为了研究质构变化对醋豆感官特性的影响，完善醋豆的品质控制体系，本文利用定量描述分析法(Quantitative descriptive analysis，QDA)对醋豆的感官特性进行评定与差异性分析，研究其与质构特性之间的相关性，并基于醋豆质构感官品质预测模型以及响应面法优化醋豆的加工工艺。结果表明：不同浸泡时间所得醋豆在适口性的感官强度上有极显著差异（p<0.01），外观的感官强度上显著差异（p<0.05），色泽、豆香、醋香和酸度表现为无显著差异，且质构仪所测指标对感官评价结果有良好的预测性，模型方程为Y=-10.368-0.01X1+0.124X2-15.173X3。响应面优化得到3个因素影响显著性大小依次为醋豆比>浸泡时间>浸泡温度；最佳加工工艺参数为：醋豆比4.3、浸泡温度25 ℃、浸泡时间67 d，此条件下适口性得分最高为6.60，醋豆品质最优，为进一步完善醋豆的品质控制研究体系提供了理论依据。

In order to explore the effect of texture on the sensory characteristics of vinegar soaked-soybean and improve the quality control system of vinegar soaked-soybean, quantitative descriptive analysis method (QDA) was used to evaluate and analyze the sensory characteristics of vinegar soaked-soybean in this work. The correlation between sensory characteristics and texture properties of vinegar soaked-soybean were studied. The processing of vinegar soaked-soybean was optimized by the quality prediction model and response surface methodology. The results indicated that there were significant differences in the sensory palatability (p<0.01) and sensory appearance (p<0.05) of different groups of vinegar soaked-soybean, and no significant difference in color, flavor and acidity. Furthermore, the sensory evaluation results could be predicted by the indicators measured by texture analyzer and the model equation was Y=-10.368-0.01X1+0.124X2-15.173X3. The response surface optimization obtained that the significant effects order of three factors were followed by vinegar-soybean ratio > soaking time > soaking temperature. The optimal soaking conditions of response surface methodology that provided the maximum palatability (6.60) were determined as follows: vinegar-soybean ratio 4.3, soaking temperature 25 ℃ and soaking time 67 d. The quality of vinegar soaked-soybean was optimal at this condition. It provided a theoretical basis for further improving the quality control system of vinegar soaked-soybean.

福建省自然科学基金项目（2016J01105）