基于仪器测定的油炸马铃薯条感官特征分析  

Analysis of Sensory Characteristics of Fried Potato Chips Based on Instrument Measurement

作　　者：王聪 彭毅秦[1] 乔明锋 刘阳[1] 范文教[1] 陈云川[1] WANG Cong;PENG Yi-qin;QIAO Ming-feng;LIU Yang;FAN Wen-jiao;CHEN Yun-chuan(Sichuan Tourism University,Chengdu 610100,China;School of Food and Biological Engineering,Chengdu University,Chengdu 610106,China)

机构地区：[1]四川旅游学院,成都610100 [2]成都大学食品与生物工程学院,成都610106

出　　处：《中国调味品》2022年第4期178-183,共6页China Condiment

基　　金：四川省教育厅自然科学基金项目(18CZ0037,18ZB0440);四川旅游学院科研创新团队项目(18SCTUTD05)。

摘　　要：为研究不同品种马铃薯条油炸后的感官特性,筛选出综合品质较好的油炸马铃薯品种,以12个马铃薯品种为研究对象,将色差、质构特性、电子鼻、电子舌和人工感官评价相结合,利用模糊数学评价法和主成分分析(PCA)法分析不同种类马铃薯条油炸后的感官特征。结果表明,青薯9号的感官得分最高;色泽方面,希森6号与青薯9号偏红、黄色;质构特征方面,青薯9号的口感最佳;电子鼻和电子舌分析表明各品种马铃薯在油炸后香气和滋味差异较小;主成分综合得分最终表明青薯9号更适合油炸马铃薯条的制作。In order to explore the sensory characteristics of fried potato chips with different varieties of potatoes and screen out a kind of fried potato with better comprehensive quality,the sensory characteristics of 12 kinds of potatoes are analyzed by fuzzy mathematical evaluation method and principal component analysis(PCA)combining color difference,texture properties,electronic nose,electronic tongue with artificial sensory evaluation.The results show that Qingshu No.9 has the highest sensory score,Xisen No.6 and Qingshu No.9 are red and yellow,and Qingshu No.9 has the best taste;electronic nose and electronic tongue analysis results show that there's little difference in aroma and taste among potato varieties after frying;the comprehensive score of principal component finally indicates that Qingshu No.9 is more suitable for the production of fried potato chips.

关 键 词：油炸马铃薯条 仪器测定 感官特征 分析 

分 类 号：TS207.3[轻工技术与工程—食品科学]