A quick evaluation model and construction method for quality of spicy chips based on multi-level sensory flavor

Abstract

The present application belongs to the field of food technology, and particularly relates to a quality rapid evaluation model and a construction method of spicy chilli bar based on multi-level sensory flavor. The present application aims at different intensity of different quality concentration reference samples of spicy chilli bar on the scale from the perspective of multi-level sensory flavor. The reference samples can be used to accurately calibrate the sensory difference of the evaluators, unify the standardization of the evaluation benchmark, and further greatly improve the accuracy and objectivity of the sensory evaluation data. Not only can the present application provide a reference scale for accurately quantifying the quality of spicy chilli bar, but also can provide a systematic research idea and technical method for the establishment of other sensory characteristic reference samples, which has important significance for improving the scientific analysis level of the sensory evaluation of spicy chilli bar products.

Description

Technical Field

[0001] This invention belongs to the field of food sensory evaluation technology, and specifically relates to a rapid quality evaluation model and construction method for spicy strips based on multi-level sensory flavor. Background Technology

[0002] Spicy strips, a type of seasoned noodle product with rapidly growing consumer demand in recent years, are beloved by consumers for their unique spicy flavor and texture. The flavor profile of spicy strips is complex, encompassing multiple sensory attributes including appearance, aroma, texture, taste, and overall flavor. Systematic research into their flavor is of significant practical importance for optimizing product quality and enhancing the consumer experience.

[0003] Currently, the quality evaluation of spicy snack strips mainly relies on internal inspections by manufacturers and random checks by market regulators. Evaluation methods are largely based on subjective judgment by evaluators, lacking a systematic and standardized descriptive framework, which is detrimental to product quality control, formula optimization, and industrialization. Existing technologies for food sensory evaluation often employ single-dimensional scoring or simple weighting methods, which have the following problems: First, the evaluation indicators are incomplete, focusing primarily on flavor and texture while neglecting important factors influencing consumer purchasing decisions, such as appearance, color, and shape. Second, the weighting of indicators is unreasonable, failing to scientifically quantify the impact of each factor on quality. Third, the evaluation standards are vague, lacking clear grading descriptions, resulting in highly subjective and poorly repeatable evaluation results, making it difficult to compare the quality of products from different companies and batches.

[0004] Sensory wheels, as an intuitive and systematic sensory evaluation tool, have been applied in the food industry, including alcoholic beverages, dairy products, and tea. Through a hierarchical indicator system and clear evaluation standards, they can effectively reduce subjective errors and improve the scientific rigor and consistency of evaluations. However, existing sensory wheel evaluation methods are not customized for the product characteristics of spicy strips (mala tang), and cannot accurately reflect the core quality elements of spicy strips. Therefore, there is an urgent need to construct a sensory evaluation model specifically for spicy strips to achieve rapid, objective, quantitative, and comprehensive evaluation of their quality. Summary of the Invention

[0005] To address the above technical problems, this invention proposes a rapid quality evaluation model and construction method for spicy strips based on multi-level sensory flavor.

[0006] The technical solution provided by this invention is:

[0007] A rapid quality evaluation model for spicy snack strips based on multi-level sensory flavor is constructed using the following steps:

[0008] S1 collects samples of spicy strips from different brands and flavors to comprehensively obtain sensory descriptive words for various spicy strips;

[0009] S2 organizes and deletes the sensory descriptive words in S1, and defines them to determine the target descriptive words for the multi-level sensory flavor of spicy strips. The multi-level sensory flavor includes four levels: appearance, texture, aroma, and taste.

[0010] S3 draws a sensory wheel for spicy strips based on the target descriptive words in S2;

[0011] S4 uses physical reference samples to quantify the target descriptive words determined in S2, and constructs a scale for the intensity of sensory attributes of spicy strips;

[0012] S5, based on the sensory wheel constructed in S3, performs geometric mean screening, principal component analysis, and correlation analysis on the sensory descriptive words of different spicy snack samples to obtain the characteristic sensory descriptive words of spicy snacks.

[0013] S6 uses the analytic hierarchy process (AHP) to determine the multi-level attribute weights of spicy strips, and combines the characteristic sensory descriptive words of spicy strips selected in S5 to establish a rapid quality evaluation model of spicy strips based on multi-level sensory flavor.

[0014] In the above method, as a preferred embodiment, in S1, a professional sensory evaluation team for spicy snacks is established to conduct a comprehensive evaluation of the sensory flavor of each spicy snack and obtain sensory descriptive terms for each spicy snack.

[0015] Preferably, in S2, hedonic terms, pleasure-related terms, quantitative terms, and terms unrelated to the sensory characteristics of spicy strips are deleted from the sensory descriptive terms of spicy strips obtained in S1.

[0016] As a preferred option, in S3, a physical reference sample is selected to correspond with the intensity of the target descriptive word to construct a sensory attribute intensity scale for spicy strips. The intensity of the sensory attribute is divided into six levels from 0 to 5, namely none, weak intensity, slightly weak intensity, medium intensity, slightly strong intensity, and strong intensity.

[0017] Preferably, in step S4, the geometric mean M is calculated for each sensory descriptor. Based on the value of M, sensory descriptors with larger M values ​​are selected for subsequent principal component analysis and correlation analysis to screen feature descriptors. The geometric mean M = ;

[0018] Where F represents the percentage of times the descriptor is actually mentioned out of the total number of times, and I represents the intensity of the descriptor and the percentage of the maximum possible intensity.

[0019] As a preferred embodiment, in S5, a questionnaire survey is used to determine the comparison of the importance of sensory quality indicators of spicy strips. The statistical results are mapped to a comparison scale table, and scores are assigned according to the weights of appearance, texture, taste, and aroma. The characteristic sensory descriptive words are classified, and combined with the characteristic sensory descriptive words of spicy strips established in S4, a quantitative evaluation model of spicy strip quality based on multi-level sensory flavor is established.

[0020] As a preferred option, the application of the constructed evaluation model in the quality evaluation of spicy strips also falls within the technical scope that this application aims to protect. Specifically, the application involves quantitatively describing and evaluating different spicy strip samples based on the established multi-level sensory flavor rapid evaluation model for spicy strips.

[0021] The present invention has the following advantages and effects compared with the prior art:

[0022] This invention is the first to construct a sensory flavor evaluation model for the unique product of spicy strips from a multi-level perspective, achieving standardized and visual expression of flavor attributes and improving the consistency and standardization of sensory descriptions of spicy strips. Furthermore, this invention determines the weight of each sensory attribute through the analytic hierarchy process and establishes a quantitative descriptive analysis method in conjunction with feature descriptive words, realizing the quantitative evaluation of the flavor characteristics of spicy strips. This makes the evaluation system more objective and scientific, helps to reduce subjective human differences, and provides a standardized system for the rapid and quantitative evaluation of the quality of spicy strips. Attached Figure Description

[0023] Figure 1 The sensory wheel for spicy strips constructed according to this invention;

[0024] Figure 2 This is a primary sensory profile cross-section of different spicy snack samples according to the present invention.

[0025] Figure 3 This is a cross-sectional view of the secondary sensory profile of different spicy snack samples according to the present invention. Detailed Implementation

[0026] To enable those skilled in the art to better understand the present invention, the present invention will now be further described in conjunction with specific embodiments.

[0027] Example 1

[0028] A rapid quality evaluation model for spicy snack strips based on multi-level sensory flavor is constructed, and the specific steps are as follows:

[0029] S1: Collect samples of spicy strips from different brands and flavors, establish a professional sensory evaluation team for spicy strips, and conduct a comprehensive evaluation of the flavors of different spicy strips. The specific operation is as follows:

[0030] Five grams of samples of different brands and flavors of spicy strips were taken and placed into multiple randomly coded sample trays. The trays were then provided to the evaluators in a random order. The evaluators tasted each sample in an independent environment free from external interference. Following the steps of pre-tasting, during-tasting, and post-tasting, they recorded sensory descriptive terms related to four different levels: appearance, texture, aroma, and taste. These terms were used to describe the sensory quality of the spicy strips. After tasting each sample, the evaluators allowed a short rest and used sesame seeds and drinking water to alleviate taste fatigue. A summary table of sensory descriptive terms for different levels of spicy strips is shown in Table 1.

[0031] Table 1. Summary of Sensory Descriptive Terms for Different Levels of Mala Spicy Strips Appearance Reddish-brown hue, uniform color, glossy, filamentous, rod-shaped, uniform thickness, smoothness, texture, attachments, pores, white core. texture Shriveled, plump, meaty, chewy, firm, elastic, firm, soft and tender, meaty texture, sticky, crumbly, resilient, oily, juicy, fatty Aroma (smell) Artificial flavor, meaty aroma, mushroomy aroma, sesame aroma, sweet and savory aroma, green bean aroma, chili aroma, burnt aroma, spicy aroma, fried aroma, chili oil aroma, numbing aroma, spice aroma, rapeseed oil aroma, rancid aroma, cumin aroma, barbecue aroma, caramel aroma, fatty aroma, pepper aroma, braised aroma, pine aroma, butter aroma, soy sauce aroma, fermented bean aroma, garlic aroma, burnt aroma, beef aroma, vinegar aroma, mild, rich, pungent, harmonious. Taste (guest's sense of flavor) Salty, umami, sweet, bitter, sour and spicy, numbing, salivating sensation, burning sensation, persistence, harmony, tingling sensation, stimulation, mellowness, freshness, dry mouth, sweet aftertaste, layering, richness, acidity

[0032] S2: The sensory descriptive terms of different levels of spicy strips obtained in S1 were deleted and sorted out. Hedonic terms, pleasure-related terms, quantitative terms, and terms unrelated to the sensory characteristics of spicy strips were removed. The terms were defined and physical reference samples were added to determine the multi-level sensory flavor target descriptive terms used to construct the sensory model of spicy strips, as shown in Table 2.

[0033] Table 2. Definitions of Sensory Descriptive Terms for Spicy Strips and Sample Tables of Actual Products Reddish-brown tones The degree to which the sample surface appears reddish-brown / uniform thickness The degree of uniformity in the overall diameter or thickness of the sample / Attachment The density of the seasoning particles (such as sesame seeds and chili flakes) adhering to the surface. / Rod-shaped The sample's shape is close to that of a cylindrical rod. / Porous The amount of sponge-like pores on the cross-section or surface / Even color The overall color distribution is uniform, with no obvious color spots or color differences. / Texture The degree of surface unevenness or roughness / White core After biting open, the center of the cross-section showed an unwetted white color. / toughness The sample's resistance to being bitten through by teeth during chewing (chew resistance). / elasticity The ability of a sample to return to its original shape after being pressed or chewed. / hardness Force required for the first bite of the sample / Soft and sticky The sample was soft and had a slightly sticky texture. / Juicy The amount of oil / water released from the sample during chewing / Fatty feeling The degree of lubrication or greasiness felt in the mouth / sour It tastes like a diluted citric acid solution. Citric acid solution sweet It tastes like a diluted sucrose solution. sucrose solution Umami It tastes like MSG solution. Sodium glutamate solution Salty It tastes like a salt solution. Sodium chloride solution numbness The numbness on the tongue caused by Sichuan peppercorns Sichuan pepper oil dilution spiciness Burning or stinging sensation in the mouth caused by chili peppers Capsaicin solution drooling The degree to which tasting stimulates saliva production / burning sensation Persistent burning pain in the throat after swallowing / Layering The flavors don't appear one at a time, but rather unfold in succession, presenting multiple tastes. / meaty aroma The smell is similar to that of cooked beef or pork. / Chili aroma The characteristic aroma of chili oil or dried chilies after being heated Chili oil Sesame The unique fresh and woody aroma of green or red Sichuan peppercorns Sichuan peppercorn Barbecue flavor The smell is similar to that of food grilled over charcoal (containing cumin). Cumin barbecue seasoning Spicy Volatile odors that irritate the nasal cavity and trigger a sneezing urge Chipotle pepper burnt smell The burnt smell produced by overheating food Burnt toast Soy sauce flavor The unique aroma of fermented soy products or soy sauce Brewed soy sauce Braised food The mixed aroma of star anise, cinnamon and other traditional braising spices / Pepper flavor The distinctive spicy aroma of black / white pepper Black pepper powder Sweet and umami flavor The aroma of a combination of sweetness and umami Oyster sauce Rich Overall aroma intensity / coordination The flavors blend well together, with no jarring or unpleasant tastes. / soft It has low irritation and a smooth, non-choking sensation when swallowed. / mellow A full-bodied, long-lasting, and rich overall flavor profile. /

[0034] S3: Based on the target descriptive words obtained in S2, classify them and draw the sensory wheel of spicy strips, such as... Figure 1 As shown, the sensory wheel drawn mainly consists of four levels: the core layer, which is a picture of the spicy strip's shape, mainly used to identify the spicy strip sample; the primary attribute layer, which includes four descriptors, representing the fan-shaped areas of appearance, texture, taste, and aroma; the secondary descriptive word layer, which includes 15 descriptors, further refining several secondary areas within each primary attribute fan-shaped area; and the tertiary descriptive word layer, which includes 59 descriptors, arranging several selected sensory descriptive words within each secondary area. As can be seen from the figure, the drawn spicy strip sensory wheel is arranged from the inside out, with clear color contrast between each level, which can more clearly and intuitively express the product flavor characteristics of the spicy strip sample from multiple different levels.

[0035] S4: Based on the sensory wheel for spicy snacks constructed in S3, different spicy snack samples were evaluated, specifically including the following steps:

[0036] Based on the pre-set physical reference samples, the target descriptive words determined in S2 are quantified to construct a sensory attribute intensity scale for spicy strips, and the sensory descriptive words of different spicy strip samples are quantitatively evaluated.

[0037] The intensity of the specific sensory descriptive terms for spicy strips and the corresponding physical reference samples is shown in Table 3.

[0038] Table 3. Sensory descriptions of spicy strips and their corresponding intensity in physical reference samples. sour 0.05% citric acid solution = 2.0; 0.10% citric acid solution = 4.0 sweet 2.0% sucrose solution = 2.0; 5.0% sucrose solution = 4.0 Umami 0.2% monosodium glutamate solution = 2.0; 0.5% monosodium glutamate solution = 4.0 Salty 0.2% sodium chloride solution = 2.0; 0.5% sodium chloride solution = 4.0 numbness 10% Sichuan pepper oil dilution = 2.0; 30% Sichuan pepper oil dilution = 4.0 spiciness 30% chili oil dilution = 2.0; 80% chili oil dilution = 5.0 meaty aroma Beef jerky = 3.0 Chili aroma Freshly fried chili oil = 4.0 Sesame Commercially available Sichuan pepper oil = 3.0g Barbecue flavor Cumin barbecue seasoning = 3.0 Spicy Dried red chili powder = 4.0 burnt smell Burnt toast = 4.0 Soy sauce flavor Brewed light soy sauce = 2.0; Dark soy sauce = 4.0 Pepper flavor Black pepper powder = 3.0 Sweet and umami flavor Oyster sauce = 3.0g

[0039] Based on Table 3 above, the intensity scale of the sensory attributes of spicy strips is set as shown in Table 4.

[0040] Table 4 Sensory Attribute Intensity Scale for Mala Strips degree none weak Slightly weak medium Slightly stronger powerful

[0041] In this invention, the sensory attribute intensity level of spicy strips is divided into six levels from 0 to 5, namely none, weak intensity, slightly weak intensity, medium intensity, slightly strong intensity, and strong intensity.

[0042] Taking spiciness as an example, if there is no spiciness, it is considered as no spiciness; if the spiciness is less than that of a 30% diluted chili oil solution, it is considered as weakly spicy; if it is comparable to that of a 30% diluted chili oil solution, it is considered as slightly weakly spicy; if it is between that of a 30% diluted chili oil solution and an 80% diluted chili oil solution, it is considered as medium or slightly strongly spicy; and if it is comparable to that of an 80% diluted chili oil solution, it is considered as strongly spicy. The quantitative methods for other sensory flavors are the same as above.

[0043] S5: Based on the sensory wheel constructed in S3, the geometric mean (M) of the sensory descriptors of each spicy snack sample is used for screening. Sensory descriptors with larger M values ​​are selected for subsequent principal component analysis and correlation analysis to obtain the characteristic sensory descriptors of the spicy snack samples.

[0044] The M screening method references the sensory descriptor selection principles of the international standard ISO 11035, and the calculation formula is as follows: M = .

[0045] Where F represents the percentage of times the descriptor is actually mentioned out of the total number of times, and I represents the intensity of the descriptor and the percentage of the maximum possible intensity.

[0046] In this invention, sensory descriptors are dimensionality-reduced by combining principal component analysis and correlation analysis. By calculating the cumulative variance contribution rate and factor loadings, redundant descriptors with high correlation coefficients are eliminated, and feature descriptors with high discriminative power for sample differences are further screened. Specifically, the sensory descriptor rating data after screening is standardized, principal components are calculated based on the standardized data, and the main information dimensions to be retained are determined by the cumulative variance contribution rate or eigenvalue > 1. The importance of each descriptor in the principal components is judged based on its loading, and those with outstanding contributions are selected as candidate feature words. Pearson correlation analysis is performed on the candidate descriptors to eliminate highly correlated terms, resulting in the final set of feature sensory descriptors.

[0047] S6: Using the analytic hierarchy process (AHP), determine the multiple levels of spicy strips, including the weights of attributes such as appearance, texture, taste, and aroma. Combine this with the sensory descriptive words for spicy strips selected in S5 to create a rapid quality evaluation model for spicy strips based on multi-level sensory flavors.

[0048] In this invention, the analytic hierarchy process (AHP) is specifically implemented through a questionnaire survey. Experts compare the importance of sensory quality indicators of spicy snacks using a questionnaire, and the statistical results are mapped onto a 1-9 comparison scale. For example, for smell and taste, if smell is considered significantly more important than taste, the score is 5; otherwise, it is 1 / 5. Similarly, comparisons between other indicators can be obtained, ultimately resulting in the following weights for each sensory attribute: appearance: texture: taste: aroma: 0.07: 0.15: 0.47: 0.31.

[0049] To better construct a quantitative sensory description method for spicy strips, appearance, texture, taste, and aroma are weighted and assigned scores: appearance 10 points, texture 15 points, taste 45 points, and aroma 30 points. Appearance is divided into two secondary indicators: color (5 points) and other appearance attributes (5 points). Texture is divided into three secondary indicators: juiciness, firmness / softness, and stickiness (5 points each). Taste is divided into four secondary indicators: basic flavor (15 points), numbing sensation, spiciness, and aftertaste (10 points each). Aroma is divided into two secondary indicators: characteristic aroma (20 points) and intensity (10 points). Overall flavor is categorized as poor, average, good, and excellent. This method can not only perform qualitative and quantitative analysis of spicy strip samples but also be used for quality control and analysis, new variety development, and quality improvement. The comparison scale table (1-9) and the constructed quantitative sensory evaluation method for spicy strips in this example are shown in Tables 5 and 6.

[0050] Table 5 Comparison Scales 1-9 1 Comparing the element i in the former and the element j in the latter, i and j are equally important. <![CDATA[a ij =1]]> 2 Comparing element i in the former and element j in the latter, i and j are slightly more important. <![CDATA[a ij =3]]> 3 Comparing element i in the former and element j in the latter, i and j are clearly more important. <![CDATA[a ij =5]]> 4 Comparing the former element i and the latter element j, i and j are significantly more important. <![CDATA[a ij =7]]> 5 Comparing the element i in the former and the element j in the latter, i and j are absolutely more important. <![CDATA[a ij =9]]> 6 This indicates that the importance of element i and element j lies between the above criteria. <![CDATA[a ij =2,4,6,8]]> 7 <![CDATA[If the relative importance scale of element i to element j is a ij , then the relative importance scale of element j to i is a ji = 1 / a ij > reciprocal

[0051] Table 6. Quantitative Descriptive Sensory Evaluation Methods for Mala Strips

[0052] Example 2

[0053] Based on the multi-level sensory flavor rapid evaluation model for spicy strips established in Example 1, rapid evaluation was performed on different spicy strip samples (12 different spicy strip samples, such as S1 to S12). Sensory profile diagrams of each spicy strip sample were plotted. The primary and secondary index profile diagrams of different levels of spicy strip samples, such as S1 to S12, are shown below. Figure 2 and Figure 3 As shown.

[0054] Figure 2 As can be seen from the five dimensions of the primary index profile, the appearance dimension has a maximum score of 10 points. Among them, the S7 (9 points), S6 (8 points), S9 (7 points), and S5 (7 points) samples have outstanding appearance performance, with complete shape, uniform color, and more attached substances. The appearance of the S2, S4, S8, and S12 (5-6 points) sample groups is basically qualified, with slight uneven color. The appearance defects of the S1 and S2 (1-2 points) sample groups are obvious, with dark color and more broken stripes, which affects visual acceptance.

[0055] The texture dimension is scored out of 15 points. Among them, S6, S7, and S9 (12~15 points) have a chewy and firm texture, are not sticky or dry, are juicy, and have good chewability; S10~S12 (9~12 points) have a texture that is either too soft or too hard, slightly dry, and have a mediocre chewing experience; the low group: S1~S5 and S8 (3~6 points) have a texture that is too soft and easy to break or too hard and difficult to chew, and have a poor taste experience.

[0056] The aroma dimension is scored out of 30 points. Among them, the S9 and S11 (24 points) sample groups have a rich and harmonious aroma, with a balance between spiciness and spice flavor and no pungent smell; the S2, S3, S5 and S7 (18~24 points) sample groups have a full aroma but a slightly off-flavor or a weak aroma; the remaining samples scored between 12 and 18 points, with a thin aroma or an off-flavor and a lack of layering.

[0057] The taste dimension has a maximum score of 45 points. Among them, the S7, S8, S9, and S11 (36-45 points) sample groups are salty and spicy, with prominent umami flavor and long aftertaste, without excessive saltiness or spiciness. The S2, S5, and S6 (27-36 points) sample groups have a basically balanced taste, with slight deviations in saltiness or spiciness. The remaining sample groups scored between 18 and 27 points, with bland or excessively salty and spicy taste, strong irritation, and poor palatability.

[0058] The total score is out of 100. The best overall group is S7, which scores the highest in appearance, aroma, taste, and total score, and also scores high in texture. It is the most balanced and excellent sample in terms of overall sensory performance. The total scores of sample groups S6, S9, and S11 are between 80 and 90, with outstanding performance in 2 to 3 dimensions and good overall sensory evaluation. The total scores of sample groups S2, S3, S5, S8, and S9 are between 60 and 80, with average performance in each dimension and some shortcomings. The total scores of sample groups S1, S4, and S10 are below 60, with low scores in multiple dimensions and poor sensory experience.

[0059] Based on the above analysis, the conclusion can be drawn that: among the 12 groups of spicy strip samples evaluated, the best sample is S7, which performed excellently in all dimensions, especially aroma, taste and appearance. It is the spicy strip sample with the best overall sensory quality in this evaluation. The texture dimension also performed well overall, with most samples scoring ≥9 points, indicating that the chewing texture of this spicy strip is generally recognized.

[0060] The above are merely preferred embodiments of the present invention and do not limit the scope of the patent. All equivalent changes and modifications made within the scope of the present invention should still fall within the scope of the present invention.

Claims

1. A method for constructing a rapid quality evaluation model for spicy strips based on multi-level sensory flavor, characterized in that, The steps include the following: S1 collects samples of spicy strips from different brands and flavors to comprehensively obtain sensory descriptive words for various spicy strips; S2 organizes and deletes the sensory descriptive words in S1, and defines them to determine the target descriptive words for the multi-level sensory flavor of spicy strips. The multi-level sensory flavor includes four levels: appearance, texture, aroma, and taste. S3 draws a sensory wheel for spicy strips based on the target descriptive words in S2; S4 selects physical reference samples to quantify the target descriptive words determined in S2, and constructs a scale for the intensity of sensory attributes of spicy strips; S5, based on the sensory wheel constructed in S3, performs geometric mean screening, principal component analysis, and correlation analysis on the sensory descriptive words of different spicy snack samples to obtain the characteristic sensory descriptive words of spicy snacks. S6 uses the analytic hierarchy process (AHP) to determine the multi-level attribute weights of spicy strips, and combines the characteristic sensory descriptive words of spicy strips established in S5 to establish a quantitative evaluation model of spicy strip quality based on multi-level sensory flavor.

2. The construction method as described in claim 1, characterized in that, In S1, a professional sensory evaluation team for spicy snacks was established to conduct a comprehensive evaluation of the sensory flavor of each spicy snack and obtain sensory descriptive terms for each spicy snack.

3. The construction method as described in claim 1, characterized in that, In S2, hedonic terms, pleasure-related terms, quantitative terms, and terms unrelated to the sensory characteristics of spicy strips are deleted from the sensory descriptive terms of spicy strips obtained in S1.

4. The construction method as described in claim 1, characterized in that, In S3, physical reference samples are selected and their intensity is matched with that of the target descriptive words to construct a sensory attribute intensity scale for spicy strips. The intensity of the sensory attributes is divided into six levels from 0 to 5, namely none, weak intensity, slightly weak intensity, medium intensity, slightly strong intensity, and strong intensity.

5. The construction method as described in claim 1, characterized in that, In S4, the geometric mean M is calculated for each sensory descriptor. Based on the value of M, sensory descriptors with larger M values ​​are selected for subsequent principal component analysis and correlation analysis to screen feature descriptors. The geometric mean M = ; Where F represents the percentage of times the descriptor is actually mentioned out of the total number of times, and I represents the intensity of the descriptor and the percentage of the maximum possible intensity.

6. The construction method as described in claim 1, characterized in that, In S5, a questionnaire survey was used to determine the importance of sensory quality indicators of spicy strips. The statistical results were mapped to a comparison scale table, and scores were assigned according to the weights of appearance, texture, taste, and aroma. The characteristic sensory descriptive words were classified, and combined with the characteristic sensory descriptive words of spicy strips established in S4, a quantitative evaluation model of spicy strip quality based on multi-level sensory flavor was established.

7. The application of the evaluation model constructed according to any one of claims 1 to 6 in the quality evaluation of spicy strips, characterized in that, Based on the established rapid evaluation model for the quality of spicy strips with multi-level sensory flavors, different spicy strip samples were quantitatively described and evaluated.

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