薯片的感官描述分析  

Sensory Descriptive Analysis of Potato Chips

作　　者：刘振华[1] 盛松 包建强[1] 

机构地区：[1]上海海洋大学食品学院,上海201306 [2]法国Sensina感官评定研究与咨询公司,上海200112

出　　处：《食品研究与开发》2013年第21期14-18,共5页Food Research and Development

基　　金：上海高校知识服务平台上海海洋大学水产动物遗传育种中心(ZF1206)

摘　　要：薯片是一种喜闻乐见的休闲类小食品,尤其得到青少年消费者的青睐。而产品的销售数量会受到感官特性的影响,比如薯片的脆度,硬度,薄厚等。在本次调研中,通过感官描述分析,首先筛选出9种不同味道薯片,并对18名在校生评定员进行培训,对每个感官描述词汇进行定义和标准样品的选择,得到一个28个感官描述词汇表,最后生成薯片的感官描述分析图。本文是感官分析在大专院校科研技术平台应用的一个典范,通过科学、系统的建立一个特定产品的感官评定小组(招募、筛选、培训和感官能力评估),产生感官描述词汇、定义和参照物评分原则,建立产品的感官属性图谱,从而达到感官属性定性定量的目的。Potato chips are a lovely and popular food, especially for younger consumers. The sensory characteristics usually influence of the sales in the market, such as, friability, hardness, thickness and so on. In this study, using sensory descriptive analysis method, with nine different taste potato chips, and 18 panelists students trained, descriptors definitions and criteria for the selection of samples for each sensory descriptor were defined, 28 the sensory description Glossary listed, and finally sensory descriptive analysis mappings were generated. This was a good application model in university for the sensory analysis technology, through the establishment of scientific and systematic sensory evaluation panel （recruitment, screening, training and sensory abilities control）, resulting in sensory descriptors, definitions and references, and then establishment of the sensory attributes mapping, in order to achieve the purpose of qualitative and quantitative sensory attributes.

关 键 词：感官评定 薯片 感官描述分析 描述词汇 评定员 图谱 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]