不同品種臺灣鳳梨之感官品評暨特色商品開發研究

Sensory Evaluation and Development of Featured Products of Taiwan Pineapples

胡瑞揚(Jui-Yang Hu)

指導教授 ： 曾裕琇

國立高雄餐旅大學/廚藝學院/餐飲創新研發碩士學位學程/碩士(2014年)

https://doi.org/10.6825/NKUHT.2014.00054

摘要

臺灣鳳梨品系眾多，但依照不同品種鳳梨的風味等感官特性及其商品開發、特色餐飲料理並無相關深入研究，故本研究將探討不同品種臺灣鳳梨《土鳳梨(台農3號)、甜蜜蜜鳳梨(台農16號)、金鑽鳳梨(台農17號)、蜜寶鳳梨(台農19號)、牛奶鳳梨(台農20號)》之果實其感官品評風味描述語的建置及比較，並開發三大系列特色產品，進行消費者喜好性品評測試及製程標準化流程建置。研究結果顯示，經由訓練型品評員品評之結果，在鳳梨的外觀中，以金鑽鳳梨(4.03)果肉顏色最深，形狀、大小、果目以牛奶鳳梨最分數最高(4.48、4.06、3.96)，鳳梨芯以金鑽鳳梨最大(3.78)，拍打聲音以甜蜜蜜鳳梨(3.63)最具有鼓聲。質地中，多汁性以金鑽鳳梨(4.21)分數最高，纖維感以土鳳梨(3.41)分數最高，脆度則以甜蜜蜜鳳梨(2.81)最高。風味中，土鳳梨帶有青草味(1.60)及檸檬味(2.43)，甜蜜蜜鳳梨帶有蜂蜜味(3.42)，金鑽鳳梨帶有肉桂味(2.67)及雪莉酒味(2.06)，牛奶鳳梨帶有牛奶味(2.68)及草莓味(2.32)，酸味以土鳳梨(3.85)最明顯，甜味及鮮味以金鑽鳳梨(4.28、3.78)分數最高。根據不同鳳梨感官品評測試結果進行研發出鳳梨特色商品共三大系列7種產品，包含地方伴手禮產品之鳳梨果醬、鳳梨果乾、鳳梨酥(陳梅鳳梨酥、百香鳳梨酥)、體驗活動之微波蛋糕(金鑽鳳梨微波蛋糕)、宅配商品之乳酪蛋糕(鳳梨輕乳酪蛋糕、鳳梨重乳酪蛋糕)，經由消費者喜好性品評(七點量表)測試，其產品之整體接受度皆為5.42~6.42之間，本研究研發之成果，除了建立不同品種鳳梨感官特性及資料庫，期待以不同品種鳳梨有更多元化之應用，作為餐飲業創新永續經營之範例。

關鍵字

鳳梨 ； 風味描述語 ； 體驗活動 ； 宅配商品

並列摘要

There are a large variety of pineapples in Taiwan, but there are no relevant in-depth studies about the sensory characteristics, product development, and cuisine of different variety of pineapples with different types of flavors. This study will explore the fruits of different kinds of Taiwanese pineapples (Tainung No. 3, Tainung No. 16, Tainung No. 17, Tainung No. 19, Tainung No. 20) to build their sensory flavor description languages by comparing with one another, and the development of three series of specialty products, through consumer preferences sexual conduct testing and tasting, to set up the standardization of process. The results show that according to the outcome of the trained-tasting panelists' judgment, the researcher establishes three categories of describing pineapples (appearance, texture, flavor). Among them, from the appearances of the pineapples, Tainung No. 17 has the deepest flesh color (4.03). The shape, size, exocarp of Tainung No. 20 scores the highest (4.48,4.06,3.96), while Tainung No. 17 has the biggest core (3.78), and patting Tainung No. 16 makes sounds (3.63) like drums. Speaking of texture, the juiciness to Tainung No. 17 (4.21) gets the highest score, fiber sense of Tainung No. 3 with the highest score (3.41), and the degree of crispness in Tainung No. 16 places (2.81) the highest. However, in flavor, Tainung No. 3 tastes grassy (1.60) and lemon (2.43), Tainung No. 16 is with honey flavor (3.42), Tainung No. 17 tastes of cinnamon flavor (2.67) and Shirley alcohol (2.06), Tainung No. 20 has milk flavor (2.68) and strawberry (2.32), Tainung No. 3 stands out in acidity (3.85), and Tainung No. 17 is conspicuous in sweetness and freshness (4.28,3.78). Then, according to different sensory evaluation test results, the researcher developes three series of pineapple specialty products--totally seven kinds of products, including pineapple jam, dried pineapple flesh, pineapple cakes (with plum juice of many years' standing, and passion fruit juice pineapple cakes) for souvenirs, microwave cakes (Tainung No. 17 pineapple microwave cakes) for experience activities, cheese cakes for goods delivery (light pineapple cheesecake, heavy pineapple cheesecake). By consumer preferences of the judge (seven-point scale) test, the overall acceptance of the above three series of products are between 5.42 ~ 6.42, showing that seven pineapple specialty products can be accepted by consumers. The results of this research, in addition to the establishment of the sensory characteristics of different varieties of pineapples and databases, the researcher look forward to a great diversity of applications by using different varieties of pineapples and being an innovative example of sustainable management of food service.

並列關鍵字

pineapple ； flavor description ； experience activities ； home delivery service products

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