【作者】 韩春然； 李志； 马永强；

【Author】 Han Chunran Li Zhi Ma Yongqiang (College of food Engineering,Harbin University of Commerce,Harbin,150076)

【机构】 哈尔滨商业大学食品工程学院；

【摘要】 腐乳是我国特有的大豆发酵制品,营养丰富、品种繁多但,感官评价研究甚少,为了填补该方面的空白, 对市售8种腐乳利用描述分析法进行了感官分析,建立了包括外观、质地风味在内的31个描述词汇,利用这些描述词汇对腐乳进行了感官评价。主成分分析的结果表明,主成分1、2、3对各腐乳的特点的解释程度累计达到 77.1%,确定了腐乳的感官指标分布图,并对各腐乳样品在分布图上的位置进行了确定与分析,该方法可以很好地将各腐乳按照产品特点区分开来,大致来讲,白腐乳的酸味较重,并带有豆腥等异味,而红腐乳的酒味较多, 同时具有鲜味、甜味。描述分析方法能反映腐乳工艺不同而带来的产品感官的不同。更多还原

【Abstract】 Sufu is the fermented soybean curd originating in China,and rich in nutrients,many varieties of sufu exist,but no system sensory evaluation has been conducted so far,for this reason,eight commercial sufus were evaluated by quantitative descriptive analysis,31 descriptive attributes in terms of appearance,flavor and texture were developed,and the sensory evaluation on sufus was then validated.The results of principle component analysis (PCA) indicated that component 1,2 and 3 can explain the main characteristics of sufus to 77.1%,the distribution of the sensory attributes of sufu and the relative positions of the 8 commercial sufus were established.Sufus can be separated from each other according to the product properties by this method,generally speaking,white sufu has the flavor related to sour and beany,while red sufu contain the flavor of alcohol,amino acid and sweet.Quantitative descriptive analysis can reflect the sensory difference of products brought by different processing.更多还原