| 曾宪录，林文健，吴广霞，陈志彬，李必爱，黎渊明，林秀琼.沙田柚感官品质的定量描述分析研究[J].广东农业科学,2019,46(6):23-29 |
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沙田柚感官品质的定量描述分析研究 |
| Quantitative Descriptive Analysis of Sensory Quality of Citrus grandis |
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| DOI：10.16768/j.issn.1004-874X.2019.06.004 |
| 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、多汁度、化渣度、甜度、酸度和苦味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，
多汁度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（R=0.182）、多汁度（R=0.182）、总分（R=0.202）呈极显著正相关。 总酸度与化
渣度（R=0.183）呈极显著正相关，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）呈极显著正相关，与果皮香气（R=0.156）、多汁度（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照物，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 plumpness, juiciness, slaggability, 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 substantial deviation and juiciness was significantly affected by
sweetness, hence both were not suitable for sensory evaluation of pomelo; other 6 traits reflected the sensory quality of pomelo
well. Soluble sugar had highly significant positive correlation with sweetness (R=0.182), juiciness (R=0.182) and total score
(R=0.202). Total acid had highly significant positive correlation with slaggability (R=0.183), and had highly significant negative correlation with sweetness (R=-0.174) and grain plumpness (R=-0.168). Vitamin C content had highly significant positive
correlation with pulp aroma (R=0.198) and slaggability (R=0.195). Ash content had highly significant positive correlation with
sweetness (R=0.237), pulp aroma (R=0.196) and total sensory score (R=0.193), and it also had significant positive 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 pomelo samples of the same origins, indicating the good repeatability of the proposed method. Correlation
analysis revealed that most of the sensory traits (such as sweetness, pulp aroma and etc.) demonstrated highly significant
correlation with the nutritive indexes of soluble sugar, vitamin C and ash etc., indicating the good objectiveness of the proposed
method. 【Conclusion】 By using pomelo with sensory quality of middle level as reference, and by using the 6 traits of peel
aroma, pulp aroma, sweetness, juiciness, slaggability and bitterness, the results of sensory evaluation of. grandis by quantitative
descriptive analysis had good consistency with physicochemical indexes. |
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