基于雷达图与紫外-可见分光光度法建立鱼汤挥发性风味评价方法及其应用

Establishment and application of sensory evaluation method for volatile flavor of fish soup based on radar map and ultraviolet-visible spectrophotometry

目的建立感官评价与浓度评价相结合的鱼汤挥发性风味综合评价斱法,幵应用于鱼汤配料配斱研究。方法应用感官评分表、雷达图及紫外-可见分光光度法(ultraviolet-visible spectrophotometry, UV-Vis)等可视化手段将感官评价与浓度评价结合建立鱼汤挥发性风味评价斱法,其中感官评价从鱼腥味、油脂香、豆腥味、生姜味、大蒜味、清香、综合7个感官剖面开展幵应用雷达图分析,浓度评价以风味萃取物的UV-Vis吸收值考察。结果基于所建立的评价斱法,鱼肉250 g,大豆油、生姜、大蒜添加量为鱼肉重的9%、1.2%、3.5%时,所制作的鱼汤风味最佳。结论本研究建立的斱法直观、快捷、简单,可操作性强,兊服了单一感官或浓度评价的不足,可拓展应用于新产品开发或新工艺的研究。

Objective To establish a method for evaluating volatile flavor in fish soup by combining sensory evaluation and concentration evaluation,and apply it to study ingredient formula used in preparing fish soup.Methods Sensory evaluation and concentration evaluation were combined to establish a method for volatile flavor evaluation of fish soup by visual means such as sensory rating scale radar chart and ultraviolet-visible spectrophotometry(UV-Vis).The sensory profile was evaluated by radar map of rating scale designed for evaluating sensory profile of fish soup with fishlike smell,fatty,beany,ginger,garlic,green,and comprehensive flavor as descriptors,while concentration of flavor was analyzed by detecting the absorbance value of flavor extracts from fish soup with UV-Vis.Results Based on the established evaluation method,when the fish soup with 250 g of fish and the addition of soybean oil,ginger and garlic were 9%,1.2%and 3.5%of the fish weight,respectively,the fish soup had the best flavor.Conclusion The established method is intuitive,fast,simple and highly operable,which overcomes the shortcomings of single sense or concentration evaluation and can be applied to the research of new product development or new process.