25个干辣椒品种色、香、味品质差异评价

蓬桂华; 王永平; 李文馨; 孙小静; 陆敏

doi:10.13386/j.issn1002-0306.2020060290

25个干辣椒品种色、香、味品质差异评价

Differences and Comprehensive of Color, Aroma and Taste Quality of 25 Dry Pepper Varieties

摘要

摘要: 利用测色仪、电子鼻、电子舌等现代电子设备测定25个干鲜两用型辣椒品种辣椒粉的色泽、香气与滋味，并进行主成分分析、聚类分析与差异评价。结果表明：25个辣椒粉的L^*在51.15~58.51之间，变异系数3.19%；a^*在24.43~31.02之间，变异系数6.75%；b^*在25.74~36.31之间，变异系数8.69%；色度角（H）在43.37~53.76之间，变异系数5.53%；饱和度（C）在36.98~45.98之间，变异系数6.39%；25个辣椒粉主要的香味差异表现在无机硫化物类（W1W）和有机硫化物类（W2W），主要的滋味差异表现在鲜味、苦味和咸味上；主成分分析将7个主要的性状综合为3个主成分，分别为气味因子、咸味因子和苦味因子，3个主成分因子包含了25个辣椒品种色、香、味性状的绝大部分信息，累计贡献率达86.31%以上；在欧式距离D=14.5处，将25份辣椒品种聚为4大类群，第Ⅰ类群的特点是a^*最高，鲜味最强，香气最弱；第Ⅱ类群的特点是咸味最强，a^*较高，鲜味、香气较强；第Ⅲ类群的特点是b^*最高，a^*最低，苦味、咸味最弱；第Ⅳ类群的特点是香气、苦味最强，而b^*最低，鲜味最弱。本研究对辣椒感官品质电子评价体系的建立具有一定的指导意义。

Abstract: The color, aroma and taste of chili pepper powder that was produced by 25 pepper varieties for both dry and fresh fruit production were measured with modern electronic equipment such as colorimeter, electronic nose, and electronic tongue. The principal component analysis, cluster analysis and difference evaluation were carried out. The results showed that: Analysis of the color of 25 peppers displayed that the L^* of 25 chili powders was between 51.15~58.51, and the coefficient of variation was 3.19%. a^* was between 24.43~31.02, and the coefficient of variation was 6.75%. b^* was between 25.74~36.31, and the coefficient of variation was 8.69%. The chromaticity angle (H) was between 43.37~53.76, and the coefficient of variation was 5.53%. The saturation (C) was between 36.98~45.98, and the coefficient of variation was 6.39%. The main aroma difference of 25 chili powders was manifested in inorganic sulfide (W1W) and organic sulfur compounds(W2W). The main taste differences were expressed in umami, bitter and salty taste. The principal component analysis of the above evaluation indicators, the 7 main traits were combined into 3 main components-odor factor, salty factor and bitterness factor, and the 3 principal component factors contain most of the information on the color, aroma, and taste traits of 25 pepper varieties, and their cumulative contribution rate of over 86.31%. At the Euclidean distance D=14.5, 25 pepper varieties were gathered into 4 major groups, the first group’s characteristic was the highest a^* and strongest umami taste, and weakest aroma. The second group featured the strongest salty taste, high a^*, and strong umami and aroma. The third group was characterized by the highest b^*, and the minimum a^*, the weakest bitterness, and salty taste. The fourth group’s characteristic was the strongest aroma and bitterness, and the minimum b^* and weakest umami. This study would have a certain guiding significance for the establishment of the electronic evaluation system of pepper sensory quality.