摘要
为揭示东北酸菜发酵过程中风味特征的变化规律及主要感官特征,采用传统自然发酵工艺制备酸菜样品,并利用定量描述性分析法(Quantitative Descriptive Analysis,QDA)对不同发酵阶段样品的滋味、气味和质感特征进行系统研究。依据感官评价结果构建涵盖三大维度的风味描述词库,共确定27个特征性描述词,并对其进行标准化释义。通过主成分分析法(Principal Component Analysis,PCA)对风味特征感知强度进行降维分析,PC1与PC2对滋味、气味和质感特征的总方差解释率分别为93.3%、93.0%和83.8%,具有较高的样品区分能力。结果显示,酸菜在发酵过程中滋味由清淡转向酸爽醇厚,气味由原料蔬菜气味向清爽酸香与乳酸气味转变,质感由韧性和咀嚼性向滑嫩性和多汁性演化,整体风味层次逐渐丰富。QDA分析结果与东北酸菜发酵实际感官特征变化趋势一致,为酸菜发酵工艺优化、风味品质调控及感官评价体系建立提供了科学依据。
To elucidate the evolution of flavor characteristics and dominant sensory attributes during the fermentation of northeastern Chinese sauerkraut,samples were prepared using a traditional spontaneous fermentation process.Quantitative Descriptive Analysis(QDA)was employed to systematically evaluate taste,aroma,and texture attributes at different fermentation stages.Based on the sensory evaluation results,a three-dimensional sensory lexicon comprising 27 characteristic descriptors was established with standardized definitions.Principal Component Analysis(PCA)was applied to the perceived intensities for dimensionality reduction.The first two principal components explained 93.3%,93.0%,and 83.8%of the total variance for taste,aroma,and texture,respectively,indicating strong discriminatory power among samples.The results showed that,as fermentation progressed,taste shifted from mild to bright acidity with increased roundness;aroma transitioned from raw vegetable notes to fresh acidic and lactic notes;texture evolved from firmness and chewiness to tenderness and juiciness;overall flavor complexity increased progressively.The QDA findings were consistent with the practical sensory evolution of northeastern Chinese sauerkraut and provide a scientific basis for process optimization,flavor quality regulation,and the establishment of a standardized sensory evaluation framework.
作者
籍锐
汲生泷
韩泽琦
王一为
魏登
李美善
JI Rui;JI Shenglong;HAN Zeqi;WANG Yiwei;WEI Deng;LI Meishan(College of Food Science and Nutritional Engineering,Jilin Institute of Agricultural Science and Technology,Jilin 132101,China;Jilin Brewing Technology Innovation Center,Jilin 132101,China)
出处
《食品安全导刊》
2025年第30期106-109,113,共5页
Food Safety Guide Magazine
基金
吉林省教育厅科学技术研究项目(JJKH20240499KJ)。
关键词
东北酸菜
发酵过程
风味感官特征
定量描述性分析
northeastern Chinese sauerkraut
fermentation process
sensory flavor characteristics
quantitative descriptive analysis
