不同品牌花生油感官品质分析  

Sensory Evaluation on Six Brands of Peanut Oil

作　　者：吴琪[1] 王秀贞[1] 许曼琳[1] 秦斐斐[1] 任艳[1] 吴丽军 王志伟[1] 宋国生[1] 唐月异[1] 王传堂[1] WU Qi;WANG Xiu-zhen;XU Man-lin;QIN Fei-fei;REN Yan;WU Li-jun;WANG Zhi-wei;SONG Guo-sheng;TANG Yue-yi;WANG Chuan-tang(Shandong Peanut Research Institute,Qingdao 266100,China)

机构地区：[1]山东省花生研究所,山东青岛266100

出　　处：《花生学报》2021年第1期75-80,共6页Journal of Peanut Science

基　　金：山东省农业科学院青年基金(2015YQN13);山东省自然科学基金(ZR2015YL064);山东省农业科学院农业科技创新工程(CXGC2018E21);国家花生产业技术体系(CARS-13)。

摘　　要：本研究以六种不同品牌花生油及其加工产品炸薯条为研究对象,根据坚果香味、烧烤味、甜香味、苦味、异味、脆性、总体风味7项感官评价指标进行打分,打分标准为5分制。结果表明:不同品牌花生油之间风味存在显著差异,尤其是坚果香味和香甜味对花生油和炸薯条的总体风味有较大影响。苦味和异味会严重降低总体风味。烧烤味对花生油和炸薯条总体风味影响都是最小的。同一厂家普通花生油和高油酸花生油的所有指标都没有显著差异。胶东地区所生产的花生油更受欢迎。对花生油总体风味和炸薯条总体风味进行相关分析,相关系数r=0.471(p<0.01)。花生油的总体风味与炸薯条总体风味呈正相关。该评价方法将为花生油加工和油脂感官评价提供参考。In this study,six different brands of peanut oil and their processed products,fried chips,were used for sensory evaluation.Seven sensory evaluation indexes including nutty,barbecue flavor,aroma,bitter,off-flavor,crisp degree and overall preference were scored.The scoring standard was 5 points.The results showed that there were significant differences in the flavor of different brands of peanut oil,especially the nutty and aroma had greater impact on the overall preference in both peanut oil and fried chips.Bitter and off-flavor can seriously reduce the overall preference.Barbecue flavor had the least effect on peanut oil and fried chips.There was no significant difference in all indexes between common peanut oil and high oleic peanut oil produced by the same refinery.The peanut oil produced in Jiaodong district is preferred.The correlation coefficient r was 0.471(p<0.01).The overall flavor of peanut oil was positively correlated with that of fried chips.Because peanut's nutty flavor,aroma,bitter and off-flavor are composed of a variety of volatile substances,the smell of peanut oil can be tasted through the fried chips.Therefore,the overall flavor of peanut oil will directly affect the overall flavor of fried chips.The evaluation method will provide reference for peanut oil processing and sensory evaluation.

关 键 词：花生油 炸薯条 感官评价 普通花生油 高油酸花生油 胶东地区 

分 类 号：TS225.12[轻工技术与工程—粮食、油脂及植物蛋白工程] TS215[轻工技术与工程—食品科学与工程]