共查询到18条相似文献,搜索用时 140 毫秒
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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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川菜菜品的辣味物质分析与辣度分级 总被引:1,自引:0,他引:1
采用高效液相色谱法测定部分川菜菜品中辣味物质(辣椒素及二氢辣椒素)的含量,根据高效液相色谱分析结果结合感官评价进行辣味分级。根据辣度的强弱分为5级(特辣,辣椒素类物质含量≥0.291 8 g/kg)、4级(辣,辣椒素类物质含量0.092 4~0.291 8 g/kg)、3级(中辣,辣椒素类物质含量0.019 5~0.092 4 g/kg)、2级(微辣,辣椒素类物质含量0.001 95~0.019 5 g/kg)、1级(不辣,辣椒素类物质含量<0.001 95 g/kg)5 个等级。在123 个样品中,1级样品占39.84%,2级样品占18.70%,3级样品占26.83%,4级样品占12.20%,5级样品占2.44%。实验还分析了辣椒及其制品对样品辣味的影响,样品的辣味不仅与辣椒及其制品的种类和使用量有关,还与加工方式、原料大小、加工温度、调味料等密切相关。 相似文献
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采用高效液相色谱测定干辣椒样品中的辣椒碱和二氢辣椒碱含量,利用透反射模式采集干辣椒样品的近红外光谱,采用偏最小二乘法(PLS)建立干辣椒样品的辣度评价的校正模型,并对模型用于预测。结果表明,筛选出建模光谱波段为9000~4000cm-1;通过残余方差(RVV)分析,确定了最适主成分数为8;干辣椒的辣度PLS评价模型的定标集和验证集的相关系数(RC,RV)分别为0.9871、0.9104,定标集和验证集的标准差(SEC,SEP)分别为2445、3976。研究发现,近红外光谱法作为一种快速而准确的定量分析手段,在干辣椒及其制品的辣度评价方面有广阔的应用前景。 相似文献
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Onion pungency is commonly measured on absorbency of the wine pink color that results from adding NaOH to the heated mixture of dinitrophenylhydrazine (DNPH) and onion juice. However, significant variation exists among several modifications of the original Schwimmer and Weston (SW) method. We observed differences in pyruvic acid concentrations of 20%-30% between our automated method and a batch method with manual absorbency readings. To determine the source of the differences, we examined the heating time and waiting time of the sample-DNPH mixtures and found no differences. The differences were caused by differential color degradation between the pyruvic acid standards and onion juice samples. These differences could be minimized by reading the absorbency within 1 min of NaOH addition. Using this information, we devised the one-by-one method to control the reading time at 30 s. We compared 5 different analysis methods of 40 onion samples representing 4 onion colors. The automated, high-performance liquid chromatography, and SW methods had similar results, with only about a 5% difference. However, the batch method resulted in differences of approximately 24% as compared to the automated method. The one-by-one method produced very comparable results, within 5%, to the automated method. By modifying the procedure to ensure a uniform and fast reading time, we increased the consistency between the pungency analysis methods. Therefore, fast and uniform absorbency reading time is essential for an accurate measurement of pungency in undiluted onion juice. 相似文献
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针对辣椒辣度的斯科维尔指数(Scoville heat units,SHU)法存在对基质影响因素的忽略及检验结果缺乏统计学依据的问题,通过将单样品评价改为样品液与制备基质对照液的成对比较检验,以及增加评价小组人数或评价轮次改进实验设计等,建立了与辣味同为三叉神经感的花椒麻味感觉强度的间接测量方法--改良SHU法。应用新方法对花椒(Zanthoxylum bungeanum Maxim.)麻度进行测量与分级,并同时采用紫外分光光度计法对花椒中的酰胺含量进行了测定。结果表明:麻味感觉强度值与花椒酰胺的物理含量之间具有一定的一致性,但对某些品种而言,相近的或者较低的花椒酰胺含量表现出更强的麻感,较高的酰胺含量却能表现出较低的麻感。说明,花椒麻味感觉强度不仅与其所含的花椒酰胺总含量相关,也与花椒酰胺的构成及其结构相关。该方法的建立对花椒麻度相关研究以及应用麻度作为核心指标进行花椒及其制品质量评价与控制具有重要的理论和实践意义。 相似文献
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Decrease of Pungency in "Radish Kimchi" during Fermentation 总被引:1,自引:0,他引:1
Acidity in radish kimchi increased with fermentation time, resulting in a gradual decrease in pH. Decrease of pungency was accompanied by a decrease in 4-methylthio-3-butenyl isothiocyanate (MTB-NCS) in the homogenate. Optimum flavor occurred on the third day of fermentation when MTB-NCS concentration was 6.6 × 2 μmoles/100g. The decrease in MTB-NCS concentration was accompanied by the gradual loss of 4-methylthio-3-butenyl glucosinolate (MTB-glu-cosinolate), which occurred more rapidly than the decline in total glucosinolates. Ascorbic acid-dependent myrosinase activity declined gradually until the third day of fermentation, although ascorbic acid content remained above that required for maximal enzyme activity. 相似文献
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BACKGROUND: Pungency and perceived sweetness are important quality assurance parameters for onion producers; however, there is still a paucity of information describing the spatial changes within the bulb of some taste‐related compounds during storage. Accordingly, onion bulbs of cultivars (cvs.), SS1 (low pungency, low dry matter) and Renate (pungent, high dry matter) bulbs, were divided into 12 sections and both spatial and temporal variations of pyruvate and glucose were recorded during standard controlled atmosphere storage. RESULTS: Pyruvate within cv. SS1 bulbs reached 8.3 µmol g?1 fresh weight (FW) from pre‐storage levels of less than 3.4 µmol g?1 FW, whilst pyruvate changes in cv. Renate remained in the ‘pungent’ category, between 12 µmol g?1 FW and 15 µmol g?1 FW; thus having fewer implications for marketing and quality assurance. Glucose concentrations were significantly higher for both cvs. in the neck region as compared to basal tissue. Higher glucose levels were recorded in the core of the bulb than in outer scales of cv. Renate. The opposite was found for cv. SS1. There was an inverse correlation of ? 0.69 and ? 0.87 between glucose and pyruvate for cvs. SS1 and Renate, respectively. CONCLUSION: In order to measure overall bulb flavour, it is recommended that sampling procedures, particularly for routine pungency determination, be carried out on bulb quarters or wedges rather than equatorial sections. Copyright © 2009 Society of Chemical Industry 相似文献
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以建立一套快速批量的电子感官麻度评价方法为目的。以干花椒麻味提取液为研究对象,基于感官评价对照差别检验的方法和原理,对未知样品与参比样采取对比平行测定,以欧氏距离作为参比与样品间电子舌区分的差别度,探索建立花椒麻味物质含量电子舌预测模型。结果表明:差别度能很好地反应麻味物质不同质量浓度之间的差异,该差异可用线性数学模型表示。采用该模型对样品的预测值与实际值之间的相对标准偏差小于20%,满足感官评价对风味属性量化评价的要求。本研究实现了对花椒麻味物质定量预测的突破,同时也对利用电子感官进行半定量和定量测定研究提供了方法借鉴。 相似文献
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辣椒素类物质是一类带有香草基团和中长链脂肪酰胺结构的生物碱,其中辣椒素和二氢辣椒素辣度最高。部分辣椒素类物质可激活相关受体,引起痛觉与热觉神经信号的传导,使人感到辣味。斯科维尔指数法是评价辣度最常见的方法,但评价结果仅与辣味物质的含量有关,无法真正反映样品的辣度,而时间-强度法可获得多个与辣度相关的定量指标,具有更高的参考价值。除增加辣椒素类物质的含量外,使用水基分散系、提高体系温度、增感作用的产生甚至其他感觉刺激均可显著提升辣椒素类物质辣味感知强度,在感官评价中应当特别注意。综上,本文总结辣椒素类物质的结构、分布,辣味呈现机制、评价方法以及影响辣味感知的因素等方面,以期为食品辣味强度预测和辣味食品的开发提供参考。 相似文献
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Magnitude Estimation of Food Acceptance 总被引:2,自引:0,他引:2
A printed list of 50 various food items was evaluated to determine foods most favored by 236 enlisted Army personnel. Three groups, based on intergroup comparability, were formed to test several measurement procedures to determine which technique best evaluated overall food acceptance. Two variations of magnitude estimation procedures were compared to the standard nine-point category ratings. The category ratings and variations of magnitude estimation results were highly related. Benefits concerning the choice of method depend on the extent or magnitude of sensory information required. 相似文献