Flash Profile法和定量描述分析法对市售酸奶和巴氏杀菌酸奶感官性质的分析  

Sensory attributes of commercial yogurts and pasteurized yogurts using Flash Profile and quantitative descriptive analysis

作　　者：姚月华 索化夷[1,2,3,4] 赵欣 王洪伟[1,2,3,4] YAO Yue-hua;SUO Hua-yi;ZHAO Xin;WANG Hong-wei(College of Food Science of Southwest University,Chongqing 400715,China;Chongqing Collaborative Innovation Center for Functional Food of Chongqing University of Education,Chongqing 400067,China;Chongqing Special Food Programme and Technology Research Center of Southwest University,Chongqing 400715,China;National Demonstration Center for Experimental Food Science and Technology Education of SouthwestUniversity,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆第二师范学院,重庆市功能性食品协同创新中心,重庆400067 [3]西南大学,重庆市特色食品工程技术研究中心,重庆400715 [4]西南大学,食品科学与工程国家级实验教学示范中心,重庆400715

出　　处：《食品与发酵工业》2018年第12期237-244,共8页Food and Fermentation Industries

基　　金：国家重点研发计划(2018YFD0502404);重庆市功能性食品协同创新中心建设项目(167001);中央高校基本业务费(XDJK2017C046).

摘　　要：分别利用Flash Profile(FP)法和定量描述分析(quantitative descriptive analysis,QDA)法对4种市售酸奶和4种巴氏杀菌酸奶进行了描述性分析。FP法中10名未经训练的评价员产生了17个描述词描述样品间感官差异,每位评价员分别选择2～13个描述词对所有样品进行强度排序。通过广义普鲁克分析(generalized procrustean analysis,GPA)和合成聚类分析(agglomerative hierarchical clustering,AHC)发现,巴氏杀菌酸奶和冷藏酸奶的感官性质存在差异,可以通过FP法加以区分。QDA法中,6名经过培训的感官评价员建立了25个感官描述词描述样品的感官特征,通过方差分析和主成分分析(principle component analysis,PCA)可以得到:酸、甜、果香、谷物味、奶香等5个香气特征,甜味、酸味、奶味、刺激等4个风味特征,分散性、黏附性、黏度等3个口感/质地特征,是能较好地区分酸奶样品间感官差异的主要特征。巴氏杀菌酸奶具有突出的果香(香气)、黄油味(香气)、甜(香气)、黏度,冷藏酸奶的分散性、蚀牙、酸味(风味)、酸(香气)、刺激(风味)等感官特征较显著。结果表明,FP法和QDA法均能区分冷藏酸奶和巴氏杀菌酸奶的感官性质差别,但依据不同。QDA法的结果具有准确、全面的优点,FP法具有简单、成本低、快速区分样品间感官性质差异的优点。The sensory attributes of four commercial yogurts and four pasteurized yogurts were studied by using Flash Profile( FP) and quantitative descriptive analysis( QDA). Using FP method,17 sensory attributes were developed by 10 untrained panelists. Two to 11 sensory attributes were selected by each panelist to evaluate the samples individually. Using generalized procrustean analysis( GPA) and agglomerative hierarchical clustering( AHC) analysis methods,the sensory properties of commercial yogurts was different from that of pasteurized yogurts and could be distinguished by FP method. In QDA method,25 sensory attributes were built with six trained panelists. Based on the lexicon,the sensory characteristics and the differences of the yogurts were evaluated by ANOVA and principle component analysis( PCA). The results showed that five aroma attributes including sweet,acidic,fruit,milk and grainy,four flavor attributes including sour,sweet,milk and stimulate,and three taste/texture indicators including dispersion,adhesion and viscosity,play important roles in the evaluation of yogurt samples. Pasteurized yogurts were found to have prominent fruit( armor),butter( armor),sweet( armor),and viscosity. Frozen yogurts in dispersion,tooth decay,sour( flavor),acid( armor) and stimulate( flavor) are significant. Although QDA method was more comprehensive and precise,FP method produced similar results to discriminate the sensory attributes of yogurts and pasteurized yogurts. FP method is proved to be an simply,rapid and low-cost technique.

关 键 词：FLASH Profile法 定量描述分析 酸奶 巴氏杀菌酸奶 感官性质 

分 类 号：O652[理学—分析化学] TS252.54[理学—化学]