共查询到20条相似文献,搜索用时 78 毫秒
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辣椒是深受人们喜爱的调味品和蔬菜,个人喜好程度与其饮食习惯密切相关,文章以蒜茸辣酱为例,探讨了对辣酱感官质量的评价方法。 相似文献
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以新鲜辣椒为原料,通过单因素试验可知辣椒制品中食盐、白糖、食用油、总酸含量是对感观辣度有减弱作用的影响因素,采用四元二次正交旋转组合设计研究这4个因素对剁辣椒制品感观辣度的影响,并获得了其减弱程度的线性关系:单因素含量越高,对感观辣度的减弱作用越大,并且有交互影响.据此,以斯科维尔(Scoville)指数为基础,根据传统辣度概念“不辣、微辣、轻辣、中辣、很辣、猛辣”相对应的“0度(表示为0°M)、1度(表示为1°M)、2度(表示为2°M)、3度(表示为3°M)、4度(表示为4°M)、5度(表示为5°M)”模糊辣度分级来表示辣椒制品的感观辣度,获得0~5°M的模糊辣度指数的计算公式,从而排除了感观辣度确定时人为因素的影响和消除了以辣椒素计算辣椒制品辣度的片面性. 相似文献
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Orellana-Escobedo L Ornelas-Paz JJ Olivas GI Guerrero-Beltran JA Jimenez-Castro J Sepulveda DR 《Journal of food science》2012,77(3):S135-S139
Absolute threshold and just noticeable difference (JND) were determined for the perception of pungency using chili pepper in aqueous solutions. Absolute threshold and JND were determined using 2 alternative forced-choice sensory tests tests. High-performance liquid chromatography technique was used to determine capsaicinoids concentration in samples used for sensory analysis. Sensory absolute threshold was 0.050 mg capsaicinoids/kg sample. Five JND values were determined using 5 reference solutions with different capsaicinoids concentration. JND values changed proportionally as capsaicinoids concentration of the reference sample solutions changed. Weber fraction remained stable for the first 4 reference capsaicinoid solutions (0.05, 0.11, 0.13, and 0.17 mg/kg) but changed when the most concentrated reference capsaicinoids solution was used (0.23 mg/kg). Quantification limit for instrumental analysis was 1.512 mg/kg capsaicinoids. Sensory methods employed in this study proved to be more sensitive than instrumental methods. Practical Application: A better understanding of the process involved in the sensory perception of pungency is currently required because "hot" foods are becoming more popular in western cuisine. Absolute thresholds and differential thresholds are useful tools in the formulation and development of new food products. These parameters may help in defining how much chili pepper is required in a formulated product to ensure a perceptible level of pungency, as well as in deciding how much more chili pepper is required in a product to produce a perceptible increase in its pungency. 相似文献
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模糊数学综合评价法能通过模糊数学的隶属度和隶属函数理论,将影响感官质量的多因素间关系进行数学抽象化并建立理想化评价模式,其最大优点是可以实现相对复杂且不够确定因素影响的数学化,但也存在计算复杂,权重域矢量确定有很强主观性以及当评价指标隶属度权系数偏小时易出现评价模糊,分辨率变差,甚至评判失效等不足。该文论述了模糊评价基本原理、构建步骤及其应用等,并指出了模糊数学在感官评价中的优势与不足,同时对模糊数学评价法的应用进行了展望,如适当降低感官评定论域、适当增加感官评判员数量和将模糊评价法与其他非线性处理优化方法联用等。 相似文献
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Flash Profile(FP)法是一种快速描述食品感官性质的方法,具有操作简便,周期短的特点。该实验对10种市售豆豉的感官特征采用FP法进行分析,由9名未经培训的感官评价员从10种样品中产生了颜色、黏附性、光泽、饱满度等19个能描述豆豉感官差异的描述词。对每个评价员对自己选择的感官描述词的强度排序结果进行广义普鲁克分析(GPA)及层次聚类分析(AHC)。结果表明,未经培训的感官评价员能够区分窖藏一年的豆豉与其他豆豉之间的感官差异,也能区分不同产地豆豉之间的感官差异。FP法能快速有效区分豆豉样品之间的感官差异。 相似文献
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Jean A McEwan 《Food quality and preference》1989,1(4-5):179-181
A selection of the statistical software available to the sensory scientist is reviewed. Specialist software specifically designed for sensory analysis, as well as more general and established packages, are considered. 相似文献
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目前,葡萄酒质量的鉴别主要靠感官分析和理化指标分析的方法来确定。本文主要介绍了葡萄酒感官评价的定义及其在葡萄酒加工工艺、成分分析和评价结果统计分析等方面的研究进展。 相似文献
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配偶试验法在火腿肠感官评定中的应用 总被引:1,自引:0,他引:1
应用配偶试验法对火腿肠进行了感官评定,结果表明,火腿肠之间有显著差异,配偶试验法能评价出火腿肠之间的差异,适合于火腿肠的感官差异分析评价。 相似文献
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Gordon E Anthon Diane M Barrett 《Journal of the science of food and agriculture》2003,83(12):1210-1213
Modifications to the commonly used Schwimmer and Weston procedure for determining pyruvic acid in onions are proposed. These modifications involve changes in the concentrations and volumes of the reagents and the use of 515 rather than 420 nm as the wavelength for measurements. These changes improve both the linearity and the sensitivity of the assay and eliminate interference from coloured material found in yellow onions. With these changes, more reliable determinations of pyruvic acid and thus of onion pungency should be possible. Copyright © 2003 Society of Chemical Industry 相似文献
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百分制总分法是传统食品企业常用的感官质量评价方法,然而由于评定人员对质量品质与分项分值的对应难以把握,存在总分结果与整体质量判断偏差的问题。本研究参考黄桃罐头行业评分标准,通过百分制总分法与模糊数学评判方法对黄桃罐头质量评价结果比较分析,产品的总体可接受性和模糊综合得分之间的相关性(R2=0.9238),优于传统总分法的相关性(R2=0.8077)。结果表明模糊综合评判方法综合考虑了各分项品质在内的权重差异,更加贴近评价人员的整体质量判断感受,符合现代感官品评的心理学理论,可作为客观的反映产品的品质感官分析方法。 相似文献