冷冻即食扬州蛋炒饭风味轮的构建及应用

Construction and Application of Flavor Wheel for Frozen Ready-to-Eat Yangzhou Fried Rice

摘要:

为了解决即食冷冻扬州蛋炒饭复热后风味劣变和产品难标准化的问题，本文以三和四美(DCF1)，三全(DCF2)，正大(DCF3)，百斯特(DCF4)，祥强(DCF5)五种品牌的即时冷冻扬州蛋炒饭为研究对象。由感官评价小组进行感官描述词开发，经初筛、复筛、汇总、删减及筛选，最终收集了22个描述词并建立出扬州蛋炒饭风味轮廓进行主成分分析，随后对样品进行定量描述评价法(Quantitative Descriptive Analysis,QDA)和快速描述评价法(Check-All-That-Apply,CATA)。最后进一步探究风味描述词和营养成分间有无关联性，对基础营养成分、水分含量等进行测定，同时采用电子舌对滋味进行分析。结果表明，被提及次数比较多的描述词是鲜、蛋味、油香、蛋香、嚼劲弹性和疏松蓬松，喜好程度最高的是DCF1。在味觉方面，研究从甜、咸、鲜三个基本味维度，焦香味、海鲜味等七个综合味维度以及回味词绵长，构建了扬州炒饭的味觉评价体系。该研究有望为扬州蛋炒饭风味研究提供参考。

Abstract:

To address the issues of flavor deterioration after reheating and the difficulty in standardizing ready-to-eat frozen Yangzhou egg fried rice, this study focused on five brands of ready-to-eat Yangzhou egg fried rice: Sanhe Simei (DCF1), Sanquan (DCF2), Chia Tai (DCF3), Best (DCF4), and Xiangqiang (DCF5). A sensory evaluation panel was established to develop sensory descriptors. Through preliminary screening, secondary screening, summarization, reduction, and final selection, 22 descriptors were ultimately collected, and a flavor profile of Yangzhou egg fried rice was constructed for principal component analysis. Subsequently, the samples were evaluated using the Quantitative Descriptive Analysis (QDA) method and the Check-All-That-Apply (CATA) method. Furthermore, the correlation between flavor descriptors and nutritional components was explored. Basic nutritional components and moisture content were measured, and an electronic tongue was employed to analyze taste profiles. The results indicated that the most frequently mentioned descriptors were umami, egg flavor, oily aroma, egg aroma, chewiness/elasticity, and loose/fluffy texture, with DCF1 receiving the highest preference rating. In terms of taste, a taste evaluation system for Yangzhou fried rice was established based on three basic taste dimensions (sweet, salty, and umami), seven comprehensive taste dimensions (such as roasted aroma and seafood flavor), and the aftertaste descriptor "lingering." This study is expected to provide a reference for flavor research on Yangzhou egg fried rice.