| 曾宪录,林文健,吴广霞,等.沙田柚感官品质的定量描述分析研究[J].广东农业科学,2019,(6-7):- |
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沙田柚感官品质的定量描述分析研究 |
| Study of Quantitative Descriptive Analysis of Pomelo Sensory Quality |
| 投稿时间：2019-04-14 修订日期：2019-06-26 |
| DOI： |
| 中文关键词: 沙田柚 感官评定 定量描述分析 可溶性糖 维生素C |
| 英文关键词: Citrus grandis sensory evaluation quantitative descriptive analysis soluble sugar vitamin C |
| 基金项目:广东省粤东西北高校振兴计划重点学科“农业资源与环境”项目（粤教科函（2018）181号）。 |
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| 中文摘要: |
| 【目的】建立沙田柚感官评定标准，用于评价和指导沙田柚的栽培管理。【方法】选取果皮香气、果肉香气、果粒饱满度、多汁性、化渣度、甜度、酸度和苦味共8个感官属性，由5个评定小组对7个不同产地的沙田柚进行定量描述分析。同时，沙田柚果肉经真空冷冻干燥后测定含水量、可溶性糖含量、粗纤维含量、总酸度、维生素C含量和灰分含量，分析感官评定结果与理化指标的相关性。【结果】酸度误差较大，多汁性容易受到甜度的影响而误判，不适合用作感官评定指标，其他6个属性都能较好地反映沙田柚的感官品质。可溶性糖含量与甜度、多汁性、总分的相关系数分别为0.182,0.182和0.202，达到极显著相关。 总酸度与化渣度（R=0.183）极显著正先关，与甜度（R=-0.174）及果粒饱满度（R=-0.168）极显著负相关。维生素C含量与果肉香气（R=0.198）、化渣度（R=0.195）有极显著正相关。灰分含量与甜度（R=0.237）、果肉香气（R=0.196）、总分（R=0.193）极显著正相关，与果皮香气（R=0.156）、多汁性（R=0.143）有显著正相关。不同评定小组对相同沙田柚的评定结果没有显著差异，说明评定方法具有可重复性。大多数感官属性（如甜度、果肉香气等）评定值与理化指标（如可溶性糖、维生素C、灰分含量等）有极显著正相关，说明所采用评定方法具有客观性。【结论】以中等感官品质的沙田柚作为参考物，选取果皮香气、果肉香气、果粒饱满度、化渣度、甜度和苦味6个感官属性对沙田柚进行定量描述分析，结果与理化指标有很好相关性。 |
| 英文摘要: |
| 【Objective】A protocol of Quantitative descriptive analysis was proposed for the sensory evaluation of Citrus grandis fruit quality for better assessment and guiding of cultivation of the fruit.【Method】The evaluation was carried out by 5 sensory evaluation panels to quantitatively evaluate the sensory quality of pomelo of 7 different production origins. Eight traits of sensory quality of peel aroma, pulp aroma, grain fullness, juiciness, slagibility, sweetness, sourness and bitterness, were chosen for quantitative evaluation. In addition, the contents of water, soluble sugar, crude fiber, vitamin C, total acid and ash of the frozen dried pulps were determined for the correlation analysis of these indexes with the sensory traits. 【Result】Results indicated that sourness had too large deviation and juiciness was significantly affected by sweetness, hence both were not suitable for sensory evaluation of pomelo; other 6 traits reflected well the sensory quality of pomelo. Soluble sugar had highly significant positive correlation with sweetness（R=0.182）,juiciness（R=0.182） and ash （R=0.202）. Total acid content had highly significant positive correlation with slagibility（R=0.183）, and had highly significant negative correlation with sweetness（R=-0.174） and grain fullness（R=-0.168）.Vitamin C content had highly significant positive correlation with pulp aroma（R=0.198）and slagibility（R=0.195）. Ash content had highly significant negative correlation with weetness（R=0.237）, pulp aroma（R=0.196） and total sensory score（R=0.193）, it also had significant correlation with peel aroma（R=0.156） and juiciness（R=0.143）. No significant difference occurred between different panels in the sensory evaluation results of the same origins of pomelo samples, indicating the good repeatability of the proposed method. Correlation analysis revealed that most of the sensory traits such as sweetness, pulp aroma demonstrated highly significant correlation with the nutritive indexes of soluble sugar, crude fiber, vitamin C and ash etc., indicating the good objectiveness of the proposed method. 【Conclusion】By using middle level of sensory quality fruits as reference, and by using the 6 traits of peel aroma, pulp aroma, sweetness, juiciness,slagibility and bitterness, the results of sensory evaluation of Citrus grandis by quantitative descriptive analysis had good consistency with physiological indexes. |
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