基于感官评价与GC-MS的切达奶酪风味研究
首发时间:2016-03-10
摘要:测定本文对来自4个国家、不同成熟时间的市售切达奶酪进行描述性感官评定,利用GC-MS测定挥发性风味物质,通过主成分分析和聚类分析解析市售切达奶酪的风味特征和不同国家对切达奶酪风味感官评定的文化差异性,并采用偏最小二乘法探究挥发性风味物质与风味感官属性之间的关系。实验结果表明:切达奶酪的风味特征主要有奶香味、奶油味、硫味、酸味、鲜味、坚果味、肉汤味、成熟度、滋味强度等;不同国家感官评定体系中使用的描述词存在差异,与美国感官评价员使用的描述词相比,我国感官评价员使用的描述词缺少乳清味、水果味、牛膻味,增加了腐臭味、不洁味、刺激性、成熟度等风味描述词;不同国家感官评定组区分不同切达奶酪依据的风味属性存在差异性,我国感官评价员主要通过奶香味、奶油味、硫味、酸味、鲜味、成熟度、滋味强度来区分切达奶酪。
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Flavor characterization of cheddar cheese by sensory evaluation and GC-MS
Abstract:In this paper, cheddar cheeses exported from 4 countries with different ages were investigated by descriptive sensory evaluation and GC-MS, and that illustrated flavor and sensory characteristics of cheddar cheeses were further analyzed through principal component analysis and cluster analysis. The results showed that flavor characteristics of cheddar cheese is mainly milky, buttery, sulfur, acid, nutty, brothy, maturity, etc.. Descriptors that different countries sensory evaluation used varied, and compared to the descriptors of American sensory panels, our descriptors lacked of whey, fruity, and cowy, with the addition of rancid, unclean, stimulated and maturity. Sensory panels from different countries differentiate cheddar cheese differently, and in our sensory panels cheddar cheese was contrasted based on the flavor attributes such as milky, buttery, sulfur, acid, maturity, flavor intensity.
Keywords: cheddar cheese flavor characteristics descriptive sensory analysis volatile flavor compounds
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No.4679835708461145****
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