基于主成分分析结合智能感官评价法优化蒜姜复合调味汁配方研究  

Optimization of Formula of Garlic and Ginger Compound Sauce Based on Principal Component Analysis and Intelligent Sensory Evaluation Method

作　　者：黄娟 贡湘磊 HUANG Juan;GONG Xiang-lei(Culinary Science and Technology Department,Jiangsu College of Tourism,Yangzhou 225000,China)

机构地区：[1]江苏旅游职业学院烹饪科技学院,江苏扬州225000

出　　处：《中国调味品》2024年第5期120-123,155,共5页China Condiment

基　　金：扬州市社科研究重点课题(扬社联[2021]16号)。

摘　　要：为优化蒜姜复合调味汁配方,利用智能感官评价法,选择感官分析、色差分析、电子舌和电子鼻评判蒜姜复合调味汁的品质,基于主成分分析法筛选出决定蒜姜复合调味汁品质的前两个因素;再以这两个因素作为比较系数,在固定生抽酱油体积比5%、料酒体积比5%的条件下,调整蒜、姜比例,以蒜姜的质量比为1∶1、1∶2、2∶1制作蒜姜复合调味汁,优化蒜姜复合调味汁配方。研究结果表明,电子舌响应值和色差值的累计方差贡献率为99.65%,可用于对蒜姜复合调味汁品质的综合评价。在蒜姜的质量比为1∶2、生抽酱油体积比为5%和料酒体积比为5%的条件下,蒜姜复合调味汁的品质综合评分较高,此款复合调味汁适宜作为腌制复合调料汁使用,适用于肉类和水产品的烹调。To optimize the formula of garlic and ginger compound sauce,intelligent sensory evaluation method is used,and sensory analysis,color difference analysis,electronic tongue and electronic nose are selected to evaluate the quality of garlic and ginger compound sauce.Based on principal component analysis method,the first two factors that determine the quality of garlic and ginger compound sauce are screened.With these two factors as the comparison coefficients,under the conditions of the volume ratio of light soy sauce of 5%and the volume ratio of cooking wine of 5%,the garlic-ginger ratio is adjusted to produce garlic and ginger compound sauce:the mass ratio of garlic to ginger is 1∶1,1∶2,2∶1,and the formula of garlic and ginger compound sauce is optimized.The research results indicate that the cumulative variance contribution rate of electronic tongue response value and color difference value is 99.65%,which can be used for comprehensive evaluation of the quality of garlic and ginger compound sauce.Under the conditions of the mass ratio of garlic to ginger of 1∶2,light soy sauce volume ratio of 5%,and cooking wine volume ratio of 5%,the comprehensive score of the quality of garlic and ginger compound sauce is high.This compound sauce is suitable for using as a pickling compound sauce and is suitable for cooking meat and aquatic products.

关 键 词：主成分分析 智能感官评价 蒜姜复合调味汁 

分 类 号：TS201.1[轻工技术与工程—食品科学]