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| Development and establishment of a sensory lexicon for sesame paste |
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| DOI： |
| KeyWord:sesame paste sensory lexicon quantitative descriptive analysis descriptor culling principal component analysis correlation analysis |
| FundProject:河南省重大科技专项“优质专用适合机械化种植的芝麻新品种选育和示范”（201300110600） |
| Author Name | Affiliation | | HOU Lixia1, SUN Xiaomei1, XU Fei1, YANG Zhongxin2,
WANG Xuede1, MA Yuxiang1 | 1.School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
2.Ruifu Oil Co.,Ltd., Weifang 261000, Shandong, China |
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| Abstract: |
| In order to establish a sensory lexicon of sesame paste, the sensory descriptors for sesame paste were generated based on GB/T 16861-1997 Sensory analysis-indentification and selection of descriptors for establishing a sensory profile by a multidimensional approach was established. The descriptors were culled by applying the geometric mean method to create a sensory flavor wheel of sesame paste. The key descriptors were extracted by correlation analysis and principal component analysis. The key descriptors were defined, their reference samples were found, and their intensities were assigned to create the key sensory attributes quantitative descriptive lexicon of sesame paste. The results showed that 20 key descriptors (7 odor descriptors, 8 taste descriptors, 3 texture descriptors, and 2 appearance descriptors) were finally extracted to quantitatively describe the sensory characteristics of sesame paste. The sensory attributes characteristics of different sesame pastes were obtained by using the sesame paste sensory lexicon, and there were differences in the sensory characteristics among the sesame paste of different origins and different roasting conditions, which verified the validity of sensory lexicon for sesame paste. The development of the sensory lexicon for sesame paste can provide the basis for the establishment of a sensory evaluation system for sesame paste. |
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