感官品評分析之運用-醬油風味描述語之建置及風味特性分析

Flavor Analysis and Flavor Profile Establishing of Soy Sauce

林巧姿(Chiau-Zi Lin)

指導教授 ： 張明旭

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(2013年)

https://doi.org/10.6825/NKUHT.2013.00028

摘要

醬油對東方人來說極為重要，尤其是中華料理，各種烹調方式都會使用，醬油風味層次多，能與食材搭配相得益彰。本研究目的為（1）運用風味描述性官能品評建構台灣常用純釀醬油之主要風味描述語（2）運用風味定量描述感官品評分析探究不同釀製方法醬油於烹煮後之風味差異性（3）運用時間與感覺強度關係分析方法探究不同釀製方法醬油於烹煮後品嘗之餘韻風味(例如回甘)的特性。實驗結果顯示：經由訓練型品評人員反覆品評之結果，建置出醬油主要品味術語，其術語有鹹味、甜味、酸味、苦味、豆味、鮮味、焦糖味、麥味、金屬味、發酵味十種品味術語；純釀醬油及混和醬油烹煮後進行比較，結果為混和醬油之鮮味強度於烹煮後有明顯下降，混和醬油多項風味強度經烹煮後有較明顯之增減，而純釀醬油經烹煮後風味強度變化較少，由此驗證純釀醬油經烹煮後風味較混和醬油不易散失；藉由本研究亦驗證純釀醬油經烹煮後其回甘特性較混和醬油明顯之結果，提供相關產業界及學界做為未來參考依據及指標。

關鍵字

醬油 ； 感官品評 ； 風味描述法 ； 定量描述分析法 ； 時間與感覺強度的關係

並列摘要

Soy sauce is very important for Asians, especially in Chinese cuisine. It is often used in variety of cooking methods. Multiple levels of soy sauce flavor with ingredients bring out the best in each other. The aims of this study were（1）to evaluate the main of sensory characteristics of fermented soy sauce with high market share in Taiwan , （2）to evaluate the changes of sensory character¬is¬tics of fermented and mixed soy sauces under different cooking periods by the Quantitative Descriptive Analysis, and（3）to compare the difference in “sweet aftertaste” perception between two types of soy sauce under different cooking periods the by the Time-Intensity（TI）. Experimental results showed that the trained panelists developed 10 flavor attributes for evaluating the sensory characteristics of fermented soy sauces. Its terminology were Salty, Sweet, Sour, Bitter, Umami, Soybean, Wheat, Metallic, Caramel and Fermented. They were significant differences among different types of soy sauce in the intensity of some sensory attributes under different cooking periods. “Umami” perception intensity of mixed soy sauce decreased significantly and fermented soy sauce changed flavor intensity indistinctively under different cooking periods. Thereby verified fermented soy sauce cooked flavors were not easily dissipated than that of mixed soy sauce under different cooking periods. This study also verified that ”sweet aftertaste” perception intensity of fermented soy sauce was more significant than mixed soy sauce under different cooking periods, industry and academia as the reference basis for the future and indicators.

並列關鍵字

soy sauce ； sensory evaluation ； flavour profile method ； quantitative descriptive analysis ； time-intensity

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