红烧肉感官描述词汇的建立  

Establishment of sensory evaluation description for stewed pork with brown sauce

作　　者：刘登勇[1] 董丽[1] 谭阳[1] 李梦瑶[1] 

机构地区：[1]渤海大学食品科学与工程学院,辽宁省食品安全重点实验室,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013

出　　处：《食品与发酵工业》2015年第11期157-164,共8页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31571861);辽宁省高等学校杰出青年学者成长计划(LJQ2013119);“十二五”国家科技支撑计划项目(2012BAD28B00)

摘　　要：经过招募、筛选和培训,构建了由15人组成的感官评价小组。由评价员对6种不同品牌红烧肉的感官属性进行描述词的征集、删减、添加参照物及定义,最终确定48个描述词。对红烧肉的感官属性进行主成分分析,得到可有效区分样品间感官(颜色、气味、口感、余味)差异的描述词:酱色、红润、绯红、暗红色;酱香味、醇香、大料味、甜面酱味;咸味、F-入口即化、L-软烂、F-多汁、L-细腻;酱香味、酸味、咸味。由结果可知,红烧肉每一感官属性均需多个词汇进行描述,其感官特征复杂多变;红烧肉所呈现出的总体感官特征为:经典的红亮色调,入口即化的质感和醇厚柔和的酱香气味。The sensory panel of 15 people was built after recruiting, selecting and training. The panel＇ s evalua- tions of six different stewed pork with brown sauce were collected. After discussion, adding control and re-defined the terminology, forty-eights final descriptions were confirmed. With Principal Component Analysis, sensory evaluation description （color, odor, taste, aftertaste） of stewed pork with brown sauce were： caramel, ruddy, scarlet, kermesi- nus; sauce flavor, mellow, aniseed flavor, sweet bean sauce flavor; salty, just-melt-in-mouth, delicate, juicy, ten- der; sauce flavor, sour, salty. In summary, the sensory attribute of stewed pork with brown sauce was very complex and it could be defined as： bright red, just-meh-in-mouth and sauce flavor.

关 键 词：红烧肉 感官分析 感官描述词 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]