襄阳牛肉面感官特征的模糊综合评价及其汤汁的风味分析-《中国调味品》

文章信息/Info

Title:: Fuzzy Comprehensive Evaluation of Sensory Features of Xiangyang Beef Noodle and Flavor Analysis of Soup

摘要:: 本实验通过感官剖面分析对襄阳牛肉面感官词进行了筛选，再通过用户调查法和二元强制对比法对感官描述词进行权重分配，得到适用于襄阳牛肉面的感官描述词为，面的口感，汤的滋味和肉的口感，其分别权重为0.35、0.35、0.3。通过模糊综合评价法最终得出六个样品的感官评定结果为：6# >3# >5# >2# >4# >1#。通过主要理化指标的分析对比发现，六个样品在弹性方面比较相似，回复性、咀嚼性、粘结性和回复性方面各有区别；在汤的色泽方面，六个样品的L、a、b值都有区别，a、b值在六个样品中的含量接近正比；汤的挥发性成分含量和种类差别都很大，就总体趋势而言，醇类物质、萜烯类及其含氧衍生物和其他物质含量占绝大多数。

Abstract:: In this experiment, sensory profiles were used to screen the facial features of Xiangyang beef noodles, and the sensory descriptors were weighted according to the user survey method and the binary mandatory comparison method. The sensory descriptors suitable for Xiangyang Beef Noodles were obtained. The taste, the taste of the soup and the taste of the meat are respectively 0.35, 0.35, 0.3。 The sensory evaluation results of the six samples finally obtained through the fuzzy comprehensive evaluation method are as follows: 6#>3#>5#>2#>4#>1#。Through the analysis of the main physical and chemical indicators, it was found that the six samples were similar in terms of elasticity, with differences in resilience, chewiness, cohesiveness, and resilience; secondly, in terms of the color of the soup, six samples of L The values of a, b, are different, and the values of a and b in six samples are nearly proportional; the volatile components and types of the soup are very different. In terms of general trends, alcohols, terpenes and Its oxygen-containing derivatives and other substances accounted for the vast majority.