热干面感官评价描述词的建立  

Establishment of Descriptive Words for Sensory Evaluation of Hot Dry Noodles

作　　者：曾习[1] 郑诚驰 ZENG Xi;ZHENG Chengchi(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10期102-107,共6页Modern Food

基　　金：2019年度湖北省教育厅科学研究计划指导性项目“热干面感官评价体系构建研究”(B2019251)。

摘　　要：为建立热干面的感官评价描述体系,由感官评价员针对热干面的色、香、味、形和质5个方面提出若干感官描述词,经去重复处理最终得到39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29个感官描述词,通过PCA法以及对主成分的删减,得到热干面的5个主成分,第1主成分:口腔识别感;第2主成分:嗅觉感受;第3主成分:视觉感受;第4主成分:牙齿咬合感;第5主成分:光反感受。通过相关系数计算得出软硬适口、酱香、面芯切面成熟度、筋道和面色泛灰5个描述词作为热干面的关键性描述词。In order to explore a sensory evaluation description system for Hot dry noodles, the sensory evaluators of the expert evaluation group proposed several sensory description words for the five aspects of color, fragrance, taste, shape and quality of Hot dry noodles. Finally, 39 descriptors were obtained. The sensory intensity scores of the descriptors were used to screen out 29 sensory descriptors by M value method. Then, the PCA method and the deletion of the principal components were used to obtain the five principal components of the Hot dry noodles, namely the first principal component: Oral recognition, second main component: olfactory sensation, third main component: visual sensation, fourth main component: tooth occlusion, fifth main component: light anti-feeling. The five descriptive words of soft palate, sauce, central whitish, tendon and gray were calculated as correlation descriptors.

关 键 词：感官评价 主成分 描述词 

分 类 号：TS971[轻工技术与工程]