采用一种新的感官评价方法——暂时性感官支配分析法(Temporal dominance of sensation,TDS)对4℃条件下保藏0、30、60、90d以及120d的辣白菜的感官属性进行评价,同时检测辣白菜中的总酸(以乳酸计)、总糖、NaCl、水分含量以及菌落总数...采用一种新的感官评价方法——暂时性感官支配分析法(Temporal dominance of sensation,TDS)对4℃条件下保藏0、30、60、90d以及120d的辣白菜的感官属性进行评价,同时检测辣白菜中的总酸(以乳酸计)、总糖、NaCl、水分含量以及菌落总数的变化规律。其理化指标检测结果表明:随着保藏时间的延长,辣白菜的总酸含量逐渐上升,总糖含量与水分含量略有下降,NaCl含量略有上升。菌落总数检测结果表明:在保藏过程中,菌落总数逐渐上升,且其增长速率呈降低趋势。TDS法感官评价结果表明:保藏时间为0d的辣白菜其酸味较为淡薄,辣味、甜味、咸味较为突出,质地清脆,总体风味偏差;保藏时间为30、60d的辣白菜其酸味、辣味、甜味、咸味比例协调,质地清脆,总体风味较好;保藏时间为90、120d的辣白菜其酸味、辣味比较突出,甜味、咸味较为淡薄,质地偏软,总体风味较差。综上所述,辣白菜在4℃条件下较为适宜的保藏期限为60d,其中保藏30d时辣白菜中总酸含量为0.083g/kg,总糖含量为1.12%,水分含量为84.21g/100g,NaCl含量为2.280%,菌落总数为2.60lg(CFU/g),此时其口感风味最佳。展开更多
利用暂时性感官支配分析(temporal dominance of sensation,TDS)法结合时间-强度(time-intensity,TI)法评价降酸前后的山葡萄酒酸味强度变化及酸感变化。结果表明:利用TI法评价,降酸后山葡萄酒酸味强度较低,且在TI法评价的60 s过程中,...利用暂时性感官支配分析(temporal dominance of sensation,TDS)法结合时间-强度(time-intensity,TI)法评价降酸前后的山葡萄酒酸味强度变化及酸感变化。结果表明:利用TI法评价,降酸后山葡萄酒酸味强度较低,且在TI法评价的60 s过程中,降酸前后山葡萄酒酸味强度均呈降低趋势。利用TDS法评价,随品尝时间的增加,降酸前山葡萄酒中优势酸感均为刺激性,其优势率呈降低趋势,其他酸感被遮蔽,口感缺乏协调性;降酸后山葡萄酒酸感中柔和性优势率先增加后降低,清爽性优势率先增加后降低,然后基本保持不变,刺激性优势率逐渐降低,粗糙性优势率先降低后上升再降低,寡淡性优势率逐渐增加。降酸后山葡萄酒更加协调、适口。因此,TDS结合TI法能够有效对降酸前后山葡萄酒酸味强度及不同酸感属性随时间的变化进行评价,对山葡萄酒降酸具有理论指导意义。展开更多
Accelerating the promotion of high-quality development of tourism(HQDT) is of great significance to the sustainable development of tourism. This paper defined the concept of HQDT, and then built an evaluation system f...Accelerating the promotion of high-quality development of tourism(HQDT) is of great significance to the sustainable development of tourism. This paper defined the concept of HQDT, and then built an evaluation system for HQDT measurement to analyze the spatio-temporal evolution characteristics of China’s HQDT based on provincial panel data from 2010 to 2019, using Geodetector to explore the similarities and differences between driving factors of HQDT and tourism development scale(TDS). The results show that:1) Taking the development concepts of innovation, coordination, green, openness and sharing as the guidance, and considering the organic unity of quantity and quality, the evaluation index system of the HQDT consists of six dimensions of economic stability, innovation driving, coordination and linkage, green and sustainability, openness and cooperation, and sharing and harmony, which respectively represent the basis, momentum, means, orientation, direction and purpose of the HQDT;2) The level of China’s HQDT shows an upward trend, presenting the characteristics of eastern region > central region > western region > northeastern region in 2019. The regional differences in China’s HQDT show a downward trend, and the intra-regional differences have replaced the inter-regional differences as the main source of regional differences;3) China’s HQDT shows the characteristics of higher in the east and lower in the west along the Hu line, while the improvement speed of HQDT shows the characteristics of faster in the west and slower in the east, making the decline of east-west differentiation of China’s HQDT and the movement of the gravity center towards southwest;4) Both HQDT and TDS are obviously driven by tourism capital investment and regional consumption. In terms of differences, the HQDT is more driven by government guidance, innovation driving force, and opening up, while the main driving factors of TDS are more biased toward capital elements and hardware facilities, including informatization, tourism resource, traffic, and eco-environment.展开更多
文摘采用一种新的感官评价方法——暂时性感官支配分析法(Temporal dominance of sensation,TDS)对4℃条件下保藏0、30、60、90d以及120d的辣白菜的感官属性进行评价,同时检测辣白菜中的总酸(以乳酸计)、总糖、NaCl、水分含量以及菌落总数的变化规律。其理化指标检测结果表明:随着保藏时间的延长,辣白菜的总酸含量逐渐上升,总糖含量与水分含量略有下降,NaCl含量略有上升。菌落总数检测结果表明:在保藏过程中,菌落总数逐渐上升,且其增长速率呈降低趋势。TDS法感官评价结果表明:保藏时间为0d的辣白菜其酸味较为淡薄,辣味、甜味、咸味较为突出,质地清脆,总体风味偏差;保藏时间为30、60d的辣白菜其酸味、辣味、甜味、咸味比例协调,质地清脆,总体风味较好;保藏时间为90、120d的辣白菜其酸味、辣味比较突出,甜味、咸味较为淡薄,质地偏软,总体风味较差。综上所述,辣白菜在4℃条件下较为适宜的保藏期限为60d,其中保藏30d时辣白菜中总酸含量为0.083g/kg,总糖含量为1.12%,水分含量为84.21g/100g,NaCl含量为2.280%,菌落总数为2.60lg(CFU/g),此时其口感风味最佳。
文摘利用暂时性感官支配分析(temporal dominance of sensation,TDS)法结合时间-强度(time-intensity,TI)法评价降酸前后的山葡萄酒酸味强度变化及酸感变化。结果表明:利用TI法评价,降酸后山葡萄酒酸味强度较低,且在TI法评价的60 s过程中,降酸前后山葡萄酒酸味强度均呈降低趋势。利用TDS法评价,随品尝时间的增加,降酸前山葡萄酒中优势酸感均为刺激性,其优势率呈降低趋势,其他酸感被遮蔽,口感缺乏协调性;降酸后山葡萄酒酸感中柔和性优势率先增加后降低,清爽性优势率先增加后降低,然后基本保持不变,刺激性优势率逐渐降低,粗糙性优势率先降低后上升再降低,寡淡性优势率逐渐增加。降酸后山葡萄酒更加协调、适口。因此,TDS结合TI法能够有效对降酸前后山葡萄酒酸味强度及不同酸感属性随时间的变化进行评价,对山葡萄酒降酸具有理论指导意义。
基金Under the auspices of National Social Science Foundation of China (No. 21BJY202)the 2019 Cultural and Tourism Research Project of Ministry of Culture and Tourism of the People’s Republic of China (No. 19DY13)Social Science Planning Project Research of Shandong Province (No. 19CQXJ13)。
文摘Accelerating the promotion of high-quality development of tourism(HQDT) is of great significance to the sustainable development of tourism. This paper defined the concept of HQDT, and then built an evaluation system for HQDT measurement to analyze the spatio-temporal evolution characteristics of China’s HQDT based on provincial panel data from 2010 to 2019, using Geodetector to explore the similarities and differences between driving factors of HQDT and tourism development scale(TDS). The results show that:1) Taking the development concepts of innovation, coordination, green, openness and sharing as the guidance, and considering the organic unity of quantity and quality, the evaluation index system of the HQDT consists of six dimensions of economic stability, innovation driving, coordination and linkage, green and sustainability, openness and cooperation, and sharing and harmony, which respectively represent the basis, momentum, means, orientation, direction and purpose of the HQDT;2) The level of China’s HQDT shows an upward trend, presenting the characteristics of eastern region > central region > western region > northeastern region in 2019. The regional differences in China’s HQDT show a downward trend, and the intra-regional differences have replaced the inter-regional differences as the main source of regional differences;3) China’s HQDT shows the characteristics of higher in the east and lower in the west along the Hu line, while the improvement speed of HQDT shows the characteristics of faster in the west and slower in the east, making the decline of east-west differentiation of China’s HQDT and the movement of the gravity center towards southwest;4) Both HQDT and TDS are obviously driven by tourism capital investment and regional consumption. In terms of differences, the HQDT is more driven by government guidance, innovation driving force, and opening up, while the main driving factors of TDS are more biased toward capital elements and hardware facilities, including informatization, tourism resource, traffic, and eco-environment.
