扬州盐水鹅感官指标描述词的筛选研究  

The Screening on Evaluating Descriptor of Yangzhou Brine Geese Sensory Index

作　　者：陈正荣[1] 颜云荞[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《食品研究与开发》2014年第16期30-34,共5页Food Research and Development

摘　　要：以扬州盐水鹅为原料,参照GB/T16860-1997等国家标准,采用感官评价结合M值、主成分分析和相关性分析方法对扬州盐水鹅感官指标描述词进行筛选。结果表明,扬州盐水鹅感官评价指标主要包括外观、风味和质地3个方面,其中外观指标的描述词为形态饱满,色泽澄黄油亮;风味(包括气味)指标的描述词为香气扑鼻和鲜咸;质地指标的描述词为湿润多汁,烂而不散和韧而不老。The descriptor of Yangzhou brine geese sensory index was screened by M value method,principal component analysis and correlation analysis coupled with sensory evaluation by means of Yangzhou brine geese. It was concluded that the indicators of Yangzhou brine geese sensory index comprised appearance ,texture and flavor,and the appearance comprised form full,butter bright color;the flavor comprised nice-smelling,fresh and salted;the texture comprised wet juicy,rotten and do not come loose,tough and old.

关 键 词：扬州盐水鹅 感官指标 描述词 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]