新疆慕萨莱思感官特性定量描述分析

食品科学 ›› 2013, Vol. 34 ›› Issue (1): 38-44.

新疆慕萨莱思感官特性定量描述分析

朱丽霞1,2，甄文1,2，王丽玲1,2，冯姝1

1.塔里木大学生命科学学院 2.南疆特色农产品深加工兵团重点实验室

收稿日期:2011-11-09 修回日期:2012-12-09 出版日期:2013-01-15 发布日期:2013-01-07
通讯作者: 朱丽霞 E-mail:julycie@yahoo.com.cn
基金资助:
国家自然基金

Quantitative Descriptive Analysis of Sensory Characteristics of Musalais from A’wati, Xinjiang

Received:2011-11-09 Revised:2012-12-09 Online:2013-01-15 Published:2013-01-07
Contact: ZHU Li-xia E-mail:julycie@yahoo.com.cn

摘要/Abstract

摘要： 通过对10份新疆慕萨莱思样品进行定量描述评价，对其评价值进行多变量数据统计分析，并分析对传统慕萨莱思外观、口感及香气特征的影响因素。通过ANOVA、均值风味轮及主成分分析，显示慕萨莱思感官特征差异显著，但主体感官特征为棕色系列、酸甜为主、略带苦涩、香气丰富、典型性强，具有突出的焦糖香与醇香；传统工艺是奠定慕萨莱思基础色调、体态及典型香型的主要因素，但原料品种及贮藏时间也具有不同程度影响；传统工艺与和田红原料是慕萨莱思优质品质的保障，而现代工艺介入及其他原料的选用，对慕萨莱思口感、香气特征具有消弱作用；1～2a贮藏消弱新酒的粗糙、苦涩等口感而使其变得圆润，同时也将其香气馥郁度与悠长尾味消弱而变得寡淡。酿制年份对慕萨莱思感官品质不具明显作用。由偏最小二乘回归法进行分类分析得到慕萨莱思样品分散度大，说明其感官特征复杂多变，稳定性不足。

关键词: 穆萨莱思, 感官特征, 定量描述, 多变量分析

Abstract: In the present study, 10 Musalais samples from different producers in A’wati, Xinjiang were subjected to quantitative descriptive evaluation and multivariable statistical analysis. Besides, factors that influence the appearance, taste and aroma characteristics of Musalais were analyzed. The results of analysis of variance (ANOVA), average flavor wheel chart and principal component analysis indicated significant differences in sensory characteristics of different Musalais samples, which were dominated by a brown color and a good sweet-sour balance with a light bitterness, abundant aroma (prominent caramel and alcoholic aroma) and good representativeness. The traditional production procedure was the main factor underlying the basic color, body and typical aroma of Musalais, but grape variety and storage time were also important affecting factors. The traditional production procedure and Hetain Red grape ensured the quality of Musalaism, whereas the introduction of modern technologies and the use of other grape varieties had negative effects on the taste and aroma of Musalais. After storage for 1–2 years, the rough and bitter taste of fresh Musalais was improved and became mellow and full, and the fragrant aroma and long lingering aftertaste were attenuated and became light. In spite of this, ageing time did not notably affect the sensory quality of Musalais. Partial least square regression and cluster analysis suggested highly dispersive distribution of Musalais samples. This indicates that sensory characteristics of Musalais varies complicatedly and lack stability.

Key words: Musalais, sensory characteristics, quantitative descriptive analysis (QDA), multivariable analysis

中图分类号:

TS262

朱丽霞1,2，甄?文1,2，王丽玲1,2，冯?姝1. 新疆慕萨莱思感官特性定量描述分析[J]. 食品科学, 2013, 34(1): 38-44.

参考文献

[1]. Stone H.and Sidel J. L. Quantitative descriptive analysis: developments, applications, and the future [J]. Food Technology, 1998, 52:48–52.
[2]. 李志江,牛广财,李兴革,左锋,关琛,翟爱华.定量描述分析(QDA)在葡萄酒感官评定中的应用研究[J].中国酿造,2006,6:158-160.
[3]. Mar Vilanova ? Antón Masa?Javier Tardaguila. Evaluation of the aroma descriptors variability in Spanish grape cultivars by a quantitative descriptive analysis[J].. Euphytica , 2009,165:383–389.
[4]. 李华,刘勇强,郭安鹊,梁新红,康文怀,陶永胜.运用多元统计分析确定葡萄酒感官特性的描述符[J].中国食品学报,2007,8:114-118.
[5]. Juan JoséRodríguez-Bencomo?Miriam Ortega-Heras?Silvia Pérez-Magari?o. Effect of alternative techniques to ageing on lees and use of non-toasted oak chips in alcoholic fermentation on the aromatic composition of red wine[J]. European Food Research and Technology,2010,230:485–496
[6]. Jesús Pérez Aparicio, M. ángeles Toledano Medina, Victoria Lafuente Rosales. Descriptive sensory analysis in different classes of orange juice by a robust free-choice profile method[J]. Analytica Chimica Acta,2007,595:238–247
[7]. Elisabeth Koussissi?Alistair Paterson?Yiannis Paraskevopoulos. Factors in Xuencing sensory quality in red wines of the variety Aghiorghitiko (Vitis vinifera L.) from Nemea. European Food Research and Technology,2008,226:745–753
[8]. K.Rossini, S. Verdun, V. Cariou,et al. PLS discriminant analysis applied to conventional sensory profiling data[J]. Food Quality and Preference,2012,23:18–24. http://dx.doi.org/10.1016/j.foodqual.2011.01.005
[9]. Mar Vilanova a, Zlatina Genisheva, Antón Masa, José Maria Oliveira. Correlation between volatile composition and sensory properties in Spanish Albari?o wines [J]. Microchemical Journal,2010,95:240–246.
[10]. Agnieszka Troszyńska, Isabel Estrella, Grzegorz Lamparski,et al. Relationship between the sensory quality of lentil (Lens culinaris) sprouts and their phenolic constituents[J]. Food Research International,2011. http://www.sciencedirect.com/science/journal/09639969.
[11]. Jean-Francois C. Meullenet, Jason Gross,et al. Sensory Descriptive Texture Analyses of Cooked Rice and Its Correlationto Instrumental Parameters Using an Extrusion Cell[J]. Cereal Chemistry,1998,5:714-720
[12]. 廖肇羽.历史夹缝中的诗意和浪漫——多维视野下的刀郎文化[J].喀什师范学院学报,2007,28(4)：47—52
[13]. 朱丽霞,冯姝,郭东起,等.新疆慕萨莱思酿制工艺介绍[C]//李华.第七届葡萄与葡萄酒国际学术研讨会论文集.西安:陕西人民出版社,2011:169-171.
[14]. 朱丽霞,侯旭杰,许倩.新疆慕萨莱思葡萄酒品质分析初探[J].酿酒科技.2008,168(6):68-71.
[15]. 朱丽霞,侯旭杰.新疆慕萨莱思葡萄酒的发展与对策探讨[J].酿酒科技.2008,169(7):111-113.
[16]. 李华.葡萄酒品尝学[M].科学出版社.北京:科学出版社,2010.
[17]. 469 国家标准化管理委员会. GB/T 15038-2006 葡萄酒、果酒通用分析方法[S].北京:中国标准出版社,2007.
[18]. Gustav Styger?Bernard Prior?Florian F.Bauer. Wine flavor and aroma[J]. Journal of Industry Microbiology and Biotechnology.2011,6. DOI 10.1007/s10295-011-1018-4.