东北酸菜发酵过程中风味感官剖面分析

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Abstract： To elucidate the evolution flavor characteristics dominant sensory attributes during the fermentation northeastern Chinese sauerkraut，samples were prepared using a traditional spontaneous fermentation process Quantitative Descriptive Analysis （QDA） was employed to systematically evaluate taste，aroma， texture attributes at diferent fermentation stages. Basedon the sensory evaluation results，a three-dimensional sensory lexicon comprising 27 characteristic descriptors was established with stardized definitions.Principal Component Analysis （PCA） was applied to the perceived intensities for dimensionality reduction.The first two principal components explained 93.3% ， 93.0% ， 83.8% the total variance for taste，aroma， texture，respectively， indicating strong discriminatory power among samples.The results showed that，as fermentation progressed， taste shifted from mild to bright aciditywith increased roundnes; aroma transitioned fromraw vegetable notes to fresh acidic lactic notes; texture evolved from firmness chewinessto tenderness juiciness; overal flavor complexity increased progressively. The QDA findings were consistent with the practical sensory evolution northeastern Chinese sauerkraut provide a scientific basis for process optimization，flavor quality regulation， the establishment a stardized sensory evaluation framework.

Keywords： northeastern Chinese sauerkraut; fermentation process; sensory flavor characteristics; quantitative descriptive analysis

东北酸菜以东北地区优质结球大白菜为原料，经自然发酵制得，具有独特的醇厚酸香、爽脆质感与柔和酸味特征，是东北地区乃至全国最具代表性的发酵蔬菜制品之一[1-2]。（剩余3229字）