C系列南瓜物理性状、质构与感官品质分析

为南瓜选育品种的品质评价和选育新品种提供可靠的数据支撑,本文对15个C系列南瓜品种采用物理方法、质构分析法和感官品尝法分析其物理性状、生熟瓜肉组织质构、熟南瓜感官品质并做相关性分析。结果表明:15个C系列南瓜品种在单果质量、皮质量、囊衣质量和可食率方面均有显著差异;质构指标、物理指标和感官评价指标不同项目之间具有不同的相关性。生南瓜近皮层和近囊衣层的质构压缩值不同,硬度和瓜肉固形物含量之间呈正相关(r=0.711~0.806);熟南瓜质构各值虽因品种而异,但质构中硬度、断裂性、胶着性和咀嚼性呈正相关(r=0.780~0.946);感官品尝结果虽不同,但品质评价指标中脆度、粉质、甜度和综合评分之间呈正相关(r=0.673~0.859)。南瓜品种选育应根据物理特性、质构和口感品尝的关键指标建立客观、科学的评价方法。     

基于感官品质、质构特征及理化成分分析的中国南瓜果实感官综合评价预测模型

本实验以20 份不同类型中国南瓜种质资源的果实为研究对象,分别测定其感官品质指标、质构特征指标和理化成分指标,并进行差异性分析、相关性分析及逐步回归分析,以建立一套数据化、能够综合评价中国南瓜果实感官品质的方法,为探究感官品质关键因子和优良品质新品种选育提供理论依据。差异性分析结果表明,不同南瓜材料的感官品质指标、质构特征指标和理化成分含量均存在不同程度的差异。相关性分析结果表明,南瓜果实的柔软度、黏糯度、甜度越高,口感越微润,综合口感越好;此外,质构特征指标中弹性、内聚性越高,黏附性越低,南瓜果实的综合口感越好;理化成分中糖、果胶和总淀粉含量越高,含水量越低,综合口感越好。通过逐步回归分析建立了Y＝－1.547＋0.072×果糖含量＋0.052×可溶性果胶含量－0.053×直链淀粉含量－0.022×黏附性＋21.278×粗纤维含量（Y为综合口感预测得分）的感官综合评价预测模型,该模型预测口感效果较好,综上,以质构特征和理化成分含量作为客观评价指标可以较好地弥补感官分析主观性较强的劣势。     

南瓜粉添加量对鲜湿面品质特性影响

目的：研究南瓜粉添加量对南瓜鲜湿面品质特性的影响。方法：对不同南瓜粉添加量鲜湿面的色泽、蒸煮特性、质构特性及感官评价得分进行测定,结合相关性分析及主成分分析方法进行综合评价。结果：随着南瓜粉添加量的上升,鲜湿面亮度下降、色泽从亮黄色转变为橙黄色;5%南瓜粉鲜湿面断条率、损失率最低,最佳烹煮时间最短为202.36 s;南瓜粉添加量至20%时硬度均高于小麦鲜湿面,5%南瓜粉鲜湿面的回复性、内聚性、弹性及咀嚼性均为最高,随着南瓜粉添加量的增加均有下降趋势;感官评价得分均高于小麦鲜湿面,15%南瓜粉鲜湿面得分最高。相关性分析结果表明南瓜粉鲜湿面的各项特性均有较强的相关性;主成分分析结果表明添加5%南瓜粉鲜湿面综合得分最高。结论：适量添加南瓜粉能改善鲜湿面的品质特性,改良风味,且南瓜粉添加量5%时效果最佳。     

面包品质评价方法的探析

对不同面包粉制作的面包和同种面包粉制作的老化面包的感官评定指标和仪器测定指标进行相关性研究。研究表明,质构仪测试的硬度和弹性指标与感官评价的烤焙均匀度、组织结构、柔软度、综合评分密切相关。为利用质构仪测试的硬度和弹性指标量化面包感官评价的质构指标提供理论基础。     

熟化方法对迷你甘薯品质和质构特性的影响

为提高甘薯加工产品的质量,建立起感官评价与仪器分析之间的相关性模型,采用质地分析仪(质构仪),对7种经不同熟化方法处理的薯块进行感官评价和TPA测试,并对甘薯的质构指标与理化指标之间进行相关性和主成分分析,结果表明,熟化后的甘薯硬度与胶黏性、咀嚼性达到极显著正相关(r=0.991、r=0.991),最大黏附力与弹性达到极显著正相关(r=0.773),黏附性与胶黏性、咀嚼性达到显著负相关(r=-0.768、r=-0.785),胶黏性与咀嚼性达到极显著正相关(r=0.995)。感官硬度与质构硬度、胶黏性、咀嚼性达到了极显著正相关(r=0.946、r=0.931、r=0.939),感官黏度与质构硬度、胶黏性、咀嚼性达到了极显著负相关(r=-0.906、r=-0.895),感官甜度与质构硬度、咀嚼性达到了显著负相关(r=-0.775、r=-0.769)。由此可见,感官评价项目中硬度、黏性和甜度与仪器测得的指标相关性普遍较好,尤其是仪器指标中的硬度、胶黏性和咀嚼性,而感官纤维感、香味和整体口感与仪器指标的相关性较弱。感官评定指标以质构的仪器测定为变量得到的线性回归方程即预测方程中,可以对感官硬度、感官黏度、感官甜度进行预测,得到预测方程,且相关系数均大于0.77,决定系数R~2均大于0.600。经过显著性检验可以看出回归方程均具有统计学意义(P0.05)。因此可以用仪器测定熟化甘薯质构参数自变量来对感官评定的硬度、黏性、甜度因变量进行预测,从而达到用仪器测定来代替感官评定熟化甘薯质构的目的。     

紫米粉圆感官评价及质构特性的相关性分析

目的:开发一种新型的紫米粉圆并评价其品质。方法:探究m_紫米粉∶m_木薯淀粉对粉圆吸水率、蒸煮特性、质构特性及感官品质等指标的影响，采用pearson相关性分析法研究紫米粉圆质构特性与感官指标之间的相关性。结果:当m_紫米粉∶m_木薯淀粉为1∶8时，紫米粉圆吸水率为154.71%,蒸煮损失为16.45%,常温和冰饮条件下，感官评分分别为84.6,79.0分。对不同紫米粉添加量的粉圆进行主成分分析，得到2个主成分，累计方差贡献率为91.035%。以紫米粉圆的感官指标为因变量，质构指标为自变量，建立了紫米粉圆感官特性的5个预测模型，说明感官指标受质构指标中弹性、硬度、咀嚼性和黏结性的影响。结论:紫米粉圆的质构特性与感官指标之间存在一定的相关性。     

低脂冰淇淋质构与感官评价的相关性研究

分别利用南瓜、大豆、菊粉以及变性淀粉作为脂肪的替代品,制作脂肪替代度为60%的低脂冰淇淋。采用感官评价和质构仪器分析法分别对所制得的低脂冰淇淋品质进行分析,然后使用SPSS19.0对感官评价与仪器分析结果进行主成分分析和相关性分析。通过因子和主成分分析,感官评定得出2个主成分。通过相关性分析发现,感官评价与质构特性参数二者之间在程度不同的相关性(r=-0.187~-0.991,P0.05或P0.01)。由感官评价和质构特性参数二者之间的相关性可知,黏稠度和坚实度与TPA模式中的硬度、内聚性、胶黏性和弹性4个指标之间存在显著或极显著的相关性(r=-0.756~-0.991,P0.05或P0.01)。故选取主要感官指标为因变量,仪器分析指标为自变量,得到具有统计意义的感官指标平滑性和坚实度的回归模型,为低脂冰淇淋的研究提供可行的评价方法。     

甘薯粉汤圆质构特性和感官评价相关性分析

为对甘薯粉汤圆粉团的品质做较全面评价,以添加不同比例甘薯粉(0%、5%、10%、15%、20%、25%、30%)的汤圆粉团为研究对象,使用质构仪分析,并结合感官评价探讨二者相关性。结果表明添加不同比例甘薯粉后汤圆粉团的质构指标和感官指标具有差异性;对7种甘薯粉汤圆粉团进行主成分分析,共得到2个主成分(方差贡献率分别是64.562%和25.076%);甘薯粉汤圆粉团质构结果和感官评价有较高相关性,得到两者回归预测模型经检验具有显著性,可作为质构仪在甘薯粉汤圆品质评价上提供理论依据。     

脆肉鲩质构与感官评价的相关性研究

为了对脆肉鲩的特殊脆性进行较全面的评价,本文采用仪器的质构剖面法(TPA)和感官的质地剖面检验法对脆肉鲩和鲩鱼的质构特性进行分析。通过因子和主成分分析,TPA指标得出2个主成分,感官评定得出3个主成分。对TPA测定结果和感官评定进行相关性分析,结果表明TPA测定结果与感官评定结果之间存在显著的相关性(r=0.449～0.763,P≤0.01)。以TPA分析指标作为自变量,感官分析指标为因变量进行逐步回归分析,得到脆肉鲩的感官硬度、感官咀嚼性和感官多脂性的预测模型及鲩鱼感官硬度和感官弹性的预测模型。     

面包品质评价方法的探讨

对不同面包粉制作的面包和同种面包粉制作的老化面包的感官评定指标进行相关性研究。结果表明：质构仪测试的硬度和弹性指标与感官评价的烤焙均匀度、组织结构、柔软度、综合评分密切相关。为利用质构仪测试的硬度和弹性指标量化面包感官评价的质构指标提供理论基础。     

Objective and Subjective Assessment of Australian Sausages

From individual Free Choice Sensory Profiles taste panelists produced a consensus profile which described the texture of Australian sausages in terras of nine attributes. Principal components analysis showed the first three accounted for over 95% of sensory variation. The first component contained primarily mechanical attributes and accounted for 73.8%. The second related mostly to properties of particles and juiciness. Greasiness and skin contribution appeared in the third component. Correlations between mechanical measurements and sensory attributes were not significantly affected by sample testing temperature or sausage skin. A compression method was the best indicator of mechanical breakdown characteristics in the sensory profile.     

CORRELATION OF MECHANICAL PROPERTIES, COMPOSITION AND PERCEIVED TEXTURE OF BEEFBURGERS

Twenty-five brands of beefburgers were bought at retail in the United Kingdom, and their weights and dimensions, chemical composition, compressive strength and expressible fluid measured before and after grilling and compared with sensory evaluations. Compressive strength of grilled burgers measured with a punch and die, averaged 2.6 × 10⁴ Nm⁻² and varied from 1.1 to 4.6 × 10⁴Nm⁻² between brands. Beefburgers with a more rubbery, cohesive and coarser, tougher texture had higher compressive strength, higher total nitrogen, higher defatted meat content and more acceptable texture. The major variation in texture between brands was a combination of the sensory attributes rubberiness and tenderness of particles, and 70% of that principal component was accounted for by linear combination of three objective variables with measurements of strength predominant. The second principal sensory component, composed mainly of moistness and comminution attributes, was related to chemical assays and expressible fluid. These findings support the interpretation of the sensory profile as a primary component involving behaviour under stress and strain and a secondary involving perception of structure, composition and moistness.     

Chemical, physical and sensory attributes for the characterization of an Italian dry-cured sausage

This work was designed to characterize Felino salami, an Italian dry-cured sausage. For this purpose, a wide range of chemical, physical and sensory parameters were studied in 29 samples. Seven chemical and physical variables were selected by using principal components analysis: namely, pH, NaCl/moisture, moisture/protein, soluble N/protein, lactic acid, elasticity index and sample luminosity (L(?)). The first two principal components were significant according to double-cross validation and accounted for 79% of variance. The seven-variable chemometric model shows that variability in the first principal component is determined by variables expressing the acidity and the extent of lactic fermentation, while the second component is determined by variables expressing the degree of ripening and is related to the sensory scores maturation and hardness, and to salami age (p < 0.001). Sensory scores were evaluated by a multivariate method to verify the consonance among assessors as to the different attributes. The semi-trained panel was consonant and reliable for five of the nine sensory attributes evaluated. The predictive ability of the chemometric model for the sensory attributes was assessed with cross-validation.     

DEVELOPMENT OF A SENSORY TEXTURE PROFILE OF COOKED POTATOES BY MULTIVARIATE DATA ANALYSIS

A sensory texture profile of cooked potatoes ( Solanum tuberosum ) was developed through two training periods in 1995 and 1997. Training time necessary to obtain a reliable sensory panel in assessing texture attributes was studied by the use of univariate and multivariate data analysis. The panel was interviewed and introduced to the Texture Profile Method. A list of texture attributes, ranging from non oral terms to terms evaluated after the first bite and the following mastications, was developed resulting in 14 texture attributes, Analysis of variance (ANOVA), discriminant partial least squares regression (DPLSR) and principal component analysis (PCA) was used to reduce the texture profile to 8 reliable sensory attributes covering the geometrical (reflection, mealiness, graininess), mechanical (firmness, hardness, springiness chewiness) and moistness characteristics. These variables explained 89% and 86% of the total variance in 1995 and 1997, respectively. Relevant criteria for studying panel performance are discussed. Training for more than one day did not significantly improve panel performance. Geometrical attributes as well as moistness were found easier to evaluate than the mechanical attributes.     

芝麻酱感官词典的开发和建立

为建立芝麻酱的感官词典,依据GB/T 16861—1997《感官分析通过多元分析方法鉴定和选择用于建立感官剖面的描述词》产生芝麻酱的感官描述词,以几何平均值法分析删减描述词以制作芝麻酱感官风味轮,以相关性分析和主成分分析提炼关键性描述词,对关键性描述词添加定义、寻找参比样并进行强度赋值以形成芝麻酱关键性感官属性定量描述词汇表。结果显示,最终提炼20个关键性描述词(7个气味描述词,8个风味描述词,3个口感描述词,2个外观描述词)对芝麻酱感官特征进行定量描述分析。通过芝麻酱感官词典获得了不同芝麻酱的感官属性特征,且不同产地和焙炒条件芝麻酱的感官特征存在差异,这验证了芝麻酱感官词典的有效性。芝麻酱感官词典的开发为芝麻酱感官评价体系的建立提供了基础。     

Classification of Kashar Cheeses Based on Their Chemical,Color and Instrumental Textural Characteristics Using Principal Component and Hierarchical Cluster Analysis

Principal component analysis and hierarchical cluster analysis were applied to investigate physicochemical and instrumental textural properties of fresh kashar cheese. Four different principal components sufficiently explained the variability in the cheese samples. In addition, hierarchical cluster analysis was performed to group the kashar cheese samples regarding physicochemical and instrumental textural properties. Instrumental textural properties indicated greater variability than chemical composition of cheese samples. Principal component analysis revealed that color parameters were positively correlated with textural and chemical parameters. The results of this study revealed that other parameters rather than chemical composition would be effective on the instrumental textural properties. It was proved that principal component analysis was a very effective statistical tool to determine quality of cheese samples. According to the principal component analysis and hierarchical cluster analysis results, the attributes defining the kashar cheese samples were determined to be primarily the texture profile analysis parameters.     

岱瞿族大黄鱼质构特性与感官评价的相关性分析

目的 分析养殖大黄鱼质构特性与感官评价的相关性。方法 选择温州不同海域的养殖大黄鱼样品进行肥满度、蛋白质、脂肪、水分、胶原蛋白测定,并进行感官评定和质构剖面分析(textureprofileanalysis,TPA);对结果进行因子和主成分分析,以及相关性分析;再以TPA指标为自变量、感官评价指标为因变量进行逐步回归分析,建立感官预测模型。结果 温州不同海域养殖大黄鱼,在肥满度、脂肪含量、蛋白质含量、质构测定中弹性与咀嚼性指标均存在显著性差异,感官评价指标也存在显著性差异。通过主成分分析得到TPA指标和感官评价指标各1个主成分,累计方差贡献率分别为72.86%和89.97%。相关性结果表明,感官评价结果与TPA测定结果之间存在显著的相关性(r=-0.933～0.808,P<0.05),并建立了色泽、滋味、肉纤维和质地与咀嚼性的预测模型和气味与弹性的预测模型。结论 本研究确定了温州地区养殖大黄鱼品质评价定量指标;大黄鱼感官评价指标受TPA指标中的弹性、咀嚼性影响;本研究的温州大黄鱼感官评价预测模型为大黄鱼品质评价标准体系的科学建立提供了依据。