落花生新品種台農7號籽粒品質成分及其官能品評

Kernel Size, Compositions and Sensory Evaluation of New Peanut Variety-Tainung No.7 in Taiwan

曹文隆(Wen-Long Tsaur) ； 楊金興(Kin-Hsing Yang) ； 謝光照(Guang-Jauh Shieh) ； 蔡淑珍(Shwu-Jene Tsai) ； 劉慧瑛(Huey-Ing Liu) ； 王強生(Chang-Sheng Wan)

《中華農業研究》 53卷2期 (2004/06) Pp. 141-151

https://doi.org/10.29951/JARC.200406.0006

摘要

以台農7號、臺南11號、臺南14號及臺農6號等4個落花生品種進行分析籽粒品質成分及其官能品評，探討其相關性。本試驗結果顯示出台農7號屬大粒大萊形，籽粒具鮮甜Q香風味，而其他3個品種皆為香脆風味。台農7號鮮籽粒游離糖含量（春作為2.57%、秋作為3.17%），分別較其他3個品種高0.49~1.03%，且達顯著差異。生食鮮籽粒、蒸煮鮮籽粒、冷凍鮮籽粒與焙炒乾籽粒等4種官能品評之甜度與鮮籽粒游離糖含量之間有高度正相關（春作r=0.8030~0.9837、秋作r=0.7856~0.9721）。官能品評之生食鮮籽粒甜度高低，可替代作為判別游離糖含量多寡，故生食鮮籽粒之甜度可作為育種選拔指標，其效果與分析鮮籽粒游離糖含量及加工籽粒官能品評之甜度相同，實為簡便快速方法。

關鍵字

落花生 ； 食感Q度 ； 官能品評 ； 選拔指標

並列摘要

The objectives of this study were to the correlations between free sugar content of fresh kernels and sensory evaluation for peanuts. Tainung No. 7 was large-size pod and kernel, sweeter, better eating taste and flavor. Tainung No. 7 was 0.49-1.03% higher in free sugar content of fresh kernel than the other varieties-Tainan No. 11, Tainan No. 14 and Tainung No. 6. Four materials for sensory evaluation include fresh kernel, steamed fresh kernel, and roasted dried kernel. The sweetness score of the four sensory evaluation and free sugar content of fresh kernels was high positive correlation (r= 0.80-0.98 in the spring crop season and r=0.79-0.97 in the fall crop season). The sweetness of fresh kernels by sensory evaluation can be instead of free sugar content of fresh kernel and sweetness of three different process kernels by sensory evaluation, and it is a simple and quick for selection index.

並列關鍵字

Peanut Arachis hypogaea L. ； Eating teste ； Sensory evaluation ； Selection index