5种鲜食黄瓜感官与品质评价初探

为了研究黄瓜理化特性与感观品质的相关性,以生产上的5种鲜食黄瓜为研究对象,采用消费者喜好度测试的方法对黄瓜的喜爱程度、食用频率及黄瓜的果形、色泽、风味等质量属性进行感官评价,同时对黄瓜的外形、营养指标进行测定.结果表明,果形喜好度和色泽喜好度呈极显著相关,说明消费者对黄瓜的第一印象是综合外形和颜色2方面来判断是否喜欢;...

Preliminary Study on Sensory and Quality Evaluation of Five Types of Fresh Cucumber

Abstract: To study the correlation between physical and chemical characteristics and sensory quality, five types of fresh cucumber in production were used as the research object, and sensory evaluations of preference for cucumber, frequency of consumption and quality attributes of cucumbers such as fruit shape, color and flavor were conducted by using the method of consumer liking tests, while the appearance and nutritional indexes of cucumbers were measured. The results showed that shape preference of the fruit were extremely significant correlated with color preference of fruit, indicating that consumers'' first impression of cucumber was a combination of both shape and color to determine whether they liked it. Astringency preference and bitterness preference were significantly and positively correlated, indicating that the bitterness and astringency of cucumber had a more consistent effect on the overall taste. Shape index of fruit, hardness value, organic acid content and crispness preference in sensory evaluation were significantly positively correlated, indicating that the larger the shape index of fruit, the larger the hardness value and the higher the organic acid content, the crisper the cucumber tasted. In addition, about 50% of the consumers participating in this evaluation preferred cucumbers, consumed cucumbers mainly once to three times a week, and preferred fresh cucumbers with larger shape index of fruit, greater hardness, crisp texture, sufficient water and no obvious bitter taste.