阿克苏红富士苹果感官定量描述分析方法的构建
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摘要
目的从外观、质地、滋味、香气方面构建阿克苏红富士感官评价体系。方法根据定量描述分析方法,进行招募与筛选优选评价员、收集感官描述词、确定对应的参照物。结果获得7位优选评价员,获得15个评价参数,及适宜的参数评价程序与5点标度。结论为阿克苏红富士苹果特征的全面分析提供科学工具,为后续测定理化指标奠定基础。
Objective To construct the sensory evaluation system of Aksu red Fuji apple from the aspects of appearance, texture, taste and aroma. Methods According to the method of quantitative description analysis, the excellent evaluators were recruited and screened, the sensory description words were collected, and the corresponding reference materials were determined. Results A total of 7 optimal evaluators and 15 evaluation parameters were obtained, and the appropriate parameter evaluation procedure and 5-point scale were determined. Conclusion It provides a scientific tool for the comprehensive analysis of the characteristics of Aksu red Fuji apple, and lays a foundation for the subsequent determination of physical and chemical indexes.
Objective To construct the sensory evaluation system of Aksu red Fuji apple from the aspects of appearance, texture, taste and aroma. Methods According to the method of quantitative description analysis, the excellent evaluators were recruited and screened, the sensory description words were collected, and the corresponding reference materials were determined. Results A total of 7 optimal evaluators and 15 evaluation parameters were obtained, and the appropriate parameter evaluation procedure and 5-point scale were determined. Conclusion It provides a scientific tool for the comprehensive analysis of the characteristics of Aksu red Fuji apple, and lays a foundation for the subsequent determination of physical and chemical indexes.
引文
[1]赵镭,刘文.感官分析技术应用指南[M].北京:中国轻工业出版社,2011.Zhao L,Liu W.A practical guide for application sensory analysis techniques[M].Beijing:China Light Industry Press,2011.
[2]Echeverría G,Graell J,Lara I,et al.Panel consonance in the sensory evaluation of apple attributes:Influence of mealiness on sweetness perception[J].J Sens Stud,2008,23(5):656-670.
[3]Hampson CR,Quamme HA,Hall JW,et al.Sensory evaluation as a selection tool in apple breeding[J].Euphytica,2000,111(2):79-90.
[4]Boylston TD,Kupferman EM,Foss J,et al.Sensory quality of Gala apples as influenced by controlled and regular atmosphere storage[J].J Food Qual,1994,17(6):477-494.
[5]Harker FR,Kupferman EM,Marin AB,et al.Eating quality standards for apples based on consumer preferences[J].Postharv Biol Technl,2008,50(1):70-78.
[6]Stolzenbach S,Bredie WLP,Christensen RHB,et al.Impact of product information and repeated exposure on consumer liking,sensory perception and concept associations of local apple juice[J].Food Res Int,2013,52(1):91-98.
[7]牛丽影,吴建平,肖亚冬,等.江苏富士苹果的理化及感官特性分析[J].现代食品科技,2017,33(5):259-264.Liu LY,Wu JP,Xiao YD,et al.Analysis of physicochemical and sensory characteristics of fuji apple in Jiangsu province[J].Mod Food Sci Technol,2017,33(5):259-264.
[8]白沙沙.鲜食苹果品质评价研究[D].北京:中国农业科学院,2012.Bai SS.Study on quality evaluation of fresh apple[D].Beijing:Chinese Academy of Agricultural Sciences,2012.
[9]Karlsen AM,Aaby K,Sivertsen H,et al.Instrumental and sensory analysis of fresh Norwegian and imported apples[J].Food Qual Prefer,1999,10(4-5):305-314.
[10]Kühn BF,Thybo AK.Sensory quality of scab-resistant apple cultivars[J].Postharv Biol Technol,2001,23(1):41-50.
[11]GB/T 16291.1-2012感官分析选拔、培训与管理评价员一般导则[S].GB/T 16291.1-2012 Sensory analysis-General guidance for the selection and training of selected assessors[S].
[12]GB/T 12312-2012感官分析味觉灵敏度的测试方法[S].GB/T 12312-2012 Sensory analysis-Method of investigating sensitivity of taste[S].
[13]Bartolini S,Ducci E,Viti R.Quality traits and sensory evaluation by blind and visually impaired people of several local apple cultivars[Z].2015.
[14]GB/T 29604-2013感官分析建立感官特性参比样的一般导则[S].GB/T 29604-2013 Sensory analysis-General guidelines for the establishment of reference samples of sensory characteristics[S].
[15]GB 12313-90感官分析方法风味剖面检验[S].GB 12313-90 Sensory analysis method-Flavor profile test[S].
[16]Ting VJL,Romano A,Silcock P,et al.Apple flavor:Linking sensory perception to volatile release and textural properties[J].J Sens Stud,2015,30(3):195-210.
[2]Echeverría G,Graell J,Lara I,et al.Panel consonance in the sensory evaluation of apple attributes:Influence of mealiness on sweetness perception[J].J Sens Stud,2008,23(5):656-670.
[3]Hampson CR,Quamme HA,Hall JW,et al.Sensory evaluation as a selection tool in apple breeding[J].Euphytica,2000,111(2):79-90.
[4]Boylston TD,Kupferman EM,Foss J,et al.Sensory quality of Gala apples as influenced by controlled and regular atmosphere storage[J].J Food Qual,1994,17(6):477-494.
[5]Harker FR,Kupferman EM,Marin AB,et al.Eating quality standards for apples based on consumer preferences[J].Postharv Biol Technl,2008,50(1):70-78.
[6]Stolzenbach S,Bredie WLP,Christensen RHB,et al.Impact of product information and repeated exposure on consumer liking,sensory perception and concept associations of local apple juice[J].Food Res Int,2013,52(1):91-98.
[7]牛丽影,吴建平,肖亚冬,等.江苏富士苹果的理化及感官特性分析[J].现代食品科技,2017,33(5):259-264.Liu LY,Wu JP,Xiao YD,et al.Analysis of physicochemical and sensory characteristics of fuji apple in Jiangsu province[J].Mod Food Sci Technol,2017,33(5):259-264.
[8]白沙沙.鲜食苹果品质评价研究[D].北京:中国农业科学院,2012.Bai SS.Study on quality evaluation of fresh apple[D].Beijing:Chinese Academy of Agricultural Sciences,2012.
[9]Karlsen AM,Aaby K,Sivertsen H,et al.Instrumental and sensory analysis of fresh Norwegian and imported apples[J].Food Qual Prefer,1999,10(4-5):305-314.
[10]Kühn BF,Thybo AK.Sensory quality of scab-resistant apple cultivars[J].Postharv Biol Technol,2001,23(1):41-50.
[11]GB/T 16291.1-2012感官分析选拔、培训与管理评价员一般导则[S].GB/T 16291.1-2012 Sensory analysis-General guidance for the selection and training of selected assessors[S].
[12]GB/T 12312-2012感官分析味觉灵敏度的测试方法[S].GB/T 12312-2012 Sensory analysis-Method of investigating sensitivity of taste[S].
[13]Bartolini S,Ducci E,Viti R.Quality traits and sensory evaluation by blind and visually impaired people of several local apple cultivars[Z].2015.
[14]GB/T 29604-2013感官分析建立感官特性参比样的一般导则[S].GB/T 29604-2013 Sensory analysis-General guidelines for the establishment of reference samples of sensory characteristics[S].
[15]GB 12313-90感官分析方法风味剖面检验[S].GB 12313-90 Sensory analysis method-Flavor profile test[S].
[16]Ting VJL,Romano A,Silcock P,et al.Apple flavor:Linking sensory perception to volatile release and textural properties[J].J Sens Stud,2015,30(3):195-210.
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