Organic Acid Composition and Quality of Japanese “Shibazuke” Pickles
Organic Acid Composition and Quality of Japanese “Shibazuke” Pickles
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日本“芝渍”泡菜的有机酸成分及品质
DOI：
10.3136/fsti9596t9798.3.170
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发表时间：
1997
期刊：
影响因子：
--
通讯作者：
M. Kozaki
中科院分区：
文献类型：
--
作者：
H. Shinagawa;R. Nishiyama;S. Miyao;M. Kozaki
对在京都小原成熟的两种“十八戒”样品的有机酸组成进行了高效液相分析、亨特图和感官评定。一种色调好(鲜艳的洋红色)，称为正常产品(G-S)。另一种颜色较差，称为异常(P-S)。两个样品的主要有机酸成分都是乳酸，其次是醋酸。在P-S中检出丁酸、丙酸和戊酸。P-S的pH值为4.2，而G-S的pH值为3.4。在亨特的图表中，这两个样本都位于紫色一侧。G-S和P-S的ΔE值总色差为17.2N.B.S.，P-S在风味感官评价中的值显著低于P-S，但没有腐烂的气味。酸味的感官评价值无显著差异，而颜色的感官评价值和总评价值显著高于对照组。
For two types of “Shibazuke” samples matured at Ohara in Kyoto, the organic acid composition using HPLC analysis, Hunter's diagrams and sensory evaluation were investigated. One type has a good color tone (vivid magenta color) and is called a normal product (G-S). The other type has poor color and is called abnormal (P-S). The main organic acid component of both samples was lactic acid, and followed by acetic acid. Butyric acid, propionic acid and valeric acid were detected, especially in P-S. The pH of 4.2 in P-S is higher compared with the pH of 3.4 in G-S. Both samples are located on the purple color side in Hunter's diagrams. The difference in macroscopic evaluation between G-S and P-S was recognized as “perceivable” by the total color-difference of ΔE values of 17.2 N.B.S. P-S showed a significantly lower value in a sensory evaluation of flavor, but it did not smell putrid. The sensory evaluation value of sourness showed no significant difference, while that of color and total evaluation value were significantly higher in G-S.