USE OF MAGNITUDE ESTIMATION IN SENSORY TEXTURE ANALYSIS OF BUTTER
USE OF MAGNITUDE ESTIMATION IN SENSORY TEXTURE ANALYSIS OF BUTTER
复制标题
幅度估计在黄油感官质构分析中的应用
DOI：
--
复制
发表时间：
1989
期刊：
影响因子：
--
通讯作者：
F. Ulberth
中科院分区：
文献类型：
--
作者：
H. Rohm;F. Ulberth
黄油质地特性的感官测定通常是用类别尺度来完成的。本研究的目的是评估震级估计程序的适用性。为了获得个体的刺激-反应功能，通过训练的面板对不同温度的黄油的伸展能力和硬度进行感官评估。仪器测量采用四种经验方法（表观屈服值；挤出机；力渗透；选择性）。在量级估计和仪器值之间实现了良好的指数关系。由于个体的响应不同，幂律方程中的常数也不同。第二次实验表明，表观屈服值是评价铺展性能的最佳方法，而感觉硬度则是通过选择性试验来模拟的。
Sensory determination of butter texture properties is usually done with category scales. The present study was undertaken to evaluate the applicability of the magnitude estimation procedure. To obtain individual stimulus-response-functions, butter of different temperatures was assessed sensorically for spread-ability and hardness by means of a trained panel. Instrumental measurements were done with four empirical methods (apparent yield value; extruder; force penetration; sectility). Excellent exponential relationships were achieved between magnitude estimation and instrumental values. Due to individual responses, different constants in the power law equations were found. A second experiment showed that spreadability can be evaluated best by apparent yield value, whereas sensory hardness is imitated by sectility testing.