盐焗乳鸽滋味属性感官分析方法的建立OA

This study aimed to establish a standardized sensory evaluation method for the taste attributes of salt-baked pigeon during mastication.Through quantitative descriptive analysis(QDA),the key taste descriptors were identified as"salty""umami""sweet""kokumi""fatty"and"greasy".An orthogonal experimental design was employed to determine the optimal formulation of the umami reference sample,which consisted of monosodium glutamate(0.6 g/L),disodium 5'-ribonucleotide(0.4 g/L),and salt(0.2 g/L).Intensity rating method indicated that 40℃was the optimal temperature for sensory evaluation.The developed method was subsequently applied to investigate the influence of different heating processes on the sensory quality of salt-baked pigeon.The results revealed that the oven-prepared product exhibited the highest umami intensity(7.34±0.14),while the clay pot-prepared product showed the highest saltiness intensity(7.09±0.26).Time-intensity(TI)analysis demonstrated that the perceived intensity of saltiness and umami peaked at 7.50±0.33 and 7.35±0.08 after 10 and 20 s of oral processing,respectively.The proposed sensory evaluation method can effectively differentiate the taste profiles of salt-baked pigeon under different processing conditions,thereby providing a scientific basis for developing standards for the sensory quality evaluation of traditional salt-baked foods.