山东农业科学2018，Vol.50Issue(6)：52-56,5.DOI:10.14083/j.issn.1001-4942.2018.06.008
31个花生品种(系)的生、熟花生感官品质评价研究
Sensory Evaluation for Raw and Roasted Peanuts of 31 Genotypes
摘要
Abstract
The sensory evaluation was carried out respectively for raw and roasted peanuts of 3 1 varie-ties/lines.Sensory evaluation for raw peanuts was based on 6 indexes,including crunchiness,fineness, sweetness,bitterness,off-flavor and overall preference.The results showed that significant differences were detected in crunchiness and sweetness at 0.01 level,but no significant differences were detected in fineness, bitterness,off-flavor and overall preference.Sensory evaluation for roasted peanuts was carried out according to 8 indexes,including color,crunchinesss,fineness,sweetness,bitterness,roasted peanut flavor,off-fla-vor and overall preference.There were significant differences at 0.01 level in color,crunchiness,sweetness, roasted peanut flavor and overall preference,while there were no significant differences in fineness,bitterness and off-flavor.The hierarchical cluster analysis based on 8 indexes of roasted peanuts showed that the tested peanut varieties/lines could be divided into 4 categories at the genetic distance of 1 .5 ,and they corresponded to the best,better,moderate and worse groups resulting from sensory evaluation.Among which,10 varieties with good overall sensory quality,like Huayu 962 and Huayu 961 ,clustered in one group.关键词
花生/食用品质/感官评价Key words
Peanut/Eating quality/Sensory evaluation分类
农业科技引用本文复制引用
王志伟,王秀贞,唐月异,吴琪,孙全喜,杜龙,刘婷,张欣,王传堂..31个花生品种(系)的生、熟花生感官品质评价研究[J].山东农业科学,2018,50(6):52-56,5.基金项目
国家花生产业技术体系项目(CARS-13) （CARS-13）
山东省农业科学院重大科技成果培育计划项目(2014CGPY09) （2014CGPY09）
山东省农业科学院农业科技创新工程项目(CXGC2016-02) （CXGC2016-02）
