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双语推荐：感官品质

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肉品质量安全是关系国计民生的大事。感官评价是肉品质量评价的重要方面。作为对人体感官功能的模拟,电子感官技术在对肉品质量评价方面具有很好的应用价值。目前国内外专家利用电子鼻、电子舌、电子眼等电子感官评价系统在肉品品质评定、肉品品种识别、肉品新鲜度评价、肉品微生物分析以及货架期预测等方面进行了相关的研究。研究结果表明,基于肉品腐败变质原理及其感官指标的变化,利用电子感官评价系统在对肉品品质评定、新鲜度评价、微生物分析与预测等方面都具有良好的效果。虽然,电子感官评价系统依然存在着多种问题,但随着传感器等技术的发展,电子感官系统将向着在线化、小型化、专业化、多种传感器融合、多种检测技术联用等方向发展,其在肉品质量检测和分析方面将具有更加广阔的应用前景。
The safety of meat quality is an important issue, and the sensory evaluation is one of the methods for quality assurance. Simulating human’s sense organs makes the electronic sensory analysis technology become a useful way to evaluate food quality. Researchers at home and abroad studied the applications of various electronic sensory system such as electronic nose, electronic tongue and electronic eyes. They applied the systems to meat quality evaluation, meat type identification, meat freshness evaluation, meat microorganism analysis and shelf life forecast. All the applications showed that electronic sensory system provided a good way for meat quality detection and analysis. Although there were also many problems existed for the application of electronic sensory system, with the development of information technologies such as sensors and WSN, it will become online, smart, professional and become more and more popular in the use of meat quality detection and analysis.

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以不同窖龄的黄水为研究对象,设定味道、色泽、悬性和香气为影响黄水感官质量的4个因子,采用层次分析法确定各个因子的权重,再利用模糊数学的方法对不同窖龄黄水的感官质量进行定量化评价,最后对不同窖龄白酒的品质进行综合评分。结果表明,黄水感官质量的好坏与相应白酒品质的优劣一致,某种程度上可以用黄水的感官质量大体上来反映白酒品质的优劣。
In this paper, yellow water from pits of different age was used as the research object, four factors including taste, color, suspension, and aroma were determined as the factors influencing sensory quality of yellow water, and the analytic hierarchy process was used to determine the weight of each factor, then the fuzzy mathematics method was used for quantitative evaluation of yellow water sensory quality, and finally, the quality of liquor produced by pits of different age was evaluated comprehensively. The results showed that, the sensory quality of yellow water was consistent with the quality of the corresponding liquor, namely, the sensory quality of yellow water could reflect the quality of the produced liquor.

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以芹菜为研究对象,采用焯水、滑油、水油焯3种热处理方法对芹菜进行处理,研究了热处理后芹菜感官品质变化以及部分营养品质指标的变化。研究结果表明:这3种热处理方法对芹菜的营养品质都有影响,水油焯处理方法对芹菜预熟处理更好,效果最佳。从感观上说:水油焯处理的芹菜相较于焯水和滑油处理的芹菜感官品质更好一些,焯水处理的芹菜感官品质次之,滑油处理的芹菜感官品质最差。从营养品质上:水油焯处理的芹菜中叶绿素、抗坏血酸、可溶性蛋白质含量相比其他两种热处理方法处理的芹菜损失相对较少;经焯水处理的芹菜中叶绿素、抗坏血酸、可溶性蛋白质损失量最多。
Taking celery as research object,this paper studies sensory quality change and some changes of nutritional quality indexes of celery through three kinds of heat treatment process-blanching,sliding oil,water and oil blanching.The result shows that nutritional quality of celery is influenced by the three kinds of heat treatment,among which the treatment of water and oil blanching is better and has better effect on celery pre-treatment.For sensory quality,celery by water and oil blanching has the best quality,and the worse is celery by blanching and the worst by sliding oil.For nutritional quality,the amount of chlorophyll,ascorbic acid,and sol-uble protein content of celery by water and oil blanch loses less than that of celery by the other two kinds of heat treatment;and chlorophyll,ascorbic acid,and soluble protein content reduces most of celery by water-blanching treatment.

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以淡水干虾为主料研制调味酱,并对其配方和工艺进行优化。河虾调味酱品质判定采用感官测评法,其中各项感官指标分值占比通过二元对比法获得。单因素试验表明,食盐、大蒜、洋葱与烤制后干虾质量比(g/g)分别为0.1,1.2,1.2时,感官评分较高。采用Box-Behnken响应面设计调味酱品质优化试验得到:当干虾烤制时长25.5min、朝天椒与干虾质量比5.05∶1(g/g)、味精与干虾质量比0.40∶1(g/g)时,此条件下酱料品质最优,感官评分预测值为77.4963,感官评分实测值为77.1。
The formula design and process optimization of seasoning paste made of fresh water dry shrimp is studied in this paper.The sensory evaluation is used for quality evaluation of shrimp paste. Sensory evaluation depended on the method of duality contrast to obtain its sensory index score.The preliminary results of single factor experiment show that the optimal mass ratios of salt,garlic,onion to baked dry shrimp are 0.1,1.2,1.2(g/g).Response surface Box-Behnken design is used to opti-mize the sensory quality of shrimp paste,when baking duration is 25.5 min,mass ratios of fresh pod pepper,monosodium glutamate to baked dry shrimp are 5.05 (g/g)and 0.4 (g/g).Under these con-ditions,the sensory quality of shrimp paste reaches the peak;the predicted and actual values of sensory score for shrimp paste are 77.4963 and 77.1.

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研究2种品牌真空包装市售沟帮子烧鸡在贮藏中脂肪氧化和感官品质的变化。测定了烧鸡在室温贮藏过程中的硫代巴比妥酸反应值、过氧化物值、pH值的变化情况，并对烧鸡进行感官评定。结果表明：随着贮藏时间的增加，烧鸡的硫代巴比妥酸反应值、过氧化物值呈现上升趋势，pH值则呈现先下降后上升的趋势，感官品质保持较好。真空包装沟帮子烧鸡在常温贮藏条件下，其品质至多可保持15个月，逾期则不利于食用。
The changes in lipid oxidation and sensory quality of two brands of vacuum-packaged Goubangzi roast chicken which had been produced six months before were studied during the remaining 12 months of the shelf life (claimed to be 18 months) at ambient temperature. The thiobarbituric acid-reactive substances (TBARs) value, peroxide value (POV), pH and sensory evaluation were determined during the storage period The results showed that the TBARs and POV values increased with increasing storage time, while the pH first declined and then increased. The sensory evaluation was not significantly affected. At room temperature, the quality of Goubangzi roast chicken could be maintained for up to 15 months, otherwise the product became unsuitable for consumption.

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选用5种商业面粉，分析其基本理化性质、流变特性的基础上，采用感官评价与性质检测相结合的方法，研究面粉特性对加工油条品质的影响。结果表明，面粉的湿面筋含量、稳定时间等指标与油条的品质紧密相关，油条的感官评价与油条的膨胀率间呈显著相关性。
Five kinds of commercial wheat flours are used to make You-tiao, and their compositions and rheological properties are assessed. This paper researches the sensory evaluation and characteristic of You-tiao, and the results show that the content of wet wheat gluten and dough stability time has closely related with the quality of You-tiao, and expansion rate is significantly correlated with sensory score.

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以大花栀子为试材，研究了介质及液剂干燥法对栀子花感官品质的影响，测定了花朵失水率和干花品质指标。结果表明：介质干燥法河沙比食盐在失水率、感官品质表现好；液剂干燥法处理i （50％甘油＋9％柠檬酸＋5％亚硫酸钠＋浸泡4 h ）效果最好；在烘干时间上，液剂干燥法在36 h最好，介质干燥在24 h最好。
In an experiment with gardenia ,the medium and the liquid desiccant methods were used to study their influence on the dehydration rate and quality indicators of the dried flowers .The results indicated that for the medium desiccant method ,river sand gave better results in dehydration rate and sensory quality of the flowers than table salt ;for the liquid desiccant method ,treatment i (soaking with 50% glycerine +9% citric acid +5% sodium sulfite for 4h) had the best effect ;and for drying time ,36 and 24 h were the best for the liquid desiccant method and the medium desiccant method ,respectively .

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为弥补感官审评法评定绿茶汤色品质的不足,研究了绿茶汤色品质感官评价的色差仪表征方法。采用色差仪获取茶汤的色度值,分别利用逐步回归法和主成分分析(PCA)法提取汤色特征变量,建立汤色特征变量与其感官审评分值之间的相关模型。结果表明,利用PCA方法提取特征变量的效果好于利用逐步回归法。基于主成分分析法提取的特征变量,分别建立特征变量与感官评分之间的PLS和BP-ANN模型对绿茶汤色品质进行预测,其准确度可靠,但BP-ANN模型性能好于PLS模型。用BP-ANN模型对预测集样本进行测试时,预测集中各样本的预测值与实测值间相关系数为0.816,预测均方根误差为2.505。可见,利用色差仪结合BP-ANN方法能有效表征绿茶汤色品质。
To make up for the defect of sensory evaluation method for evaluating green tea infu-sion color quality ,the quantification methods for the sensory evaluation of green tea infusion color based on the color difference meter were studied in this study .A color difference meter was used to get the colorimetric values of tea infusion for each sample .Stepwise regression and principal component analysis (PCA ) methods were respectively used to extract the colorimetric features from the colorimetric values of tea infusion .The results showed that the model based on the fea-ture variables selected by PCA got better result .Then partial least squares(PLS) regression and back-propagation artificial neural network(BP-ANN) methods were performed to build the cali-bration models based on the relationship between sensory scores evaluated by tea tasters for the infusion color of tea samples and the feature variables extracted by PCA ,respectively .The results indicated the predicted results by PLS a

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茶叶感官审评技术是评定茶叶品质的主要方法,根据不同区域,乌龙茶感官审评方法有福建、台湾和广东之分。随着两岸茶叶交流不断加强,各种茶事等活动逐步增多,为保证评茶活动科学、有序地进行,两岸乌龙茶感官审评方法的标准研究势在必行。本文通过对比大陆与台湾乌龙茶感官审评方法的主要内容及评茶操作程序,分析了两种感官审评的特点,阐述了当前两种乌龙茶感官审评存在的优点和不足,并提出可改进参考方案。
The technique of tea sensory evaluation is the main method for qualification of tea. According to different regions, sensory evaluation methods for Oolong tea have the branch of Fujian, Taiwan and Guangdong. Along with the continuously strengthened tea communications between both sides of the Taiwan Straits, various socials related tea are gradually increased. In order to make tea sensory evaluation scientific and orderly, researches on standardizing sensory evaluation methods for Oolong tea of the Taiwan Straits are imperative. By comparing main contents and operating procedures of sensory evaluation methods for Oolong tea between Fujian and Taiwan province, this paper analyzed the characteristics of the two kinds of sensory evaluation, expounded their advantages and deficiencies, and put forward solutions to improve them.

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通过感官评价,结合测定菌落总数和大肠杆菌数等指标,研究煮制和腌制时间对丰都麻辣鸡块感官品质的影响;在此基础上,评价复配防腐剂和辐照灭菌对丰都麻辣鸡块贮藏期间微生物指标的影响。结果表明:50℃湿法腌制1h,100℃下煮制12min,鸡肉品质高,成型效果好,鸡肉内部可溶性物质流失较少,各项感官品质较优;复配防腐剂最佳配方为双乙酸钠1g、脱氢醋酸钠0.2g、山梨酸钾0.01g;将鸡块通过真空包装、辐照处理后,辐照组比对照组保质期延长25天,使麻辣鸡块终产品保质期达到30天。
Research the influences of the cooking and salting time on the sensory quality of spicy chicken pieces through sensory evaluation and in combination with total number of colony and coli group.The influences of complex preservatives and irradiation sterilization on chicken''s total number of colony during storage are evaluated.The results show that the quality of chicken product is high,the chicken inter-nal soluble matter is with less loss and the sensory quality is better after brine salted at 50 ℃ for 1 h and cooked at 100 ℃ for 12 min.The formula of complex preservatives is:sodium diacetate of 1 g, sodium dehydroacetate of 0.01 g,potassium sorbate of 0.2 g.Through the vacuum packaging and ir-radiation sterilization,the shelf-life of product treated by irradiation extended by 25 days compared with the control group,which could significantly extend shelf-life of spicy chicken pieces product to 30 days.

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