食品品评课件.ppt

1、品品 评评 资资 料料TASTE RECEPTORS ON THE TONGUE颜色色泽尺寸状态 具挥发性的调味料Odor酸甜咸苦鲜涩焦清凉姜辣肌肉关节口感声音A somatosensory impressions=touch and sensations of pain,cold and warmth视觉impressionTasteSensory DescriptiorsAcid（酸）（酸）Elementary taste.Taste/smell of acetic,propionic,butyric acids.Hydrochloric irritates the nasal membr

2、anes.Sharp,irritating,sour,e.g,Inegar,fermented dairy products,lemon.Acrid（尖酸）（尖酸）Harsh,sharp irritating,pungent,burning,choking e.g.,burnt butter,fat or oil.Alliaceous（葱蒜）（葱蒜）Characteristic note of garlic,oinon and other members of the Alium genus.Slight irritating.Animalic（动物）（动物）Fetid,characteris

3、tic of wild animals and cattle.e.g.,goat milk,old cheese.Aromatic（甜香）（甜香）Volatile,high aroma impact.Fragrant,full sweet.e.g.,spicy notes:cinnamon,nutmeg,clove,also esters.Sensory DescriptiorsBalanced（平衡）（平衡）Round,equilibrated.Right harmony between the different components of a flavour.Absence of pre

4、dominant or individual notes.Barbecued（烧烤）（烧烤）Charcoal grilled note.Flavor of cooked over hot coals and burning fat.Base-Note（基料）（基料）Various off-notes originating from product base ingredients.Boiled（煮）（煮）Characteristic note of foods cooked in boiling water or steamed.e.g.,boiled meat,boiled vegetab

5、les.Brothy（炖煮）（炖煮）Characteristic taste of the liquid in which meat and/or vegetables have been cooked.Caramel（焦糖）（焦糖）Product obtained through condensation and dehydration of sugar during Cooking.Sweet taste of cooked sugar.Browned heated sugar,slightly acid and bitter.e.g.,caramelized and molasses.S

6、ensory DescriptiorsCheesy（芝士）（芝士）Rancid,acid,fermented,sour notes of dairy products.e.g.,cheese,old yogurtChemical（化学）（化学）Unnatural,unpleasant odor characteristic of general chemical laboratories,not well balanced,artificial,synthetic,harsh.Cooked（煮熟）（煮熟）As distinguished from raw product.Fatty（肥油）（肥

7、油）Greasy taste and texture due to animal or wegetable fats.Fried（炸）（炸）Notes developed in a product through cooking in a fat or oil.Glutamate（鲜）（鲜）Considered as an elementary taste.Together with the Ribonucleotides:inosinate and Guanylate represent the characteristic note of “Umami Slightly salty swe

8、et and mouthwatering.Provides fullness in a savory product.More a tactile property.Sensory DescriptiorsGrilled（炭烧油脂）（炭烧油脂）Characteristic slightly burnt note developed in some food products through cooking by radiant heat.e.g.,beef,cheeken,fish.Herbaceous（青草）（青草）Usally denotes basil,thyme,bay,rosemar

9、y,oremary,oregano,green,leafy.HVP（水解）（水解）Meaty,brothy,vegetable.Typical of hydrolyzed vegetable proteins.Juicy（多汁）（多汁）Fresh,aromatic,mouth watering characteristic of a flavor.Associated with juicy fruits.Also relates to succulent,often rare meat.Meaty（肉香）（肉香）Cooked meat,salty or savory effect of ami

10、no acids and their salts.Sometimes associated with a pleasant texture characteristic.e.g.,sodium glutamate,ribotides.Sensory DescriptiorsMetallic（铁器）（铁器）Odor and/or taste reponse of metals.(Has characteristic odor when heated and a distinct tongue reaction when cool).Aftertaste of saccharin.characte

11、ristic sometimes associated with canned processed fruits or vegetables.In some cases cool-astringent“sensation in the mouth.Mild（柔和）（柔和）Light,soft,pleasant to the palate.Mouthfeel（口感）（口感）Good or bad mouthfeel of a flavor;tactile sensation in the mouth of a rich and full flavor of the opposed charact

12、eristic.Oily（油脂）（油脂）Greasy,buttery as in cooking oil.Offnote（差异味）（差异味）Undesirable,forgeign,non-characteristic note.Oxidized（氧化）（氧化）Spoiled,offnote,undesirable,foreign.Associated with expposure to air,rancid.Usually used to charicterize oof-notes in oxidized essential oils.Sometiomes used for oxidize

13、d(rancid)fats and oils.Sensory DescriptiorsPeppery（胡椒）（胡椒）Groud black or white pepper.Taste response:Biting or burning effect.Pinching sensation in the oven.e.g.,meat,coffee.Round（园顺）（园顺）Balanced,full,smooth,all flavors at the proper level.Salty（盐）（盐）Elementary taste.Sodium chloride(table salt)or ot

14、her mineral salts which vary widely.Savory（盐肉）（盐肉）Characteristic note of a very appetizing and succulent meat,fish or vegetable.The taste is usually enhanced through adjunction of salt and spices.(Umami)Normally used as the opposite sweet.Shellfish（贝类）（贝类）Lobster,crab,shrimps,clams,etc.Sensory Descr

15、iptiorsSkinny（皮味）（皮味）Peely,rindy,somewhat green,fruity note of the skin of a vegetable or fruit.Smoked（烟熏）（烟熏）Taste of smoke.Taste of foods processed with various smoldering woods or their condensates.e.g.,smoked bacon,salmon,hamSmooth（顺滑）（顺滑）Mellow,round not sharp.charateristic giving the concept o

16、f a well-balanced product.Can also be used as texture characteristic.Spicy（香辛）（香辛）Note associated with aromatic herbs and spices,Aromatic,pungent and piquant with somewhat sharp topnotes.e.g.,cinnamon,cloves,ginger,thyme,curryTallowy（动物脂）（动物脂）Waxy-fatty;animal.Sensory DescriptiorsToasted（烤）（烤）Carame

17、lized notes and crispness developed through direct cooking of some foods and raw materials.e.g.,bread.Top-notes（头香）（头香）The volatile portion of a flavor which is perceived,giving the first impresssion.Umami（整体顺肉感）（整体顺肉感）Elementary taste.Slightly salty.Characteristic savory note resulting in the syner

18、gism between the different notes of a flavor.Unbalanced（不平衡）（不平衡）Excessive amouts of one constituent or another.Absence of harmony between the different notes of a flavor.Warm（温热）（温热）Characteristic of some spices giving a rich and full sensation in the mouth.e.g.,cinnamon,thyme.1.Alcoholic酒精味2.Allia

19、ceous蒜味3.Almond杏仁4.Almmonia氨，氨水5.Animalic动物味6.Aniseed茴香籽7.Astringent涩味8.Balsamic香膏质的9.Barbecue烧烤10.Beany豆味11.Bitter苦味12.Boiled煮熟味13.Bone-like骨头味14.Bouillon type肉汤味15.Burnt糊味，焦味16.Buttery黄油味17.Camphor樟脑18.Candy糖19.Caramel焦糖味20.Cardboard纸板味21.Cereal谷物味22.Cheesy乳酸味23.Chemical化学药品味24.Citrus柑橘味25.Cocoa可可

20、粉味26.Cooling清凉味27.Creamy奶油味28.Dark meat腿肉29.Earthy泥土味30.Egg蛋味31.Estery酯味32.Fatty油腻味33.Fermented发酵味34.Fishy鱼腥味35.Floral花香36.Floury面粉味37.Fresh新鲜38.Fried炒的，炸的39.Fruity果味40.Green青味 a.apple青苹果味 b.cucuimber黄瓜味 c.leaf绿叶 d.melon瓜青41.Grilled烤肉味42.Hay干草味43.Herbal草本味44.Honey蜂蜜45.Hops酒花味46.Hot热的47.HVP-like水解蛋白肉

21、味48.Jammy果酱味49.Juicy多汁50.Malty麦芽味51.Marine海产品的52.Meaty肉味53.Medicinal药味54.Metallic金属感55.Milky牛奶味56.Minty薄荷味57.Mouldy霉味58.Musty霉味59.Nutty坚果味60.Oily油味61.Oxidised氧化味的62.Peely果皮味63.Peppery胡椒味64.Pine松树65.Potato土豆味66.Powdery粉状的67.Pungent刺激的68.Rancid腐臭味69.Ripe熟味70.Roasted烤味71.Rubber橡胶味72.Rum浪姆酒味73.Salty咸味74

22、.Skin note皮味75.Smoky烟熏味76.Soapy肥皂味77.Sour酸味78.Soy beany黄豆味79.Spicy香辣80.Sulphurous硫磺味81.Sweaty汗味82.Sweet甜味83.Toasted培烤味84.Umami鲜味85.Vanillin香兰素86.Vegetable蔬菜味87.Waxy蜡味88.White meat白肉89.Woody木香90.Yeasty酵味Sensory Evaluation方式如下：方式如下：产品测试：产品测试：方法方法1：Diffrence test 对比测试对比测试=三角测试三角测试最好每个产品有最好每个产品有20位评估位评估

23、员员Set a：657523189从三个产品中选出一个不同风味的从三个产品中选出一个不同风味的Set b：再一次肯定测试，请用同一批评估员再一次肯定测试，请用同一批评估员342734921从三个产品中选出一个不同风味的从三个产品中选出一个不同风味的注：一定要有一半数以上选对，再加入注：一定要有一半数以上选对，再加入产品进行三角测试产品进行三角测试；如果可以的话，请选错的评估员写出为什么产品不一样：；如果可以的话，请选错的评估员写出为什么产品不一样：香气有香气有什么不一样：什么不一样：风味有什么不一样风味有什么不一样：其它建议：其它建议：方法方法2：Duo-Trio Test：仿样仿样51187

24、3哪个样品最接近仿样？哪个样品最接近仿样？20至至30人评估员，请选出：人评估员，请选出：日式调味料开发前注意：日式调味料开发前注意：a)日本日本“吃吃”的习惯：清淡、接近天然原味、柔和（不太辣）。的习惯：清淡、接近天然原味、柔和（不太辣）。b)日本特产如：海苔、海鲜、骨汤、味增、芝麻、香菇、碳烧、酱油日本特产如：海苔、海鲜、骨汤、味增、芝麻、香菇、碳烧、酱油及醋米香。及醋米香。c)日本食品最流行（易得）：海苔卷（日本食品最流行（易得）：海苔卷（susi）、芥末（）、芥末（wasabi）、美）、美好滋（好滋（mayonaise）等等，因此一般调味料有：原味、海苔、海鲜、）等等，因此一般调味料有

25、：原味、海苔、海鲜、美奶滋及味增、香菇及大骨等用于方便面。美奶滋及味增、香菇及大骨等用于方便面。日式调味料特点如下：日式调味料特点如下：少盐（清淡）少盐（清淡）不太甜（清甜用白糖加葡萄糖）不太甜（清甜用白糖加葡萄糖）少香辛料（不太辣）除芥末少香辛料（不太辣）除芥末有奶香味（奶油及柔和）有奶香味（奶油及柔和）自然甜的洋葱、白菜、胡萝卜自然甜的洋葱、白菜、胡萝卜酱油味中量配合酱油味中量配合醋少量醋少量咖喱是柔和加苹果汁（粉）咖喱是柔和加苹果汁（粉）牛、猪、鸡肉适中牛、猪、鸡肉适中*注意整体平衡及柔和口感注意整体平衡及柔和口感海鲜调味料特点：海鲜调味料特点：清甜清甜接近原味接近原味不新鲜及不新鲜及 发霉发霉用琥珀酸用琥珀酸0.20.06柠檬酸柠檬酸一点点辣（辣椒、芥末、黑一点点辣（辣椒、芥末、黑/白胡椒）白胡椒）加一点头香（自然）加一点头香（自然）加清甜的洋葱粉、姜粉及香菇粉。加清甜的洋葱粉、姜粉及香菇粉。各式海鲜如下：各式海鲜如下：虾：原味虾味、烧烤、香辣、茄汁虾虾：原味虾味、烧烤、香辣、茄汁虾干贝：天然、清甜干贝：天然、清甜柴鱼：烤香等柴鱼：烤香等鱿鱼：炭烧、焦糖等鱿鱼：炭烧、焦糖等雪鱼及三文鱼等：天然雪鱼及三文鱼等：天然蟹：清甜或香辣蟹：清甜或香辣海苔：与酱油粉混合海苔：与酱油粉混合Question&Answer