【摘要】 以自然风干、低温真空干燥和高温烘干3种不同风干方式加工的腊鹿肉为试材，采用定量描述剖面分析结合主成分分析（PCA），研究了不同风干方式对腊鹿肉风味感官品质特征的影响，并构建腊鹿肉风味感官轮。结果表明：对3种腊鹿肉样品的感官特性进行分析，共筛选出25个感官描述词。通过主成分分析和雷达图验证，3种不同风干方式加工的腊鹿肉在味感、嗅感和质感上均呈显著性差异（P<0.05）。自然风干腊鹿肉咸味、鲜味和发酵香气突出，质地紧实；低温真空干燥腊鹿肉表现出独特的香料风味和鲜味特征，质地均匀且多汁感明显；高温烘干腊鹿肉以辛辣味、焦香味和烟熏香味为主，质地干硬且酥脆感突出。该研究通过采用定量描述剖面分析和主成分分析评价腊鹿肉风味感官特征，构建风味感官轮，为腊鹿肉标准化加工及风味调控技术的制定提供参考依据。更多还原

【Abstract】 Take the preserved venison processed by three different drying methods, namely natural air drying, low-temperature vacuum drying and high-temperature drying, as the test materials. The effects of different drying methods on the flavor sensory quality characteristics of preserved venison were studied by using quantitative descriptive profile analysis combined with principal component analysis(PCA), and a flavor sensory wheel of preserved venison was constructed. The results showed that 25 sensory descriptive words were selected for the sensory characteristics of the three preserved venison samples. Through principal component analysis and radar chart verification, there were significant differences(P < 0.05) in taste, aroma and texture among the three preserved venison samples processed by different drying methods. The preserved venison processed by natural air drying had prominent salty, umami and fermented aroma, and a firm texture. The one processed by low-temperature vacuum drying had unique spice flavor and umami characteristics, with a uniform texture and obvious juiciness. The one processed by high-temperature drying was characterized by spicy, roasted and smoked aroma, with a dry and hard texture and a prominent crispy feeling. This study evaluated the flavor sensory characteristics of preserved venison by using quantitative descriptive profile analysis and principal component analysis, and constructed a flavor sensory wheel, providing a reference basis for the standardization of preserved venison processing and the formulation of flavor regulation technology.更多还原