation of recipe solutions.