食品科学2026，Vol.47Issue(14)：84-93,10.DOI:10.7506/spkx1002-6630-20251231-288
红富士苹果感官体系构建及典型产区感官品质差异分析
Construction of a Sensory Attribute System for Red Fuji Apples and Analysis of Sensory Quality Differences among Typical Production Regions
摘要
Abstract
This study analyzed 25 red Fuji apple samples collected from four typical production regions in China(the Bohai Bay Rim Region,the Old Course of the Yellow River,characteristic production regions,and Northwestern Plateau)to develop a standardized sensory attribute system and to characterize sensory quality differences among and within production regions.Through primary screening based on geometric mean values and secondary screening by multivariate statistical analysis,a total of 24 core sensory descriptors were identified,encompassing appearance(8),taste(3),aroma(5),and texture(8).Quantitative descriptive analysis(QDA)based on this sensory framework revealed significant differences among apples from different production regions in sweetness-acidity balance,aroma characteristics,and textural attributes.Overall,apples from the characteristic production regions showed higher sweetness,larger watercore areas,and stronger aroma intensity.Representative samples from Yantai in the Bohai Bay Rim Region(YT-01),Lingbao in the Old Course of the Yellow River(LB-01),Aksu in the characteristic production regions(AKS-02),and Liquan in the Northwestern Plateau(LQ)exhibited the best overall sensory quality.The sensory attribute system developed in this study provides a scientific basis for the quality evaluation,regional characterization,and product grading of red Fuji apples.关键词
红富士苹果/感官轮廓图/多元分析/定量描述分析/产区差异Key words
red Fuji apple/sensory wheel/multivariate analysis/quantitative descriptive analysis/regional differences分类
轻工纺织引用本文复制引用
王文欣,史波林,孙爱东,姜明珠,赵镭,项雅科,云振宇,朱丽霞,钟葵,汪厚银,张瑶..红富士苹果感官体系构建及典型产区感官品质差异分析[J].食品科学,2026,47(14):84-93,10.基金项目
中央级公益性科研院所基本科研业务费专项(562023Y-10388) （562023Y-10388）
国家市场监督管理总局科技计划项目(2023MK186) （2023MK186）
