南瓜的感官品质、质构及生化分析  

Sensory Quality,Texture and Chemical Composition Analysis of Pumpkin

作　　者：尹玲[1] 王长林[1] 王迎杰[1] 向成钢 陈花[1] 

机构地区：[1]中国农业科学院蔬菜花卉研究所,北京100081

出　　处：《食品科学》2013年第5期26-30,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2012BAD02B03);中国农业科学院作物科学研究所中央级公益性科研院所基本科研业务费专项(2060302-2-12);农业部园艺作物生物学与种质创制重点实验室资助项目

摘　　要：在对127份南瓜材料进行感官鉴定的基础上,选取10份口感明显不同的南瓜材料为研究对象,分别测定其质构指标及生化指标,并分析感官属性和质构指标以及感官属性和生化指标的相关性。结果表明:南瓜的感官属性可以分为3个主成分,第1主成分为粉质、干湿情况和甜度,第2主成分为面度和纤维度,第3主成分为硬度和脆性;南瓜的质构指标也分为3个主成分,第1主成分为硬度、回复性和剪切力,第2主成分为内聚性,第3主成分为黏附性和弹性。感官属性与质构指标及理化指标不同项目之间具有不同的相关性。南瓜感官评价的关键指标为粉质,干湿情况和甜度。Ten samples with apparent differences in taste were selected from 127 pumpkin samples through sensory evaluation for the determination of texture parameters and biochemical indicators and the analysis of correlation of sensory attributes with texture parameters or biochemical indicators.Sensory attributes of pumpkin were assigned into three principal components：the first principal component including farinograph properties,moistness and sweetness,the second principal component including flouryness and fiber content,and the third principal component including harness and fragility,and texture parameters were also assigned into three principal components：the first principal component including hardness,resilience and shear force,the second principal component including cohesiveness,and the third principal component including adhesiveness and springiness.Sensory attributes of pumpkin revealed different correlations with texture parameters and biochemical indicators.The key sensory attributes of pumpkin were farinograph properties,moistness and sweetness.

关 键 词：南瓜 感官评定 质构分析 生化研究 主成分分析 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]