广式月饼感官评分与TPA参数的相关性

针对目前我国月饼品质缺乏客观性评价标准的问题,通过分析测试条件对月饼TPA参数的影响,确定月饼TPA测试的最佳条件为,测试速度5 mm/s、压缩程度75%、停留时间0.5 s、触发力5 g、半圆形样品形状;采用感官评定中的质地多面剖析方法,制定蓉沙类广式月饼感官评分细则,包括最初值、咀嚼中和剩余质地3个阶段中的外形、色泽、硬度、脆性、弹性、粘性、舌对形状的感受、破碎速率、破碎情况、水分吸收和口腔感觉共11个量化指标;通过分析感官评分和TPA参数的相关性,发现月饼的硬度、凝聚性和回复性均与其感官评分呈显著负相关(P<0.05)。由此提出以硬度、凝聚性和回复性3个TPA参数来客观评价月饼品质。

Correlation between Sensory Evaluation and TPA Parameters of Guangdong-style Moon Cake

In allusion to the lack of objective standard evaluation on Guangdong-style mooncake currently,the effect of test condition on TPA parameters,the specific sensory evaluation rules of Guangdong-style moon cake,and the correlation between sensory evaluation and TPA parameters were investigated.The results indicate that the optimal test condition for moon cake is: the test speed is 5 mm/s,the target strain is 75%,the retention time is 0.5 s,the trigger force is 5 g and the sample shape is semicircle.Using the multi-side analysis of sensory evaluation,the detailed rules for the sensory evaluation are established.Eleven specific sensory evaluation rules for the texture of mooncake in the initial,during chewing and in the left are implemented,which include shape,colour,hardness,brittleness,elasticity,viscosity,tongue feeling of shape,broken rate,breakage,water absorption and mouth feeling.Hardness,cohesiveness and resilience of moon cake are significantly negatively correlated with their sensory scores(P<0.05).Therefore,the hardness,cohesiveness and resilience are applied to evaluate the quality of moon cake objectively.