我国地标腐乳呈味特性系统比较研究
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中图分类号：TS214.2 文献标志码：A 文章编号：1000-9973（2025）08-0016-06
DOI：10.3969/j.issn.1000-9973.2025.08.003
引文格式：，等.我国地标腐乳呈味特性系统比较研究[J].中国调味品，2025，50（8）：16-21. LIN X，JIANG CJ，ZHOU XJ，etal Systematiccomparativestudyontastecharacteristicsoflandmark sufuin ChinaJ].China Condiment，2025，50（8）：16-21.
Abstract： Objective：to compare the taste characteristics of landmark sufu in China.Methods：2O landmark sufu products are collected. The artificial sensory evaluation method is used to evaluate the four basic tastes of umami， sweetness，saltiness and sourness，the intensity of umami aftertaste，the durability of umami aftertaste，as well as the comprehensive taste of 2O sufu samples. The taste characteristics of sufu are analyzed by electronic tongue. Results： the comprehensive score of sufu taste is highly significantly positively correlated with the umami （ ΔP<0.01 ），and it is significantly positively correlated with the intensity of umami aftertaste（ ⋅P<0. 05 ）.The intensity of umami aftertaste and the durability of umami aftertaste are significantly positively correlated with the saltiness （ （P<0.05 ）.The relationship between the comprehensive score of sufu taste and taste characteristics is： Y=15.488+4.851X1-3.848X2+ 1.423X3（R2=0.824 ， Y is the comprehensive score of sufu taste quality， X1 is umami score， X2 is sweetness score， X3 is the score of umami aftertaste intensity）. Conclusion：in addition to umami，it is found that the intensity of umami aftertaste also has an important effect on the taste quality of sufu. According to the taste characteristics，landmark sufu in China can be divided into two categories，one category characteristic with sueetness， sourness and relatively low taste comprehensive score， the other category characteristic with outstanding umami，intensity of umami aftertaste and relatively high taste comprehensive score.
Key Words： sufu; umami aftertaste; sensory evaluation; electronic tongue; partial least squares discriminant analysis
腐乳作为我国四大传统发酵调味品之一，以其细腻、柔滑的口感以及鲜美、诱人的风味而备受人们的钟爱[]。（剩余8722字）
