台灣與外國品種蒸馬鈴薯之官能性質比較

Sensory comparisons of steamed potatoes made from Taiwanese and overseas potato varieties

詹錦豐(Chin-Feng Chan) ； 江志民(Chih-Ming Chiang) ； 賴永昌(Yung-Chang Lai) ； 黃哲倫(Che-Lun Huang) ； 廖文昌(Wayne C. Liao)

《弘光學報》 65期 (2011/12) Pp. 178-186

https://doi.org/10.6615/HAR.201112.65.13

摘要

本研究之目的旨在比較台灣生產的馬鈴薯與外國經常食用的馬鈴薯之官能性質差異。研究中使用5種不同品種蒸馬鈴薯進行官能品評，5種馬鈴薯的品種包含有台灣所選育的06-126與06-298品種，與外國的克尼伯、大西洋、及歐米茄品種。官能品評的方法選用48位未經訓練的品評員，進行蒸馬鈴薯官能品評，品評結果進行統計分析包括描述性統計、相關分析、因素分析、與差異分析，品評指標共有10個項目，分別是香氣、色澤、甜度、咀嚼度、吞嚥感、水分、軟硬度、辛辣度、苦澀度、與整體性，每一項指標的接受度分別由1(極不接受)至14(極接受)。相關分析可發現吞嚥感、咀嚼度及水分，三者相關性最高，但甜味則是最影響整體的接受度；而因素分析的結果顯示吞嚥感與軟硬度分別是最重要的影響因子，此外香氣對蒸馬鈴薯接受度的影響也相當重要。06-126與06-298品種之蒸馬鈴薯品評接受度最高，其中06-298品種在口感特性得分略優於其他品種；在外國品種中則以歐米茄品種表現較優，最不能被接受的品種為大西洋品種。

關鍵字

蒸馬鈴薯 ； 馬鈴薯品種 ； 官能品評

並列摘要

The purpose of this study is to investigate the sensory property difference between Taiwanese and overseas potato varieties. Steamed potatoes made from five potato varieties were selected for sensory analysis. 06-126 and 06-298 are Taiwanese potato varieties. Kennebec, Atlantic, and Omega are overseas potato varieties. Samples were evaluated for the acceptability by 48 untrained panelists in the nutrition/ sensory laboratory. Results were analyzed using statistical software for description analysis, correlation analysis, factor analysis, and difference analysis. Ten sensory items were evaluated including odor, color, sweetness, chewiness, ease of swallow, moisture, hardness, bitterness, spicy, and integrality. The evaluation score for each item ranged from 1 (extremely unacceptable) to 14 (extremely acceptable). Factor analysis results showed that ease of swallow and hardness were major factors for determining the acceptability of steamed potatoes. In addition, odor was also an important factor. 06-126 and 06-298 had higher acceptability than other varieties. Omega had better acceptability among overseas potato varieties. Atlantic had the least acceptability.

並列關鍵字

steamed potato ； potato variety ； sensory analysis

參考文獻

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