肉类研究2025，Vol.39Issue(10)：40-48,9.DOI:10.7506/rlyj1001-8123-20250319-078
猪肉纸感官描述词的建立及其消费过程中主导感官属性动态变化规律
Establishment of Sensory Descriptors for Pork Paper and Dynamic Changes in Dominant Sensory Attributes during Consumption
张明成 1于荻 1柴慧坤 1马骁 2申海波 3刘登勇1
作者信息
- 1. 渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁 锦州 121013
- 2. 鞍山市九股河食品有限责任公司,辽宁 鞍山 114199
- 3. 锦州九丰食品有限公司,辽宁 锦州 121116
- 折叠
摘要
Abstract
This study aimed to establish sensory descriptors for pork paper and to examine changes in its dominant sensory attributes during consumption.A web crawler was utilized to gather 4 931 consumer reviews from e-commerce platforms.Key sensory attributes were identified using the M value method,principal component analysis,and Pearson correlation analysis.The results revealed that"friable","tawny","salty","crispy","spicy aroma","umami and sweetness","residual texture","mellow flavor",and"crunchiness"functioned as the primary sensory descriptors.Among these,"crispy"and"salty"were determined to be the core sensory attributes.Temporal dominance of sensations(TDS)was employed to dynamically analyze the changes in the dominant sensory attributes of five commercially available pork paper products(WF,DL,ZR,XZ and MZ)during consumption.The results showed that the attributes"friable","salty","crispy",and"residual texture"were consistently observed across all five samples,while"mellow flavor"and"spicy aroma"were two dominant sensory attributes to distinguish XZ and DL from the other products,respectively.Furthermore,DL exhibited a shorter duration of"residual texture"with a lower maximum dominance sensory attribute advantage rate.This study not only provides a new perspective for quality analysis of pork paper but also offers valuable references for the development of sensory evaluation methodologies.关键词
猪肉纸/感官描述词/暂时性感官支配法/感官评价Key words
pork paper/sensory descriptors/temporal dominance of sensations/sensory evaluation分类
轻工纺织引用本文复制引用
张明成,于荻,柴慧坤,马骁,申海波,刘登勇..猪肉纸感官描述词的建立及其消费过程中主导感官属性动态变化规律[J].肉类研究,2025,39(10):40-48,9.
