| 基于雷达图与紫外-可见分光光度法建立鱼汤挥发性风味评价方法及其应用 |
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| 引用本文： | 李金林,王维亚,李 鑫,万 亮,黄 丽,曾 凯,涂宗财.基于雷达图与紫外-可见分光光度法建立鱼汤挥发性风味评价方法及其应用[J].食品安全质量检测技术,2019,10(8):2103-2110. |
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| 作者姓名： | 李金林 王维亚 李 鑫 万 亮 黄 丽 曾 凯 涂宗财 |
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| 作者单位： | 江西师范大学功能有机小分子教育部重点实验室;南昌市食品药品检验所南昌市食品安全检测与控制重点实验室 |
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| 基金项目： | 国家自然科学基金项目(31760445)、国家现代农业产业技术体系专项(CARS-45)、江西省优势科技创新团队计划项目(20171BCB24004) |
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| 摘 要： | 目的建立感官评价与浓度评价相结合的鱼汤挥发性风味综合评价斱法,幵应用于鱼汤配料配斱研究。方法应用感官评分表、雷达图及紫外-可见分光光度法(ultraviolet-visible spectrophotometry, UV-Vis)等可视化手段将感官评价与浓度评价结合建立鱼汤挥发性风味评价斱法,其中感官评价从鱼腥味、油脂香、豆腥味、生姜味、大蒜味、清香、综合7个感官剖面开展幵应用雷达图分析,浓度评价以风味萃取物的UV-Vis吸收值考察。结果基于所建立的评价斱法,鱼肉250 g,大豆油、生姜、大蒜添加量为鱼肉重的9%、1.2%、3.5%时,所制作的鱼汤风味最佳。结论本研究建立的斱法直观、快捷、简单,可操作性强,兊服了单一感官或浓度评价的不足,可拓展应用于新产品开发或新工艺的研究。
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| 关 键 词： | 风味评价 鱼汤 雷达图 UV-Vis 感官评价 浓度评价 |
| 收稿时间： | 2019/2/14 0:00:00 |
| 修稿时间： | 2019/3/10 0:00:00 |
Establishment and application of sensory evaluation method for volatile flavor of fish soup based on radar map and ultraviolet-visible spectrophotometry |
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| LI Jin-Lin,WANG Wei-Y,LI Xin,WAN Liang,HUANG Li,ZENG Kai and TU Zong-Cai.Establishment and application of sensory evaluation method for volatile flavor of fish soup based on radar map and ultraviolet-visible spectrophotometry[J].Food Safety and Quality Detection Technology,2019,10(8):2103-2110. |
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| Authors: | LI Jin-Lin WANG Wei-Y LI Xin WAN Liang HUANG Li ZENG Kai and TU Zong-Cai |
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| Affiliation: | Key Laboratory of Functional Small Organic Molecule, Ministry of Education and College of Life Science, Jiangxi Normal University; Nanchang Key Laboratory of Food Safety Detection and Controlling, Nanchang Institute for Food and Drug Control,Nanchang Key Laboratory of Food Safety Detection and Controlling, Nanchang Institute for Food and Drug Control,Key Laboratory of Functional Small Organic Molecule,Ministry of Education and College of Life Science,Jiangxi Normal University,Nanchang,Nanchang Key Laboratory of Food Safty Detection and Controling,Nanchang Institute for Food and Drug Control,Nanchang,Nanchang Key Laboratory of Food Safty Detection and Controling,Nanchang Institute for Food and Drug Control,Nanchang,Nanchang Key Laboratory of Food Safty Detection and Controling,Nanchang Institute for Food and Drug Control,Nanchang and Key Laboratory of Functional Small Organic Molecule,Ministry of Education and College of Life Science,Jiangxi Normal University,Nanchang |
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| Abstract: | |
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| Keywords: | volatile flavor evluation fish soup radar map UV-Vis sensory evaluation concentration analysis |
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