预制老鸭汤风味轮的构建与应用
Construction and Application of Flavor Wheel of Prepared Old Duck Soup
奉宁昕 1赵绚花 2秦丹 3张志旭 4曾璐 1吴思榆 5胡亚平3
作者信息
- 1. 湖南农业大学食品科学技术学院,长沙 410128
- 2. 湖南农业大学园艺学院,长沙 410128
- 3. 湖南农业大学食品科学技术学院,长沙 410128;湖南省发酵食品工程技术研究中心,长沙 410128
- 4. 湖南农业大学园艺学院,长沙 410128;国家中医药管理局亚健康干预技术实验室,长沙 410128
- 5. 雨花区市场监督管理局,长沙 410019
- 折叠
摘要
目前预制老鸭汤产品风味主要依靠有经验的品评员根据地方特色进行设计,基本没有统一的感官评价标准.通过建立感官评价小组,对预制老鸭汤进行感官描述词的收集和验证,通过M值法和主成分分析法验证,确定了 36个具体描述词;通过0∶4评分法,确定相关指标的权重,建立预制老鸭汤风味轮;基于风味轮构建一套适用于普通消费者的定量描述分析(QDA)法,为预制老鸭汤感官评价体系的建立提供了重要的理论工具.
Abstract
At present,the flavor of prepared old duck soup products are mainly designed by experienced evaluator according to the local characteristics,and there are basically no unified sensory evaluation standards.By establishing sensory evaluation group,the sensory descriptive words for prepared old duck soup are collected and verified.There are 36 specific descriptive words identified through the verification of M value method and principal component analysis method.Using 0∶4 scoring method,the weights of relevant indexes are determined and a flavor wheel for prepared old duck soup is established.Based on the flavor wheel,a quantitative descriptive analysis(QDA)method suitable for ordinary consumers is constructed,which has provided an important theoretical tool for the construction of sensory evaluation system for prepared old duck soup.
关键词
老鸭汤/风味轮/主成分分析/定量描述分析法Key words
old duck soup/flavor wheel/principal component analysis/quantitative descriptive analysis method引用本文复制引用
基金项目
湖南省现代农业产业技术体系建设项目蔬菜采后处理与加工岗位专家项目(湘财农指[2022]67号)
出版年
2024
NETL
NSTL
维普
万方数据