食品科学

• 基础研究 • 上一篇    下一篇

凉感强度参比标度的建立及其时间-强度动态变化

张璐璐,汪厚银,史波林,支瑞聪,解 楠,赵 镭*,陈修红   

  1. 中国标准化研究院食品与农业标准化研究所,北京 102200
  • 出版日期:2016-02-15 发布日期:2016-02-26

Establishment of Reference Scale for and Dynamic Temporal Change of Cooling Intensity

ZHANG Lulu, WANG Houyin, SHI Bolin, ZHI Ruicong, XIE Nan, ZHAO Lei*, CHEN Xiuhong   

  1. Sub-Institute of Food and Agricultural Standardization, China National Institute of Standardization, Beijing 102200, China
  • Online:2016-02-15 Published:2016-02-26

摘要:

采用15 cm线性标度法在确定了凉感强度描述语并通过凉感评价小组对系列质量浓度的L-薄荷醇参比样进行标度的基础上,建立了符合费希纳定律的凉感强度参比标度,即:L-薄荷醇质量浓度为:4.00、7.60、12.00、15.00、20.00 g/L,对应凉感标记值为:2.50 cm(微凉)、5.00 cm(有点凉)、7.50 cm(中凉)、11.00 cm(很凉)及13.00 cm(特凉)。同时,还利用时间-强度法对强度参比标度的动态变化进行了研究,通过相关性分析发现时间-强度参数(Imax为最大强度/cm、Ttot为凉感持续时间/min、AUC为曲线下面积)与强度参比系质量浓度间成正相关关系;通过分析凉感整体强度值(Ioverall,cm)与时间-强度参数的相关性发现,Ioverall与Ttot及AUC的相关系数均在0.90以上,其中与Imax的相关系数高达0.99,表明在凉感强度标度时,Imax对整体强度标度值的影响最大。

关键词: 凉感, 强度参比, 标度, 时间-强度, 动态变化

Abstract:

Based on the cooling descriptors established by a special sensory panel and the analysis of scaling results for
reference samples with different cooling intensities, the linear scale method was adopt to establish a 15-cm labeled line scale
consistent with Fechner’s law. The concentrations of reference samples were 4.00, 7.60, 12.00, 15.00 and 20.00 g/L menthol
aqueous solutions and the labeled values in the 15-cm line scale were 2.50 cm (slight cooling), 5.00 cm (a bit cooling),
7.50 cm (moderate cooling), 11.00 cm (strong cooling) and 13.00 cm (extreme cooling), respectively. Moreover, the time
intensity method was also used to explore the dynamic sensory change of reference samples. The maximum intensity (Imax),
duration time (Ttot) and the area under the time-intensity curve (AUC) were obtained though statistical analysis of the timeintensity
curve established based on sensory panel data. The results showed that the relationship between these time-intensity
curve parameters and the concentrations of reference samples was positively correlated. Meanwhile, the effect of dynamic
sensory change on the overall intensity (Ioverall) was also studied and it was confirmed that Imax played the most important role
in scaling the overall intensity of reference samples. This paper not only has presented a powerful method for quantitative
sensory evaluation of cooling intensity, but also has provided a creative idea for multi-dimension sensory evaluation of
cooling and other trigeminal sensations.

Key words: cooling sensation, intensity reference, scale, time-intensity, dynamic change

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