| 蒜香花生感官品质评价 |
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| 引用本文： | 高薇薇,韩宏伟,王志伟,王秀贞,杨珍,杜龙,李嘉凯,王传堂.蒜香花生感官品质评价[J].现代农业科技,2023(1):170-172. |
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| 作者姓名： | 高薇薇 韩宏伟 王志伟 王秀贞 杨珍 杜龙 李嘉凯 王传堂 |
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| 作者单位： | 山东省花生研究所,山东省花生研究所;沈阳农业大学农学院,山东省花生研究所,山东省花生研究所,山东省花生研究所,山东省花生研究所,吉林农业大学农学院,山东省花生研究所 |
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| 基金项目： | 山东省泰山产业领军人才工程项目（LJNY201808）；国家花生产业技术体系项目（CARS-13）； 烟台市科技计划项目 （2018ZDCX，2020XCZX046）；农业农村部国家花生良种重大科研联合攻关项目；山东省农业科学院农业科技创新工程项目（CXGC2021A46，CXGC2022A03）；广东省重点领域研发计划项目（2020B020219003）。 |
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| 摘 要： | 本研究以高油酸花生品种花育668和普通油酸花生品种白沙171、花育23号为原料，对其制作的蒜香花生进行了感官品质评价。结果表明，花育668蒜香花生蒜香味评分极显著高于白沙171蒜香花生（P<0.01），与花育23号蒜香花生差异不显著（P>0.05）；其他指标与花育23号蒜香花生和白沙171蒜香花生差异不显著（P>0.05）。细腻度、异味、脆度、形态、苦味5项指标是影响蒜香花生总体喜欢度的主要因素。
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| 关 键 词： | 高油酸花生品种 普通油酸花生品种 蒜香花生 感官品质评价 |
| 收稿时间： | 2022/4/27 0:00:00 |
| 修稿时间： | 2022/4/27 0:00:00 |
Sensory Evaluation of Garlic Peanuts made from Three Cultivars |
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| Authors: | WANG Chuantang |
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| Institution: | Shandong Peanut Research Institute,Qingdao |
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| Abstract: | Garlic peanuts are one of the bestsellers in northeastern and northern markets. To explore the feasibility of replacing normal-oleic peanut with high-oleic raw materials, sensory evaluation of garlic peanuts made from 3 cultivars was conducted with respect to nine indexes, including morphology, color, garlic flavor, sweetness, crispness, bitterness, off-flavor, fineness, and overall liking. The results showed that the garlic aroma of Huayu 668 was significantly stronger than that of Dabaisha, but no significant difference between Huayu 668 and Xiaoriben was detected. As far as the sum of the sensory quality indexes other than morphology and color was concerned, Huayu 668 was significantly better than that of Dabaisha; however, Huayu 668 and Xiaoriben did not significantly differ. These results indicated that high-oleic cultivar Huayu 668 could be used to replace normal-oleic raw materials in garlic peanut processing. Dominant analysis demonstrated that fineness, off-flavor, crispness, morphology, and bitterness each contributed more than 10% to the overall liking. These 5 indexes were therefore considered to be the main factors affecting the overall liking of garlic peanuts. This is the first report on sensory evaluation of garlic high-oleic peanuts. |
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