猪肉纸感官描述词的建立及其消费过程中主导感官属性动态变化规律

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Abstract： This study aimed to establish sensory descriptors for pork paper and to examine changes in its dominant sensory atributes during consumption.A web crawler was utilized to gather 4931 consumer reviews from e-commerce platforms.Key sensory attributeswere identified usingthe M valuemethod，principal component analysis，and Pearsoncorrelationanalysis.The results revealed that“friable”，“tawny”，“salty”，“crispy”，“spicy aroma’，“umami and sweetne”，“residual texture”，“mellowfavor”，and“crunchiness”functionedastheprimarysensorydescriptors. Among these，“crispy”and“salty” were determined to be the core sensory attributes. Temporal dominance of sensations （TDS） was employed to dynamically analyze the changes in the dominant sensory atributes of five commercially available pork paper products （WF，DL， ZR，XZ and MZ） during consumption. The results showed that theatributes“friable”，“salty”，“crispy”，and“residual texture”wereconsistentlyobservedacrossallfivesamples， while“mellow flavor”and“spicy aroma”were two dominant sensory atributes to distinguish XZ and DL from the other products，respectively.Furthermore，DLexhibitedashorterdurationof“residualtexture”withalower maximum dominance sensory atribute advantage rate.This study not only provides a new perspectivefor quality analysis of pork paper but also offers valuable references for the development of sensory evaluation methodologies.

Keywords： pork paper; sensory descriptors; temporal dominance of sensations; sensory evaluation DOI：10.7506/rlyj1001-8123-20250319-078

中图分类号：TS251.5 文献标志码：A 文章编号：1001-8123（2025）10-0040-09

肉纸具有薄如蝉翼、香酥可口的特点，是一种特色旅游休闲肉制品，尤其在福建等地颇受欢迎。（剩余16635字）