感官评定方法确定麻竹笋苦涩味物质成分及与口感的关系

摘要

The bitter and astringent substances in Ma bamboo shoots (Dendrocalamus latiflorus) were determined by quantitative analysis,and their relationship with taste was assessed by sensory evaluation.The fresh bamboo shoots were boiled at 100 ℃ for five different time periods i.e.,0,30,90,150 and 420 s,respectively,and the residues and soups were measured for soluble tannin,oxalate and bitter amino acids (Phe,Val,Arg,Met and Leu),and sensory evaluation of bitter and astringent intensity by trained panelists.The bitterness and astringency of food-grade oxalic acid and tannin standard alone and their mixture at different concentrations were evaluated by sensory panelists to develop a characteristic function describing the relationship between concentration and taste intensity.The results showed that the bitter and astringent tastes of bamboo shoots was overwhelmingly ascribed to the presence of soluble tannin,and the relationship between both tastes and tannin was highly significant with a correlation coefficient of 0.896 and 0.867,respectively.The relationship between bamboo shoot astringency and oxalic acid was significant with a correlation coefficient of 0.448,but there was no significant relationship between bamboo shoot bitterness and oxalic acid.Moreover,no significant relationship existed between the two taste attributes and free bitter amino acids.The functions with tannin concentration as independent variable were used to explore the cause of the heavy bitterness and astringency of bamboo shoots.The results obtained from the analysis of nine samples showed that the models were reliable with a relevancy up to 60.6％-136.4％ for astringency and 63.4％-132.0％ for bitterness.The heavy bitterness and astringency of Dendrocalamus latiflorus was mainly caused by high contents of soluble tannin.%通过分析测定麻竹笋苦涩味物质含量与感官评定方法确定竹笋苦涩味物质成分及与口感的关系.麻竹鲜笋在100℃纯净水中分别进行0、30、90、150 s和420 s 5个时间梯度水煮处理,并测定煮后笋汤、笋渣的可溶性单宁、草酸和游离苦味氨基酸(Phe、Val、Arg、Met和Leu)含量,感官评定小组对其涩味、苦味强度评定,并通过对食品级草酸、单宁标准样品配制的不同质量浓度溶液进行苦涩味感官评定,建立单宁、草酸、单宁和草酸混合液的质量浓度与滋味强度的特征曲线函数.结果表明,影响麻竹笋苦涩味的主要物质是可溶性单宁,竹笋苦味和涩味均与单宁含量呈极显著关系,相关系数分别达0.896和0.867;竹笋涩味与草酸含量呈显著关系,相关系数为0.448,而竹笋苦味与草酸含量无显著关系;竹笋苦涩味与游离苦味氨基酸含量均无显著关系.利用单宁特征曲线函数对竹笋苦涩味偏重的成因进行了分析,对9个笋渣、笋汤的分析结果表明,单宁特征曲线函数对竹笋涩味的解释程度达60.6％～136.4％,对竹笋苦味的解释程度达63.4％～132.0％,较高的可溶性单宁含量是引起麻竹笋苦涩味偏重的主要原因.