虾酱风味轮的构建与应用

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中图分类号：TS254.55 文献标志码：A 文章编号：1000-9973（2025）11-0054-07

Abstract：Objective： by screening the sensory evaluation descriptors of shrimp sauce，a sensory evaluation description system of shrimp sauce is established，and key sensory descriptors of shrimp sauce are established. Methods： the obtained sensory evaluation descriptors of shrimp sauce are screened by geometric mean value （ M value）method，a shrimp sauce sensory evaluation flavor wheel is constructed，and then these sensory evaluation flavor wheel descriptors are re-screened using principal component analysis and correlation analysis，so as to obtain the key sensory descriptors of shrimp sauce. Results：34 descriptors are obtained through initial screening，a flavor whee is constructed，and 16 key sensory descriptors are obtained through further screening，including 2 appearance descriptors，3 mouthfeel descriptors，6 odor descriptors and 5 taste descriptors. Quantitative descriptors of key sensory attributes of shrimp sauce are established. Conclusion： this study has provided an important theoretical tool for the establishment of sensory evaluation description system of shrimp sauce.

Key Words： shrimp sauce； flavor whee； principal component analysis；correlation analysis； sensory evaluation

虾酱是一种主要来自辽宁、山东、海南、广东等中国沿海地区的特色调味品，它通过银虾、白虾、蜢子虾等经济价值较低的虾类与适量食盐充分混合后经过发酵而成。（剩余8826字）