摘要
为探究苦荞米添加比例对米饭的风味影响,采用电子眼、电子鼻、电子舌、质构仪的感官评价技术,解析11种比例苦荞米饭的颜色、滋味、气味和质地特征。结果表明:电子眼、电子舌、电子鼻、质构仪能够很好地区分不同比例的苦荞米饭,且与人工感官评价结果一致。样本分别在电子眼、电子舌、电子鼻的主成分分析(Principal component analysis, PCA)图及线性判别分析(Linear discriminant analysis, LDA)图中呈现出从左向右移动的趋势。电子眼测定出22个特征色号,13个色号占比随着苦荞米添加量增大而增大,9个色号占比随之减小;苦味和基本味是苦荞米饭主要的滋味特征,各传感器响应值随着苦荞米添加量的增大而增大;苦荞米饭挥发性风味物质有烷烃类、醇类、醛类、酯类等化合物,且含量随苦荞米的增大而减小或增大;质构特性均先上升后下降,其中3号样品的质构特性均为最大值;人工感官评价结果表明,3号样品得分最高。智能感官评价系统与人工感官评价相结合可以快速准确地评价苦荞米饭的感官特征。
In order to explore the effect of bitter buckwheat rice addition ratio on the flavor of rice,this study used the sensory evaluation technology of electronic eye,electronic nose,electronic tongue and texture meter to analyze the color,taste,smell and texture characteristics of 11 proportions of bitter buckwheat rice.The results showed that the electronic eye,electronic tongue,electronic nose and texture analyzer could distinguish different proportions of bitter buckwheat rice well,and the results were consistent with the results of artificial sensory evaluation,and the samples showed a trend of moving from left to right in the principal component analysis(PCA)and linear discriminant analysis(LDA)diagrams of electronic eye,electronic tongue and electronic nose,respectively.The electronic eye measured 22 characteristic color numbers,and the proportion of 13 color numbers increased with the increase of bitter buckwheat rice,and the proportion of 9 color numbers decreased.Bitterness and basic taste were the main taste characteristics of bitter buckwheat rice,and the response values of various sensors increased with the increase of bitter buckwheat rice addition.The volatile flavor compounds in bitter buckwheat rice included hydrocarbons,alcohols,aldehydes,esters,and other compounds,and their content decreased or increased with the increase of bitter buckwheat rice.The texture characteristics first increased and then decreased,among which the texture characteristics of sample No.3 were all at their maximum values.The results of artificial sensory evaluation showed that sample No.3 had the highest score.The combination of intelligent sensory evaluation system and artificial sensory evaluation can quickly and accurately evaluate the sensory characteristics of bitter buckwheat rice.
作者
胡紫倩
王嘉
谭欣
何文佩
时小东
HU Ziqian;WANG Jia;TAN Xin;HE Wenpei;SHI Xiaodong(Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs,School of Food and Bioengineering,Chengdu University,Chengdu 610106,China)
出处
《食品科技》
CAS
北大核心
2024年第7期163-170,共8页
Food Science and Technology
基金
四川省科技计划项目(23ZYZYTS0027)
成都大学大学生创新创业训练计划项目(S202311079114)。
关键词
苦荞米
电子眼
电子舌
电子鼻
质构特性
bitter buckwheat rice
electronic eye
electronic tongue
electronic nose
texture characteristics
