食品与机械2017，Vol.33Issue(6)：37-41,45,6.DOI:10.13652/j.issn.1003-5788.2017.06.008
苹果的质构与感官评定相关性研究
Correlation between texture and sensory evaluation of Apple
摘要
Abstract
The sensory quality and TPA parameters of apple in different storage were measured, and the textural characteristics were analyzed using Texture profile analysis (TPA) and sensory quality evaluation.To explore the correlation between TPA parameters and sensory index of apple, the prediction models of each sensory index were established by stepwise regression analysis and then were verified.The results indicated that apple TPA parameters has a certain correlation with its sensory index, especially with taste quality(the r-value of the hardness, viscosity, elasticity, cohesiveness, chewiness and resilience were 0.992 3,0.991 9,0.936 8,0.952 3,0.951 3, and 0.936 5, respectively) and feel quality(the r-value of the hardness, viscosity, elasticity, cohesiveness, chewiness and resilience were 0.926 1,0.954 7,0.901 1,0.945 8,0.912 2,and 0.921 9, respectively).Significant correlation were found between TPA parameters of hardness, including viscosity, elasticity, cohesiveness, chewiness, resilience and sensory evaluation indexes of appearance, i.e.odor, flavor, taste quality, feel quality and sensory evaluation scores (R2=0.56-0.96, the R2-value of the appearance, odor, flavor, taste quality, feel quality were 0.644,0.569,0.819,0.959,and 0.915 1, respectively).Viscous (X2) and cohesion (X4) played important roles in predicting sensory index of apple.It was feasible to predict the sensory quality of apply by using its TPA texture parameters, and the research provided a theoretical basis of apple sensory evaluation by using objective evaluation of TPA parameters.关键词
苹果/质构特性/感官评定/相关关系Key words
apple/texture properties/sensory evaluation/correlation引用本文复制引用
李丽娜,赵武奇,曾祥源,薛珊,霍瑶瑶,方媛,郭玉蓉..苹果的质构与感官评定相关性研究[J].食品与机械,2017,33(6):37-41,45,6.基金项目
国家现代农业产业技术体系建设专项(编号:CARS-28) （编号:CARS-28）
陕西省农业科技创新与攻关项目(编号:2016NY-188) （编号:2016NY-188）
