香菇鲜味低钠盐的配方研究及其智能感官分析

目的 优化香菇鲜味低钠盐产品配方,并对其进行智能感官分析.方法 以感官评分为评价指标,通过单因素试验和正交试验对香菇鲜味低钠盐的产品配方进行研究,并应用电子鼻与电子舌对最佳配方的气味和滋味特点与普通精制盐、普通低钠盐进行对比分析.结果 香菇鲜味低钠盐最佳配方为:香菇提取物添加量为0.8‰、白砂糖添加量为1.0‰、L-苹...

Study on the formula of Lentinus edodes flavor low sodium salt and its intelligent sensory analysis

Objective To optimize the formula of Lentinus edodes flavor low sodium salt product and analyse its quality by intelligent sensory method. Methods Taking the sensory score as the evaluation index, the product formula of Lentinus edodes flavor low sodium salt was studied by single factor test and orthogonal test, and the odor and taste characteristics of the best formula were compared with ordinary refined salt and low sodium salt by using electronic nose and electronic tongue. Results The optimum formula of Lentinus edodes flavor low sodium salt was as follows: The amount of Lentinus edodes extract was 0.8‰, the amount of white granulated sugar was 1.0‰, the amount of L-malic acid was 0.5‰, and the amount of disodium 5’-flavoring nucleotide was 0.4‰;the sensory score was 96.2;it was rich in sulfur-containing organic compounds and aromatic compounds. The bitterness, astringency,bitter aftertaste and astringent aftertaste measured by electronic tongue were below the tasteless point and lower than ordinary low sodium salt, and the freshness and richness were significantly higher than the other 2 kinds of table salt,and the saltiness was higher than ordinary low sodium salt, which had no significant difference with refined salt.Conclusion The optimized product retains the salty taste of salt and possess outstanding freshness, good flavor and taste, which is obviously better than ordinary refined salt and low sodium salt.