食品科学2026，Vol.47Issue(7)：70-81,12.DOI:10.7506/spkx1002-6630-20251005-010
盐焗乳鸽滋味属性感官分析方法的建立
Establishment of Sensory Analysis Method for Taste Attributes of Salt-Baked Pigeon
摘要
Abstract
This study aimed to establish a standardized sensory evaluation method for the taste attributes of salt-baked pigeon during mastication.Through quantitative descriptive analysis(QDA),the key taste descriptors were identified as"salty""umami""sweet""kokumi""fatty"and"greasy".An orthogonal experimental design was employed to determine the optimal formulation of the umami reference sample,which consisted of monosodium glutamate(0.6 g/L),disodium 5'-ribonucleotide(0.4 g/L),and salt(0.2 g/L).Intensity rating method indicated that 40℃was the optimal temperature for sensory evaluation.The developed method was subsequently applied to investigate the influence of different heating processes on the sensory quality of salt-baked pigeon.The results revealed that the oven-prepared product exhibited the highest umami intensity(7.34±0.14),while the clay pot-prepared product showed the highest saltiness intensity(7.09±0.26).Time-intensity(TI)analysis demonstrated that the perceived intensity of saltiness and umami peaked at 7.50±0.33 and 7.35±0.08 after 10 and 20 s of oral processing,respectively.The proposed sensory evaluation method can effectively differentiate the taste profiles of salt-baked pigeon under different processing conditions,thereby providing a scientific basis for developing standards for the sensory quality evaluation of traditional salt-baked foods.关键词
盐焗乳鸽/定量描述性分析/参比样/强度评分法/时间-强度分析Key words
salt-baked pigeon/quantitative descriptive analysis/reference sample/intensity rating method/time-intensity analysis分类
轻工纺织引用本文复制引用
张受恩,黄桂颖,刘巧瑜,张远红,曾晓房,陈伟波,陈邦生..盐焗乳鸽滋味属性感官分析方法的建立[J].食品科学,2026,47(7):70-81,12.基金项目
教育部产学合作协同育人项目(22097155302141) （22097155302141）
广东省科学技术厅第二轮"百千万工程"农村科技特派员项目(粤科农字[2024]200号:KTP20240113) （粤科农字[2024]200号:KTP20240113）
广东省教育厅2021年广东省联合培养研究生示范基地项目(粤教研函[2021]2号) （粤教研函[2021]2号）
梅州市科技计划项目(梅市科[2023]10号:2023A0304001) （梅市科[2023]10号:2023A0304001）
广东特色家禽冰鲜屠宰品质保证及其精深加工关键技术研究项目(2024ZDJS005) （2024ZDJS005）
广东省普通高校特色创新类项目(2022KTSCX056) （2022KTSCX056）
