凉感强度参比标度的建立及其时间-强度动态变化  

Establishment of Reference Scale for and Dynamic Temporal Change of Cooling Intensity

作　　者：张璐璐[1] 汪厚银[1] 史波林[1] 支瑞聪[1] 解楠[1] 赵镭[1] 陈修红[1] 

机构地区：[1]中国标准化研究院食品与农业标准化研究所,北京102200

出　　处：《食品科学》2016年第3期38-42,共5页Food Science

基　　金：中央基本科研业务费支持项目(562014Y-3348)

摘　　要：采用15 cm线性标度法在确定了凉感强度描述语并通过凉感评价小组对系列质量浓度的L-薄荷醇参比样进行标度的基础上,建立了符合费希纳定律的凉感强度参比标度,即:L-薄荷醇质量浓度为:4.00、7.60、12.00、15.00、20.00 g/L,对应凉感标记值为:2.50 cm(微凉)、5.00 cm(有点凉)、7.50 cm(中凉)、11.00 cm(很凉)及13.00 cm(特凉)。同时,还利用时间-强度法对强度参比标度的动态变化进行了研究,通过相关性分析发现时间-强度参数(Imax为最大强度/cm、Ttot为凉感持续时间/min、AUC为曲线下面积)与强度参比系质量浓度间成正相关关系;通过分析凉感整体强度值(Ioverall,cm)与时间-强度参数的相关性发现,Ioverall与Ttot及AUC的相关系数均在0.90以上,其中与Imax的相关系数高达0.99,表明在凉感强度标度时,Imax对整体强度标度值的影响最大。Based on the cooling descriptors established by a special sensory panel and the analysis of scaling results for reference samples with different cooling intensities, the linear scale method was adopt to establish a 15-cm labeled line scale consistent with Fechner＇s law. The concentrations of reference samples were 4.00, 7.60, 12.00, 15.00 and 20.00 g/L menthol aqueous solutions and the labeled values in the 15-cm line scale were 2.50 cm（slight cooling）, 5.00 cm（a bit cooling）, 7.50 cm（moderate cooling）, 11.00 cm（strong cooling） and 13.00 cm（extreme cooling）, respectively. Moreover, the time intensity method was also used to explore the dynamic sensory change of reference samples. The maximum intensity（Imax）, duration time（Ttot） and the area under the time-intensity curve（AUC） were obtained though statistical analysis of the timeintensity curve established based on sensory panel data. The results showed that the relationship between these time-intensity curve parameters and the concentrations of reference samples was positively correlated. Meanwhile, the effect of dynamic sensory change on the overall intensity（Ioverall） was also studied and it was confi rmed that Imax played the most important role in scaling the overall intensity of reference samples. This paper not only has presented a powerful method for quantitative sensory evaluation of cooling intensity, but also has provided a creative idea for multi-dimension sensory evaluation of cooling and other trigeminal sensations.

关 键 词：凉感 强度参比 标度 时间-强度 动态变化 

分 类 号：TS207.7[轻工技术与工程—食品科学]