市售酸奶油感官与风味特征
首发时间:2017-02-04
摘要:目前尚未有我国消费者对酸奶油的感官评定研究。本文采用描述性感官评定分析方法,分析了来自6个国家的10种市售酸奶油感官特性,通过主成分分析和热图聚类分析研究市售酸奶油的风味特征,并通过偏最小二乘法分析风味感官属性与挥发性风味物质的相关性。实验结果表明,不同国家感官评定使用的描述词存在差异,我国感官评定员描述酸奶油的风味特征为酸味、甜味、蒸煮味、硫味、奶香味、腥味、刺激性味,臭味和果香味,滋味特征为酸味、甜味、蒸煮味、硫味、奶香味、奶油味、腥味、刺激味、涩味和苦味。不同酸奶油的风味存在一定的差异性,且产地并不是酸奶油风味独特性的主要原因。评定员对酸奶油的喜好度由酸味、硫味、奶香味、奶油味、刺激性味,臭味和果香味决定,偏好酸奶油的乙酸含量范围为101 μg/kg~190 μg/kg,2,3-丁二酮含量为12 μg/kg~23 μg/kg。
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Sensory and flavor characteristics of commercially available sour cream
Abstract:Currently there is no sensory evaluation of sour cream in China. Thus, descriptive sensory evaluation analysis was conducted on 10 commercially available sour cream samples from six countries to study the flavor characteristics. Principal component analysis and heat map cluster analysis were applied to investigate the correlation between sensory properties and volatile flavor compounds. The results showed that the flavor characteristics of sour cream were sour, sweet, cooking, sulfur, milky, cowy, stimulated and fruit flavor. The tastes was sour, sweet, cooked sulfur, milky, butter flavor, cowy, stimulated, astringency and bitter taste, different countries use different sensory evaluation descriptive words. Different sour cream flavor exist difference in flavor, and the origin is not the main reason for the varied flavor of sour cream. The sour cream preference was determined by the sour, sulfur, milky, butter, stimulant, rancid and fruit aroma, with the acetic acid content of 101 μg/kg-190 μg/kg , 2,3-butanedione content of 12 μg/kg-23 μg/kg preferred in sour cream.
Keywords: sour cream flavor characteristics sensory evaluation volatile flavor compounds
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No.4717985708461148****
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