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混合作为一种样品制备协议,用于减轻茄子中甜度和酸度的感官分析中的果实内部和果实间异质性

Joan Casals^1,2, Roser Romero Del Castillo²

¹Department of Agri-Food Engineering and Biotechnology, Universitat Politècnica de Catalunya (UPC)-BarcelonaTech, Castelldefels, Spain.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

|November 25, 2024

概括

混合番茄样本可以减少感官分析中的实验误差. 这种方法可以准确地评估甜度和酸度,突出了番茄口味概况中局部组织的重要性.

科学领域:

* 食品科学食品科学
* 植物科学植物科学
* 感官科学感官科学

背景情况:

* 在番茄中,果实内部和果实间的变异性对精确的感官分析提出了挑战.
*传统方法难以解释单个水果内部和之间固有的差异.
*小组成员的实验错误可能是感官评估的一个重要因素.

研究的目的:

* 调查西红中的果实内 (locule/pericarp) 和果实间异质性.
* 评估混合采样协议在感觉分析中的有效性.
* 评估混合对甜味和酸度感知的影响.

主要方法:

*对16种番茄品种的果实内和果实间变异性的分析.
*测量可定位酸 (TA) 和可溶性固体 (TSS) 在局部和周围肌组织中的含量.
* 混合与非混合番茄样本的感官评估.

主要成果:

*局部组织的酸度 (22.2%) 和甜味感知 (10.3%) 显著提高,这是由于可定位酸 (TA) 和可溶性固体 (TSS) 的增加.
*在TA,TSS和干物质方面,水果对水果的变化在各种品种中是相当大的.
* 混合样品以创建平均23%的感知甜度和17%的酸度,而不会改变样品的顺序.

结论:

*将局部相对重量整合到番茄表型中对于准确的味道评估至关重要.
*混合样本提供了一种可行的策略,以尽量减少对非挥发性特征的感官分析中的实验误差.
*混合技术提高了番茄甜度和酸度的感觉数据的可靠性.

关键词:

感官分析是一种感官分析.酸性酸性是指酸性的程度.从水果到水果的变化.样品的准备样品的准备甜蜜的甜蜜,甜蜜的甜蜜.在这里,我们可以看到茄,番茄,番茄.

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