活品底播虾夷扇贝（Patinopecten yessoensis）感官评价描述词的建立

doi:10.7506/spkx1002-6630-201419004

食品科学

活品底播虾夷扇贝（Patinopecten yessoensis）感官评价描述词的建立

杨婷婷，刘俊荣，沈建，马永生，刘世永，肖萌

1.大连海洋大学食品科学与工程学院，辽宁大连 116023；2.中国水产科学研究院渔业机械仪器研究所，上海 200092

出版日期:2014-10-15 发布日期:2014-10-17

Development of Sensory Descriptors for Live Bottom Cultured Scallop Patinopecten yessoensis

YANG Ting-ting, LIU Jun-rong, SHEN Jian, MA Yong-sheng, LIU Shi-yong, XIAO Meng

1. College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China;
2. Fishery Machinery and Instrument Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200092, China

Online:2014-10-15 Published:2014-10-17

摘要/Abstract

摘要：

通过建立感官分析描述词以便能够客观评价活品底播虾夷扇贝的风味品质。首先，通过问卷调查从90 名参与者中选出49 名候选评价员；再通过测定舌部菌状乳突数量、基本味识别能力、觉察阈以及识别阈等，最终成立9 人评价小组。感官评价6 个不同的活品虾夷扇贝样本，征集得到101 个描述词，通过统计分析筛选描述词并设立参比物参照，最后确定32 个活品虾夷扇贝感官描述词。设置不同条件下的活品虾夷扇贝贮藏模式，通过每日跟踪分析以验证描述词，经主成分分析发现，前两个主成分的累计贡献率为68%，贮藏0～1 d时，活品虾夷扇贝的风味特征集中表现为鲜和甜，区分样品感官差异的风味特征为后味（AT-鲜味、AT-甜味、AT-海鲜味）和滋味（T-鲜味）；而在贮藏后期，其风味趋于平淡且与滋味（T-苦味）具有某种关联。

关键词: 虾夷扇贝, 感官评价, 感官描述词

Abstract:

This study aimed to develop a list of descriptors to evaluate the quality of live bottom cultured scallop (Patinopecten
yessoensis). Firstly, 49 sensory candidates were screened from 90 participants by primary screening questionnaires, and the
candidates were further selected by measuring fungiform papillae density in their tongue, basic taste recognition ability,
detection threshold, and recognition threshold. A sensory panel of 9 assessors was finally built. One hundred and one
descriptive words were generated by the assessors for sensory evaluation of 6 scallop samples, and these terms were refined
to 32 by statistical methods. The 32 descriptors were further verified by daily sensory analysis of live scallops under different
storage conditions. The results of principal components analysis showed that the cumulative contribution rate of 2 principal
components reached 68%. The main flavor profile contributors were sweetness and freshness during the first day of storage.
The scallop samples can be discriminated by after-taste (AT-umami, AT-sweet, and AT-seafood) and taste (T-umami), while
the flavor during the later stage turned out to be associated with taste (T-bitter).

Key words: Patinopecten yessoensis, sensory evaluation, sensory descriptors

中图分类号:

TS254

杨婷婷，刘俊荣，沈建，马永生，刘世永，肖萌. 活品底播虾夷扇贝（Patinopecten yessoensis）感官评价描述词的建立[J]. 食品科学, doi: 10.7506/spkx1002-6630-201419004.

YANG Ting-ting, LIU Jun-rong, SHEN Jian, MA Yong-sheng, LIU Shi-yong, XIAO Meng. Development of Sensory Descriptors for Live Bottom Cultured Scallop Patinopecten yessoensis[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201419004.

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活品底播虾夷扇贝（Patinopecten yessoensis）感官评价描述词的建立

Development of Sensory Descriptors for Live Bottom Cultured Scallop Patinopecten yessoensis

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