基于定量描述法的鲜食蚕豆资源食味品质感官评价与分析

Sensory evaluation and analysis for edible quality of fresh faba bean resources based on quantitative description method

以22份鲜食蚕豆种质资源为研究对象,采用定量描述法对不同品种(系)的食味品质性状进行评价分析,建立鲜食蚕豆感官特征定量描述词汇表,借助主成分分析、相关性分析和方差分析等多元统计分析方法探究不同感官性状之间的相关性和差异性,初步确定影响鲜食蚕豆感官品质的关键性状,以及食味感官优劣的评分标准。结果表明,22个鲜食蚕豆种质资源在甜味、硬度和糯性的感官强度上存在显著(P<0.05)差异。鲜食蚕豆的综合评价与甜味、鲜味呈极显著(P<0.01)正相关,相关系数分别为0.92、0.91。筛选甜味、鲜味、硬度和糯性作为鲜食蚕豆感官评价的关键性状。根据食味感官品质最好品种(Y019、HN002)和最差品种(GB37、七粒长香)的得分进行食味感官品质等级划分,食味性好的评分标准为:甜味≥8.0,鲜味≥6.5,质地软糯(硬度≤2.5,糯性≥7.5)或质地嫩脆(4.5≤硬度≤7.0,糯性≤2.0);食味性差的评分标准为:甜味≤4.5,鲜味≤3.5,质地坚硬(硬度≥7.0,糯性≤2.0)或疏松(硬度≤4.5,糯性≤2.0)。试验结果可为鲜食蚕豆感官品质的深入研究和优质鲜食蚕豆新品种的选育提供技术支撑。

In this study,22 fresh faba bean germplasm resources were used to evaluate and analyze the edible quality traits of different varieties by quantitative description analysis.A vocabulary for quantitative description of the sensory characteristics of fresh faba beans was established.Multivariate statistical analysis methods such as principal component analysis,correlation analysis,and analysis of variance were used to explore the correlation and differences within these sensory traits.Key traits affecting sensory quality and the scoring criteria of the taste sensation were preliminarily determined.The results showed that there were significant(P<0.05)differences in sweetness,hardness,and waxiness among the 22 fresh faba bean germplasm resources.The overall evaluation of fresh faba beans was significantly(P<0.01)positively correlated with sweetness and umami,and the correlation coefficients were 0.92 and 0.91,respectively.Sweetness,umami,hardness,and waxiness were selected as the key traits for the sensory evaluation of fresh faba beans.The varieties with the best sensory quality(Y019,HN002)and the worst sensory quality(GB37,Qilichangxiang)were selected to grade the sensory quality of the taste.The scoring criteria for good taste were as follows:sweetness≥8.0,umami≥6.5,soft texture(hardness≤2.5,waxiness≥7.5)or tender and crisp texture(4.5≤hardness≤7.0,waxiness≤2.0).The poor palatability was scored as follows:sweetness≤4.5,umami≤3.5,hard texture(hardness≥7.0,waxiness≤2.0),or loose texture(hardness≤4.5,waxiness≤2.0).The experimental results provided theoretical basis for the in-depth study of the sensory quality in fresh faba beans,and technical support for the selection and breeding of high-quality fresh faba beans.