摘要
酸汤是贵州黔东南地区苗族人们的传统食品,种类极为丰富,但受饮食习惯、接受度等影响导致贵州酸汤具有明显的地域性。本研究将接受性R指数作为酸汤感官评定的主要手段,与传统阈值评价技术和电子舌技术相结合分析不同品牌酸汤的接受性差异。结果表明,玉梦凯里酸汤鱼调料和乡下妹酸汤猪脚接受性R指数较高,与苗厨凯里酸汤牛肉相差明显,而理化指标和电子舌分析发现3款产品的谷氨酸钠和抗坏血酸含量及脉冲特征值具有明显差异,将电子舌脉冲信号进行主成分分析(Principal Components Analysis,PCA)对比分析发现,3款酸汤各具独特的风味特征。
Sour soup is a traditional food of the Miao people in the southeastern part of Guizhou,with a very rich variety.However,due to the influence of eating habits and acceptance,Guizhou sour soup has obvious regional characteristics.In this study,the acceptability R index was used as the main means of sensory evaluation of sour soup,and the difference in acceptability of different brands of sour soup was analyzed by combining with traditional threshold evaluation technology and electronic tongue technology.The results showed that Yumeng Kaili Sour Soup Fish Seasoning and Xiangxiamei Sour Soup Pig’s Feet had a higher R index,which was significantly different from that of Miaochu Kaili Sour Soup Beef.The contents of sodium and ascorbic acid and pulse characteristic values were significantly different.The PCA comparative analysis of the electronic tongue pulse signal showed that the three sour soups each had unique flavor characteristics.
作者
王雪郦
刘雪婷
程艳薇
徐智虎
李珍
WANG Xueli;LIU Xueting;CHENG Yanwei;XU Zhihu;LI Zhen(Guizhou University Guizhou Provincial Key Laboratory of Fermentation Engineering and Biopharmaceutical,Guiyang 550025,China;Guizhou University Institute of Brewing and Food Engineering,Guiyang 550025,China;Guizhou Agricultural Vocational College Department of Food and Medicine,Guiyang 551400,China;Zhenyuan Lishi Food Co.,Ltd.,Qiandongnan 557700,China)
出处
《食品安全导刊》
2022年第21期119-123,共5页
China Food Safety Magazine
关键词
酸汤
风味
R指数
主成分分析(PCA)
Keyswords:sour soup
flavor
R index
principal components analysis(PCA)