芝麻酱感官词典的开发和建立Development and establishment of a sensory lexicon for sesame paste

Abstract

为建立芝麻酱的感官词典，依据GB/T 16861—1997《感官分析 通过多元分析方法鉴定和选择用于建立感官剖面的描述词》产生芝麻酱的感官描述词，以几何平均值法分析删减描述词以制作芝麻酱感官风味轮，以相关性分析和主成分分析提炼关键性描述词，对关键性描述词添加定义、寻找参比样并进行强度赋值以形成芝麻酱关键性感官属性定量描述词汇表。结果显示，最终提炼20个关键性描述词（7个气味描述词，8个风味描述词，3个口感描述词，2个外观描述词）对芝麻酱感官特征进行定量描述分析。通过芝麻酱感官词典获得了不同芝麻酱的感官属性特征，且不同产地和焙炒条件芝麻酱的感官特征存在差异，这验证了芝麻酱感官词典的有效性。芝麻酱感官词典的开发为芝麻酱感官评价体系的建立提供了基础。In order to establish a sensory lexicon of sesame paste, the sensory descriptors for sesame paste were generated based on GB/T 16861-1997 Sensory analysis-indentification and selection of descriptors for establishing a sensory profile by a multidimensional approach was established. The descriptors were culled by applying the geometric mean method to create a sensory flavor wheel of sesame paste. The key descriptors were extracted by correlation analysis and principal component analysis. The key descriptors were defined, their reference samples were found, and their intensities were assigned to create the key sensory attributes quantitative descriptive lexicon of sesame paste. The results showed that 20 key descriptors (7 odor descriptors, 8 taste descriptors, 3 texture descriptors, and 2 appearance descriptors) were finally extracted to quantitatively describe the sensory characteristics of sesame paste. The sensory attributes characteristics of different sesame pastes were obtained by using the sesame paste sensory lexicon, and there were differences in the sensory characteristics among the sesame paste of different origins and different roasting conditions, which verified the validity of sensory lexicon for sesame paste. The development of the sensory lexicon for sesame paste can provide the basis for the establishment of a sensory evaluation system for sesame paste.

Keywords

• 芝麻酱；感官词典；定量描述分析；删减词汇；主成分分析；相关性分析
• sesame paste; sensory lexicon; quantitative descriptive analysis; descriptor culling; principal component analysis; correlation analysis