基于不同类型快速描述分析方法的豆豉感官评价--以Napping-UFP法、FCP法和PSP法为例  

Sensory evaluation of Douchi based on different types of rapid descriptive sensory methods:A case of Napping-UFP,FCP,and PSP

作　　者：谭仟 陈雪 刘钰颖 王洪伟[1,2] 索化夷 TAN Qian;CHEN Xue;LIU Yuying;WANG Hongwei;SUO Huayi(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]川渝共建特色食品重庆市重点实验室,重庆400715

出　　处：《食品与发酵工业》2023年第21期250-255,共6页Food and Fermentation Industries

基　　金：重庆市科技特派员团队项目(cstc2021jscx-tpyzxX0009)。

摘　　要：为了比较不同类型快速描述分析方法的感官评价效果,该研究分别采用Napping法结合超自选特性排序剖面(Napping-ultra-flash profiling,Napping-UFP)法、自由选择剖面(free choice profiling,FCP)法以及极化感官定位(polarized sensory positioning,PSP)法对不同产地的豆豉样品进行快速描述分析。结果表明,相同样品在载荷图上的位置均接近,方法准确性较高。3种方法的样品载荷图分布均相似,对不同产地的豆豉具有良好的区分度。同时,调整后的RV系数(adjusted RV coefficient,ARV)均高于0.750,进一步说明3种方法间的相关性较高;PSP法与FCP法的相关性最高,但PSP法缺少感官描述词。Napping-UFP和FCP法均可以提供产品的感官特征。综上可见,以Napping-UFP法、FCP法和PSP法为代表的快速描述分析方法均可快速实现样品区分,能有效、较准确获得各产品间感官特征差异,在食品感官评价领域具有广泛的应用前景。To compare the effects of different types of rapid descriptive analysis methods for sensory evaluation,Napping combined with ultra-flash profiling(Napping-UFP),free choice profiling(FCP),and polarized sensory positioning(PSP)were performed on Douchi samples from different origins.The results showed that the same samples were located close to each other on the sample loading diagrams,revealing the high accuracy of the methods.The distributions of sample plots of the three methods were similar,and Douchi from different origins could be distinguished by three methods.Meanwhile,the adjusted RV coefficient(ARV)were all above 0.750,further indicating the three methods were relatively well correlated.The best agreement was obtained between PSP and FCP,but PSP could not provide descriptors.The Napping-UFP and FCP methods could provide sensory characteristics of the products.In summary,the rapid descriptive analysis methods represented by Napping-UFP,FCP and PSP can quickly distinguish samples,as well as obtain the differences of sensory characteristics among products effectively and accurately,which have broad application prospects in the field of food sensory evaluation.

关 键 词：豆豉 感官特征 Napping-UFP法 自由选择剖面法 极化感官定位法 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]