ESTABLISHMENT OF FRACTURABILITY STANDARD REFERENCE SCALE BY INSTRUMENTAL AND SENSORY ANALYSIS OF CHINESE FOOD
ESTABLISHMENT OF FRACTURABILITY STANDARD REFERENCE SCALE BY INSTRUMENTAL AND SENSORY ANALYSIS OF CHINESE FOOD
复制标题
DOI：
10.1111/jtxs.12059
复制
发表时间：
2014-04-01
影响因子：
3.2
通讯作者：
Lu, Daxin
中科院分区：
文献类型：
--
作者：
Duan, Huiling;Gu, Shuqin;Lu, Daxin
采用仪器法对20种易破碎食品进行了测定，并对测定结果进行了聚类分析。用变异系数法筛选出7种食物，用数量级估计法进行估计。结果表明，感官评价值与仪器测定值之间的相关系数达到极显著水平（R-2=0.9248），符合Stevens幂律。所选食品破碎性参考文献准确、有效、可追溯。该研究为感官评价参考值的确定以及仪器测量提供了可靠的理论依据。实际应用本研究根据Szczesniak的研究成果，结合中国特色，选取中国知名食品，建立了食品易碎性参考量表。该研究为食品质构感官参数的定量研究提供了可靠的理论依据和实践参考，为中国食品质构研究的进一步发展奠定了基础。研究将有利于纹理研究，通过改进一致的纹理定义和标准尺度和评价技术的发展。
Twenty kinds of fracturable food were tested using instrumental measurement, and the result was analyzed with cluster analysis. Seven kinds of food were selected by coefficient of variation and were estimated by magnitude estimation. The result indicates that the correlation coefficient between estimated sensory value and instrument measured value is significant (R-2=0.9248), which fits well with the Stevens' power law. The selected references of food fracturability were accurate, effective and traceable. The research could provide reliable theoretical basis for the determination of sensory evaluation references as well as instrumental measurement.Practical ApplicationsThis study was to establish the fracturability reference scale by choosing Chinese well-known foods according to Szczesniak's studies and Chinese characteristics. The research provides reliable theoretical basis and practical reference for quantitative study on food texture sensory parameters, and is a basis for further development of Chinese food texture research. Research will benefit textural studies through an improvement of consistent textural definitions and development of standard scales and evaluation techniques.