红烧肉感官描述属性与各分指标测定值之间的相关性分析

摘要

Six reginal special dish of stewed pork with brown sauce were analyzed by sensory evaluation method and instrumental method.PLS was applied to analysis the correlation between sensory descriptive attribute and analysis indexes.Results showed that a better correlation between a* vale and the descriptors with dominant red,L* value had a better correlation with ruddy;aroma flavor and pot-stewed aroma were contributed mostly by palmitic acid and anethole,aniseed aroma was contributed by estragole,anisic aldehyde,cinnamaldehyde,phenylpropyl aldehyde;Caramel was contributed mostly by amino acid,soy aroma and salty were mostly contributed by umami nucleotide.Reversion and cohesiveness of pig skin are related to elasticity,hardness and glutinous,sticky respectively;Stalemate,chewiness,hardness of fat had negative correlation with mouth feel,glutinous,moist,flaccid,juicy,soft,smooth;Hardness,ankylosis,chew degrees of lean meat had positive correlation with chewy and negative correlation with exquisite,fresh,tender.%在对我国6种具地域性代表的红烧肉进行感官分析,并建立感官描述词汇表的基础之上,采用仪器分析法分别对红烧肉感官描述属性各分指标进行测定,应用偏最小二乘法(PLS)分析红烧肉各感官描述属性与分指标的相关性.结果表明,颜色分析a*值与以红色为主调的词汇(绯红、枣红等)相关性较好,L*值与红润相关性较好;酱香、卤香主要与棕榈酸、茴香脑相关,大料味与草蒿脑、大茴香醛、桂皮醛、苯丙醛具较好相关性;焦糖味与大部分氨基酸相关性较好,酱油味、咸味与鲜味核苷酸具较好相关性;皮的回复性与弹、韧相关性较好,粘聚性与胶黏感、黏性具一定相关性;肥肉的胶着度、咀嚼度、硬度与入口即化、黏、润泽、烂、多汁、滑嫩、平滑具较强负相关性;瘦肉的硬度、胶着度、咀嚼度与嚼劲具较好正相关,与细腻、鲜嫩、软烂具呈较强负相关.