摘要
广式佛手柑凉果是广式传统特色食品之一。为了迎合新时代口感变化的需求,同时,保持该凉果原有的品质特征。对广式佛手柑凉果进行了消费者感官评价、色度检测和理化指标检测。构建了广式佛手柑凉果的感官特征,分析了凉果的消费者喜爱度排序与各指标的相关性。结果表明,佛手柑的原有风味,如柑橘味及其加工后期产生的陈皮味,是广式佛手柑凉果特色风味指标。滋味物质的评价中,除了考虑产品甜、酸和苦的程度外,还应考虑甜、酸和苦在口腔中滞留的时间强度。功能成分黄酮、多酚与有机酸等化合物对消费者的感官喜爱度也有贡献。
Cantonese-style finger citron preserved fruit is one of the traditional cantonese foods.In order to meet the needs of the new generation of taste changes,as well as maintain the original characteristic characteristics of preserved fruit,consumer sensory evaluation,color test,physical and chemical index test of cantonese finger citron preserved fruit were performed out in this paper.The sensory characteristics of the cantonese finger citron preserved fruit were constructed,and the correlation be-tween the consumer preference ranking of the dried finger citron fruit and various results of the tests was analyzed.The results of analysis showed that the original flavors of finger citron fruit,such as flavor of fresh and dried citrus peel which produced in the dried and preserved processing stage,were characteristic quality indexes of cantonese finger citron preserved fruit.In addition to the degree of sweetness,sourness and bitterness,the time intensities of sweetness,sourness and bitterness in the mouth should be considered.Functional ingredients such as flavonoids,polyphenols and organic acids also contributed to con-sumers'sensory preferences.
作者
邓家棋
陈嘉澍
黄桂颖
冯卫华
雷梦琳
白卫东
安可靖
余元善
王辉
戴卓文
杨启财
杨婉媛
DENG Jiaqi;CHEN Jiashu;HUANG Guiying;FENG Weihua;LEI Menglin;BAI Weidong;AN Kejing;YU Yuanshan;WANG Hui;DAI Zhuowen;YANG Qicai;YANG Wanyuan(Zhongkai University of Agriculture Engineering,Guangzhou,Guangdong 510550,China;Institute of Sericulture and Agricultural Products Processing,Guangdong Academy of Agricultural Sciences,Guangzhou,Guangdong 510610,China;Guangdong Jigong Health Food Co.,Ltd.,Chaozhou,Guangdong 521000,China;Guangdong Jiabao Group Company,Chaozhou,Guangdong 521000,China)
出处
《农产品加工》
2022年第12期82-87,共6页
Farm Products Processing
基金
广东省岭南特色食品科学与技术重点实验室(2021B1212040013)
潮州市广式凉果现代农业产业园科技对接服务(JB-CYYCZ-2020071400010)
潮州市科技计划项目重大科技专项项目(2018ZD04)
OBE教育理念导向“食品风味化学”课程体系改革实践(KA210314628)
基于实践的“食品感官评价”线上线下混合教学一体化设计(KA210314621)。
关键词
感官评价
广式佛手柑凉果
喜爱度分析
理化指标
sensory evaluation
cantonese finger citron preserved fruit
sensory preference
physical and chemical indicators
