| 齐绘芳1，王雨昕1，陈雨杭1，张伟1，金俊1,2.耐热型巧克力的口溶性感官评价及其量化研究[J].中国油脂,2025,50(11):.[QI Huifang1, WANG Yuxin1, CHEN Yuhang1, ZHANG Wei1, JIN Jun1,2.Oral sensory evaluation of heat-resistant chocolates and their quantization[J].China Oils and Fats,2025,50(11):.] |
| 耐热型巧克力的口溶性感官评价及其量化研究 |
| Oral sensory evaluation of heat-resistant chocolates and their quantization |
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出版日期：2025-11-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230672 |
| 中文关键词: 巧克力 口溶性 质构 芒果仁油 量化方程 |
| 英文关键词:chocolates oral solubility texture mango kernel fat quantitative equation |
| 基金项目:国家自然科学基金（32001653）；海南省科技专项资助（ZDYF2024XDNY170） |
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| Author Name | Affiliation | | QI Huifang1, WANG Yuxin1, CHEN Yuhang1, ZHANG Wei1, JIN Jun1,2 | 1.School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu,
China
2.Food Laboratory of Zhongyuan, Luohe 462300, Henan, China |
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| 中文摘要: |
| 旨在为耐热型巧克力感知科学的研究及其配方和工艺调整提供参考，以芒果仁油分提硬脂制备的典型耐热型巧克力为研究对象，以硬脆感、冰凉感、油脂味、黏稠感和后味感为评价指标进行口溶性研究，并测定耐热性巧克力的质构，采用多元线性回归分析其口溶性感官评价指标与质构指标的关系，建立量化方程。结果表明：耐热型巧克力的口溶性感官总得分与可可脂基巧克力接近，口溶性理想，具备丝滑的口感，但细分口感指标略有不同，耐热型巧克力的硬脆感和黏稠感增加，而冰凉感、油脂味和后味感降低；多元线性回归分析显示，硬脆感、黏稠感和后味感与硬度、黏性、弹性和脆性呈显著正相关（p<0.1），冰凉感和油脂味则与硬度和脆性呈显著负相关（p<0.1），与黏性和弹性呈显著正相关（p<01）；构建出了可对5种口感进行量化的方程。综上，基于芒果仁油分提硬脂制备的耐热型巧克力具备理想的口感，可通过构建的耐热型巧克力口溶性感官评价指标与质构指标的量化方程来评价巧克力的口感。 |
| 英文摘要: |
| To provide reference for the research on the perception science of heat-resistant chocolates and the adjustment of its formulation and process, the study of oral solubility was carried out with typical heat-resistant chocolates prepared with mango kernel fat stearin as the research object, and the hardness and crispness sensation, coolness sensation, greasiness, viscosity sensation and aftertaste sensation as evaluation indexes, and the texture of heat-resistant chocolates was also determined, so as to analyze the relationship between the oral solubility indexes and texture indexes by multiple linear regression, then the quantitative equations were established. The results showed that the total oral sensory scores of heat-resistant chocolates were close to those of cocoa butter-based chocolates, with desirable oral solubility and a silky mouthfeel. However, there were slight differences in the breakdown of the sensory scores, specifically, heat-resistant chocolates showed an increase in hardness and crispness sensation and viscosity sensation, and a decrease in coolness sensation, greasiness, and aftertaste sensation. The multiple linear regression analysis showed that the hardness and crispness sensation, viscosity sensation and aftertaste sensation were significantly and positively correlated with hardness, stickiness, elasticity and brittleness (p<0.1), coolness sensation and greasiness were significantly and negatively correlated with hardness and brittleness (p<0.1), and significantly and positively correlated with stickiness and elasticity (p<0.1). Accordingly, equations were constructed that allowed for the quantification of the five tastes. In conclusion, the heat-resistant chocolates prepared based on mango kernel fat stearin possesses the desirable taste, which could be evaluated by the constructed quantitative equations of oral sensory and textural indexes of heat-resistant chocolates. |
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