Sensory evaluation method for Kokumi taste

Abstract

The invention relates to the technical field of sensory evaluation, in particular to a sensory evaluation method of Kokumi taste. The Kokumi taste sense organ evaluation method comprises the following steps: establishing a sense organ group by screening and training product evaluators, and determining optimal sense organ evaluation conditions in the aspects of matrix selection, Kokumi substance addition amount, sample amount, temperature, swallowing mode and whether a nasal splint is used or not. Then selecting a consumer to carry out CATA sensory inspection on the blank matrix and the matrix added with the Kokumi substance under the optimal sensory condition; and carrying out statistics on descriptors with significance in the CATA questionnaire, carrying out time-intensity (TI) analysis, determining sensory attributes as descriptors of Kokumi taste according to a TI result, establishing a reference system, and finally, carrying out scoring quantification on each attribute of the sample by an evaluation group. According to the sensory evaluation method disclosed by the invention, the taste attribute of the Kokumi can be accurately described, the sensory difference between different substances with the Kokumi attribute can be identified, and finally, the Kokumi taste sensory evaluation method is successfully established.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of sensory evaluation, in particular to a sensory evaluation method of Kokumi taste. BACKGROUND

[0002] The word Kokumi comes from Japan, and there is no clear definition in China. The word Koku is used to describe and evaluate whether food is palatable, and mi means taste in Japanese, which can be traced back to 1990. Kokumi is used to represent Koku, which is induced by adding some substances without taste to change the taste perception, and such substances are called "Kokumi substances". In the field of sensory evaluation, most of the existing methods are designed for common products such as fruits and vegetables, which have relatively specific and easy-to-distinguish characteristics. However, Kokumi is not a single product, it is a complex taste, unlike the five basic tastes, it describes a taste characteristic with continuity, full mouthfeel and thickness. Some scholars also describe Kokumi with characteristics such as complexity and mouth coating. However, most of the description words are translated from other languages, have similar meanings, and lack the original meaning, which ordinary consumers cannot fully understand. At present, foreign countries mostly use quantitative descriptive analysis (QDA) to evaluate Kokumi, and there is still a lack of sensory evaluation method of Kokumi taste in China. Without a suitable evaluation method, it is difficult to accurately evaluate the intensity, quality and overall performance of Kokumi taste in food, which is crucial for product development, quality control and consumer acceptance.

[0003] With the continuous deepening of the current Kokumi research, in view of the above problems, it is urgent to collect description words from the perspective of consumers, establish a sensory evaluation system of Kokumi taste, and form Kokumi description suitable for ordinary consumers to perceive. Further promote the research and application of Kokumi, and provide sensory evaluation basis for the development of Kokumi substances. SUMMARY

[0004] To address the aforementioned problems, the present invention aims to provide a sensory evaluation method for Kokumi taste. This Kokumi taste sensory evaluation method includes the following steps: establishing a sensory panel by screening and training tasters; determining optimal sensory evaluation conditions based on matrix selection, the amount of Kokumi substance added, sample size, temperature, swallowing method, and whether a nasal clip is used; then selecting consumers to conduct CATA sensory tests on a blank matrix and a matrix with added Kokumi substance under optimal sensory conditions; performing time-intensity (TI) analysis on significant descriptive terms in the CATA questionnaire; determining sensory attribute descriptive terms for Kokumi taste evaluation based on the TI results; determining reference samples and scales for each attribute; and training the sensory evaluation panel. Finally, the sensory evaluation panel scores and quantifies the Kokumi attributes of different samples. The sensory evaluation method of the present invention can accurately describe the sensory attributes of Kokumi, identify sensory differences between different substances possessing Kokumi attributes, and ultimately successfully establish a Kokumi taste sensory evaluation method.

[0005] The objective of this invention can be achieved through the following technical solutions:

[0006] The purpose of this invention is to provide a sensory evaluation method for Kokumi flavor, comprising the following steps:

[0007] (S1) Collect sample descriptive terms about Kokumi substances, adjust the descriptive terms, and select the descriptive terms;

[0008] (S2) Prepare at least two samples containing Kokumi. Use the CATA method to select several consumers to conduct sensory evaluations of the selected samples. Then, perform Cochran's Q test on the frequency results of the descriptive words mentioned in the CATA method and select attributes with significant differences for time-intensity testing.

[0009] (S3) Combining the maximum intensity of different attributes observed during the evaluation period in the time-intensity test and the area under the curve, select the attributes with significant differences as reference samples and quantitative scoring indicators.

[0010] (S4) Trained and selected evaluators score the property intensity of samples containing Kokumi substances to distinguish samples containing different Kokumi substances.

[0011] In one embodiment of the present invention, in step (S1), candidate evaluators are selected in accordance with the requirements of the national standard GB / T 16291.1-2012 "General Guidelines for the Selection, Training and Management of Sensory Analysis Evaluators Part 1: Selection of Evaluators";

[0012] And the candidate panelists are trained to get the preferred panelists.

[0013] Further, the conditions of the sensory evaluation room include location, temperature, relative humidity, light intensity, odor, lighting, noise, decoration, and safety measures, to ensure that the sensory evaluation is carried out in a known and minimally disturbed controllable environment.

[0014] Further, during the training process, the conditions of the sensory experiment are optimized, including but not limited to the selection of the substrate, the amount of Kokumi substance added, the temperature, the amount of presentation, the swallowing method, and the use of a nose clip, to determine the optimal sensory evaluation conditions.

[0015] In an embodiment of the present application, the descriptors are descriptors that reach a consensus of >70%.

[0016] Preferably, the descriptors include appearance attributes, aroma attributes, taste attributes, and mouthfeel attributes.

[0017] In an embodiment of the present application, in step (S2), the attributes with p<0.05 are selected for time-intensity testing.

[0018] In an embodiment of the present application, in step (S3), the attributes with p<0.05 are selected as quantitative scoring indicators.

[0019] Preferably, the quantitative scoring indicators include the attributes of alcohol, body, and mouthfeel.

[0020] In an embodiment of the present application, the preferred panelists score the intensity of the attributes of samples containing Kokumi substances, and each sample is evaluated three times. The average score given by the preferred panelists is used as the final score of the sample.

[0021] Compared with the prior art, the present application has the following beneficial effects:

[0022] The sensory evaluation method of the present application can accurately describe the sensory attributes of Kokumi substances, obtain Kokumi descriptions that can be perceived by ordinary consumers, and promote the research and application of Kokumi, thereby providing a sensory evaluation basis for the development of Kokumi substances. BRIEF DESCRIPTION OF DRAWINGS

[0023] Figure 1 A correspondence analysis diagram for the correspondence between samples and sensory attributes in correspondence analysis;

[0024] Figure 2 A three-dimensional scoring radar chart of Kokumi taste; wherein, * represents P<0.05; ** represents P<0.01; and *** represents P<0.001. DETAILED DESCRIPTION

[0025] The application will be described in detail below with reference to the accompanying drawings and specific embodiments.

[0026] In the following examples, the reagents used are commercially available unless otherwise specified, and the detection means and methods used are conventional detection means and methods in the art.

[0027] Example 1

[0028] This example provides a sensory evaluation method for Kokumi taste, specifically comprising the following steps:

[0029] (1) Selection and training of evaluators

[0030] From the students of the Shanghai Institute of Fragrance Technology and Engineering, 30 candidate evaluators were selected according to time, interest, and description ability, all of whom had 2-5 years of relevant sensory evaluation experience. According to GB / T 16291.1-2012 "General Guidelines for Sensory Analysis Selection, Training and Management of Evaluators Part 1: Selection of Evaluators", the candidate evaluators were tested for color discrimination, basic taste and smell, matching, ordering, and description ability in the sensory analysis laboratory. Sixteen people were selected, and each evaluator was then trained in sensory description analysis, including basic knowledge of sensory analysis, identification of sensory characteristics, and establishment and use of scales. Twelve selected evaluators (6 men and 6 women) who passed the training and participated in sensory experiments multiple times formed a team of selected evaluators.

[0031] (2) Determination of sensory conditions

[0032] According to GB / T 10220-2012 "General Principles of Sensory Analysis Methodology", the three-point test method was used to determine the matrix; according to GB / T 12315-2008 "Sensory Analysis Methodology: Ranking Method", the amount of Kokumi substance added (using glutathione as an example) was determined; and the scoring method was used to determine the sample amount, temperature, whether to swallow, and whether to use a nose clip.

[0033] Under the determined optimal matrix conditions, the amount of Kokumi substance added, the sample amount, the temperature, whether to swallow, and whether to use a nose clip were determined. Among them, the three-point test, the ranking method, and the scoring method were all used by the 12 selected evaluators. The determined optimal sensory conditions are shown in Tables 1-7.

[0034] Table 1 Matrix determination

[0035]

[0036] Table 2 Determination of Kokumi substance addition amount

[0037]

[0038] Table 3 Sensory evaluation of sample amount

[0039]

[0040]

[0041] Note: Different letters in the same row indicate significant difference (P < 0.05) in the target parameter

[0042] Table 4 Sensory evaluation of temperature

[0043]

[0044] Note: Different letters in the same row indicate significant difference (P < 0.05) in the target parameter

[0045] Table 5 Sensory evaluation of swallowing method

[0046]

[0047] Note: Different letters in the same row indicate significant difference (P < 0.05) in the target parameter

[0048] Table 6 Sensory evaluation of whether to use a nasal clip

[0049]

[0050] Note: Different letters in the same row indicate significant difference (P < 0.05) in the target parameter

[0051] Table 7 Sensory evaluation of optimal sensory conditions

[0052]

[0053]

[0054] Sensory evaluation of sample amount, temperature, and selection of whether to swallow or use a nasal clip were performed using two samples, namely, a blank matrix and a matrix under the optimal Kokumi substance addition amount condition. Glutathione (GSH, ≥98%, BR) used in the experiment was purchased from Shanghai Titan Technology Co., Ltd.; Angel yeast extract (FA31) and baking soda (sodium hydroxide) used to adjust the pH of the solution were from Angel Yeast Co., Ltd.; five kinds of soup matrixes were selected, namely, instant chicken soup, concentrated chicken juice (Tetra Concentrated Chicken Juice, dilution ratio 1:30), pork bone soup (Shuanghui Zhenggu Fresh Pork Bone Flavoring Seasoning, dilution ratio 1:50), fish soup (Suhekai Concentrated Carp Fish Soup, dilution ratio 1:30), and miso soup (Japanese bamboo shoot miso soup, dilution ratio 1:30).

[0055] The chicken broth was prepared by mixing old hen from Dabie Mountain with water (1:3) in a pressure cooker, adding 0.2wt% of sodium chloride and boiling at 95°C for 40 minutes. Then the meat, precipitate and fat were removed and the chicken broth was obtained by cooling. The rest of the soup matrix and the reference samples used in the experiment were as follows: the cream mushroom soup was from the brand of Pokka Sapporo in Japan, the cheese was from the brand of Blue Moon, the dried green and dried sea tangle were from the brand of Tanaka Michio, the corn paste was from the brand of Nanshan (food), and the chicken powder was from the brand of Riken in Japan.

[0056] (3) Determination of sensory descriptors

[0057] The descriptors were collected from the literature and previous experiments, adjusted by 10 consumers who did not participate in the CATA experiment according to the properties of the samples themselves and the language habits of the consumers, and the sample descriptors reaching >70% consensus were selected, including 4 appearance properties (good flow, clear, transparent, light yellow), 5 aroma properties (salty, fresh, MSG, stewed meat, ham), 10 taste properties (fresh, fresh aftertaste, salty, sour, meat soup, oiliness, light, chicken essence, aftertaste, long aftertaste) and 8 texture properties (alcohol, alcohol, aftertaste with sticky feeling, thick, smooth, sticky, delicate and soft, full mouth feeling).

[0058] (4) CATA experiment

[0059] After the descriptors were determined, three samples were selected, namely chicken juice (sample 1), chicken juice + glutathione (sample 2) and chicken juice + yeast extract (sample 3). The CATA questionnaire was designed as shown in Table 8, and then 80 consumers were selected for sensory evaluation. Finally, after screening, 75 valid data were collected.

[0060] Table 8 CATA questionnaire table

[0061]

[0062] The frequency of the descriptors mentioned in the CATA method was subjected to Cochran’s Q test, and the results are shown in Table 9; the corresponding correlation analysis of the samples and the sensory properties in the CATA test is shown in Table 10. Figure 1

[0063] Table 9 CATA method established sensory descriptors and frequency statistics table

[0064]

[0065]

[0066] ​Note: Different letters in the same row indicate significant differences (P < 0.05) in the target parameter. NS means P > 0.05; * means P < 0.05; ** means P < 0.01; *** means P < 0.001.

[0067] In particular, the amount of glutathione and yeast extract added was 1.53 g / L, which is consistent with the amount of kokumi substance determined in step (2). The samples of chicken broth + glutathione and chicken broth + yeast extract were prepared using baking soda (sodium hydroxide) to adjust the pH to be consistent with the pH of the chicken broth.

[0068] (5) Time-intensity (TI) test

[0069] The six taste attributes that were significant in the CATA method were selected for the TI test, namely, alcoholic, oily, smooth, thick, mellow, sticky, and mouthful. The TI test was performed using Sensomaker software, and 30 consumers were selected for evaluation.

[0070] Table 10 and Table 11 are the time-intensity curve I of the samples max Parameter values and curve AUC parameter values and their significance.

[0071] Table 10 Parameter values of the time-intensity curve Imax of the samples

[0072]

[0073] Note: Different letters in the same row indicate significant differences (P < 0.05) in the target parameter.

[0074] Table 11 Parameter values of the time-intensity curve AUC of the samples

[0075]

[0076] Note: Different letters in the same row indicate significant differences (P < 0.05) in the target parameter.

[0077] (6) Definition of the descriptor, reference sample, and scale

[0078] According to the maximum intensity (Imax) of different sensory attributes observed during the evaluation period in the TI test, the following scales were selected: maxBased on the significance of the area under the curve (AUC), the evaluation team comprehensively considered and eliminated the oily taste attribute, determining mellow aroma, richness, and fullness as the three-dimensional indicators for Kokumi's quantitative scoring. The sensory evaluation team collectively discussed and determined the definitions of sensory attributes, reference samples, and their scales, as shown in Table 12. For the mellow aroma reference sample, the chicken powder solution was diluted at a ratio of 1:100; the cream of mushroom soup, representing mellow aroma and richness, was diluted at ratios of 1:150 and 1:600, respectively; the vegetable soup and wakame soup were prepared by soaking and pre-cooking the dried vegetables, then diluted with purified water at ratios of 1:60 and 1:150, respectively; and the corn paste was diluted with hot water at a ratio of 1:150. During training, all samples were heated to 45℃ to maintain the same temperature as the chicken broth. Twelve selected evaluators were trained to score the various sensory attributes of the samples using a 15cm linear scale, as shown in Table 13. Training continued until the evaluators' consistency, repeatability, and discrimination ability met the evaluation requirements.

[0079] Table 12 Detailed description of attributes and their reference strength table

[0080]

[0081]

[0082] Table 13 Descriptive Analysis Training Form

[0083]

[0084] (7) Kokumi taste sensory evaluation

[0085] After training in step (6), 12 selected evaluators scored the intensity of the three attributes of aroma, richness, and fullness of the three samples: chicken broth, chicken broth + glutathione, and chicken broth + yeast extract, to verify whether the three-dimensional sensory descriptions could correctly distinguish the samples.

[0086] Each sample was evaluated three times to obtain a three-dimensional radar chart of Kokumi taste scores, as shown below. Figure 2 As shown. (Through) Figure 2 It can be seen that the chicken broth + glutathione and chicken broth + yeast extract samples show significant differences from the chicken broth sample in terms of aroma, richness, and fullness of taste.

[0087] As can be seen from the above embodiments, the sensory evaluation method for Kokumi flavor provided by the present invention produces descriptive terms that are perceptible to ordinary consumers and can be used to describe the flavor characteristics of Kokumi and distinguish the strength of Kokumi flavor. The method is practical and effective.

[0088] The foregoing description of the embodiments has been presented for the purpose of illustration and description. It is not intended to be exhaustive or to limit the application to the precise form disclosed. Modifications and variations are possible in light of the above teachings or can be acquired from practice of the application. As well, the description is presented in the context of the preferred embodiments as a number of alternatives. It is not intended to limit the application to the precise form described.

Claims

1. A sensory evaluation method for Kokumi flavor, characterized in that, Includes the following steps: (S1) Collect sample descriptive terms about Kokumi substances, adjust the descriptive terms, and select the descriptive terms; (S2) Prepare at least two samples containing Kokumi. Use the CATA method to select several consumers to conduct sensory evaluations of the selected samples. Then, perform Cochran's Q test on the frequency results of the descriptive words mentioned in the CATA method and select attributes with significant differences for time-intensity testing. (S3) Combining the maximum intensity of different attributes observed during the evaluation period in the time-intensity test and the area under the curve, select the attributes with significant differences as reference samples and quantitative scoring indicators. (S4) Trained and selected evaluators score the property intensity of samples containing Kokumi substances to distinguish samples containing different Kokumi substances.

2. The sensory evaluation method for Kokumi flavor according to claim 1, characterized in that, In accordance with the requirements of the national standard GB / T16291.1-2012 "General Guidelines for the Selection, Training and Management of Sensory Analysis Evaluators Part 1: Selection of Evaluators", candidate evaluators were selected. The candidate evaluators were trained, and the best evaluators were selected.

3. The sensory evaluation method for Kokumi flavor according to claim 2, characterized in that, The conditions of the sensory evaluation room include location, temperature, relative humidity, light intensity, odor, lighting, noise, decoration, and safety measures.

4. The sensory evaluation method for Kokumi flavor according to claim 2, characterized in that, During the training, conditions were optimized, including matrix selection, amount of Kokumi substance added, sample volume, temperature, swallowing method, and whether to use a nasal clip to design sensory experiments, in order to determine the optimal sensory evaluation conditions.

5. The sensory evaluation method for Kokumi flavor according to claim 1, characterized in that, The descriptive terms are those that have achieved a consensus of >70%.

6. The sensory evaluation method for Kokumi flavor according to claim 5, characterized in that, The descriptive terms include appearance attributes, aroma attributes, taste attributes, and mouthfeel attributes.

7. The sensory evaluation method for Kokumi flavor according to claim 1, characterized in that, In step (S2), attributes with p < 0.05 are selected for time-intensity testing.

8. The sensory evaluation method for Kokumi flavor according to claim 1, characterized in that, In step (S3), attributes with p < 0.05 are selected as quantitative scoring indicators.

9. A sensory evaluation method for Kokumi flavor according to claim 8, characterized in that, The quantitative scoring indicators include three attributes: aroma, richness, and full-bodied taste.

10. The sensory evaluation method for Kokumi flavor according to claim 1, characterized in that, The evaluators scored the strength of the properties of samples containing Kokumi. Each sample was evaluated three times, and the average score given by the evaluators was used as the final score of the sample.

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