凝固型酸奶仪器检测指标与感官指标间的相关性研究  

Study on Correlation between Instruments Determination and Sensory Evaluation of Solidified Yogurts

作　　者：郭奇慧[1] 雷守成[2] GUO Qi-hui;LEI Shou-cheng(Inner Mongolia Business&Trade Vocational College,Huhhot 010070;Huhhot Centre for Disease Control and Prevention,Huhhot 010070)

机构地区：[1]内蒙古商贸职业学院,呼和浩特010070 [2]呼和浩特市疾病预防控制中心,呼和浩特010070

出　　处：《中国奶牛》2020年第5期42-46,共5页China Dairy Cattle

基　　金：内蒙古自治区高等学校科学研究项目(NJZC17436)。

摘　　要：选取了5种市售凝固型酸奶,对其挥发性物质、非挥发性物质和质构进行全面测定,并同时进行感官评价。分析各检测指标与感官指标之间的相关关系,建立了检测指标与感官指标的逐步回归模型。结果显示,糖类物质中蔗糖和半乳糖与甜味的对应性最高;丙酮、3-庚酮与酸奶的果香味相关;2,3-丁二酮赋予酸奶奶香味和香草味;二甲基硫醚是酸奶蒸煮味与硫味的主要来源。胶感、吞咽力度、硬度和弹性与TPA模式中对应指标间存在极显著的相关性(P<0.01)。逐步回归分析显示,可以使用蔗糖、半乳糖、乳酸、2,3-丁二酮、二甲基硫醚、凝胶强度与硬度的测量值代替感官评价。Five commercial yogurts were selected to analyze their volatile compounds,non-volatile compounds and texture.Meanwhile,the sensory properties were assessed.The correlations between instrumental results and sensory evaluation scores were calculated.Then,stepwise regression model was built to find the relationships.The results from sensory evaluation and instrumental analysis showed sucrose and galactose mainly introduced the sweet taste.Acetone and 3-heptanone were related to the fruity taste.2,3-butanedione might contribute to the buttery and the vanilla of yogurt.Dimethyl sulfide was mainly identified as cooking and sulfur.The gumminess,swallowing,hardness and elasticity have an extensive correlation with TPA parameters(P<0.01).The stepwise regression model showed that the total score of sensory evaluation could be replaced by sucrose,galactose,lactic acid,2,3-butanedione,dimethyl sulfide,gel strength and hardness.

关 键 词：凝固型酸奶 感官评价 仪器检测 相关性 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]