食用温度对不同甜味剂肉灌肠甜味强度的影响

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Abstract： In order to explore the effects of different consumption temperatures （30，40， 50°C ）on the perception of sweet intensityofpoursusagewithdiferentsweeteners （sucrose，erythritol，mogrosideV，sucralose，erythritol-mogrosideV， erythritol-sucralose，mogroside V-sucralose，erythritol-mogrosideV-sucralose），sensoryevaluatorsusedtime-intensity method to perceive sweet intensityof pour sausage.The results showed that the sweetnessintensityof sweeteners varies depending onthe matrix and consumption temperatureconditions.Withthe increaseofserving temperature，the perceptionof sweetness intensity of sweetener wassignificantly increased （P<0.05） .Afteraddinga final saltconcentrationof 2g/100mL ， the sweetness intensity of the sweeteners significantly decreased （P<0.05 .In pour sausages，the peak sweetness time ranged from 13.00 to 16.50s .When the temperature of pour sausage was 30 and 40°C ，the area under the curve （AUC） of theTIcurvesforpoursausagesformulatedwitherythritol，mogrosideVandsucralosewasnotsignificantlydiferentfrom that of sucrose （P>0.05） .Except the pour sausages formulated with mogroside V-sucralose and erythritol-mogroside Vsucralose，thesweetnessof thepour sausages formulated with other sweeteners reaching the swallowing pointis similar to that of sucrose （P>0.05 ）.When the temperature of pour sausage was 50∘C ，there was no significant difference between the pour sausages formulated with erythritol-mogroside Vand sucrose in AUC，peak sweetness，and peak time （P>0.05） ）.In conclusion，when the temperature is diferent，different sweeteners can be used to replace sucrose in pour sausage.

Keywords： pour sausage; sweetener; consumption temperature; time-intensity; sweetness perception

DOI：10.7506/rlyj1001-8123-20250103-002

中图分类号： TS251.6+5 （204号 文献标志码：A 文章编号：1001-8123（2025）10-0025-09

近年来，台湾风味烤肠、火山石烤肠、脆骨烤肠等因其香甜可口的风味深受消费者喜爱。（剩余14602字）