武汉豆丝感官评价描述词的建立  

Establishment of Sensory Assessment Descriptors for Wuhan Dousi

作　　者：郑诚驰 曾习[1] ZHENG Chengchi;ZENG Xi(College of Food Science and Technology,Wuhan Business University,Wuhan 430056,China)

机构地区：[1]武汉商学院食品科技学院,湖北武汉430056

出　　处：《现代食品》2021年第7期207-211,共5页Modern Food

基　　金：2019国家级大学生创新创业训练项目“武汉名小吃感官评价体系构建研究”(201911654003)。

摘　　要：豆丝是武汉八大名小吃之一,由糯米、黄豆、绿豆烹制而成。实验通过自由联想和讨论法,由感官评价员针对武汉豆丝的色、香、味、形、质5个方面提出若干感官描述词,经去重复处理最终得到47个描述词。对描述词进行感官强度评分,采用M值法初步筛选出25个感官描述词,然后通过PCA法得到累计方差贡献率达到60.338%的武汉豆丝的4个主成分,即眼识和身识感受、口腔触感、牙齿咬合感、嗅觉感受。通过相关系数计算得出质地较软、有黏性、柔和劲道、淡米香4个描述词作为武汉豆丝的关键性描述词。Dousi is one of the eight famous snacks in Wuhan.It is made of glutinous rice,soybeans and mung beans.Through the method of free association and discussion,sensory evaluators put forward a number of sensory descriptors from five aspects of color,aroma,taste,shape and quality of Wuhan Dousi,and 47 descriptors were obtained after de repetition.The sensory intensity of descriptors was scored,and 25 sensory descriptors were selected by M-value method.Then PCA method was used to get four principal components of Wuhan Dousi with a cumulative variance contribution rate of 60.338%,namely eye and body perception,oral touch,tooth occlusion and olfactory perception.Through the calculation of correlation coefficient,four descriptors of soft texture,viscous texture,soft and vigorous texture and light rice fragrance are obtained as the key descriptors of Wuhan Dousi.

关 键 词：武汉豆丝 感官描述词 M值 PCA 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]