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首页> 外文期刊>The Kasetsart Journal >Sensory Properties of Thai Fish Sauces and Their Categorization
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Sensory Properties of Thai Fish Sauces and Their Categorization

机译：泰国鱼露的感官特性及其分类

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摘要

Sensory characteristics of Thai fish sauces is one of the most important factors of consumer perception. This study aims to characterize sensory properties of Thai fish sauces, and to categorize Thai fish sauces based on the sensory properties. Twenty samples composing of 12 commercial Thai fish sauces (P) and 8 commercial Thai mixed fish sauces (M) were collected. Generic descriptive quantitative analysis with twelve trained panelists was used to determine and compare the sensory characteristics of samples. The results showed that there were fifteen sensory descriptors which were brown color, five aromatics (sweet, caramelized, fermented, fishy, and musty), four tastes (sweet, salty, bitter, and umami), and five aftertastes (sweet aftertaste, salty aftertaste, bitter aftertaste, caramelized flavor, and fishy flavor). P samples had significant difference in all of sensory characteristics from M samples (p < 0.05). In addition, principal component analysis (PCA) could reduce those sensory attributes into two independent principal components, which accounted for 55.14% of the total variance, and could categorize samples into four groups. The first principal component (PC1) separated samples into two groups which high and low degree of fishy aromatic, fishy flavor, sweet aftertaste, caramelized flavor and umami taste. The second PC also separated samples from PC1 in another two groups which high and low degree of caramelized aromatic, sweet taste, sweet aromatic, salty taste, salty aftertaste, musty aromatic and fermented aromatic.
机译：泰国鱼露的感官特征是消费者认知的最重要因素之一。本研究旨在表征泰国鱼露的感官特性，并基于感官特性对泰国鱼露进行分类。收集了20个样品，其中包括12种泰国商业鱼露（P）和8种泰国商业鱼露（M）。使用由十二名训练有素的专家组成的通用描述性定量分析来确定和比较样品的感官特征。结果表明，共有15种感官描述符，分别为棕色，五种芳香剂（甜，焦糖，发酵，鱼腥和发霉），四种口味（甜，咸，苦和鲜）和五种回味（甜回味，咸味）余味，苦涩的余味，焦糖味和鱼腥味）。 P样本与M样本的所有感官特征均具有显着差异（p <0.05）。此外，主成分分析（PCA）可以将这些感官属性简化为两个独立的主成分，占总方差的55.14％，并且可以将样本分为四类。第一主成分（PC1）将样品分为高和低的鱼腥香气，鱼腥味，甜余味，焦糖味和鲜味两组。第二台PC还将PC1中的样品从另外两个组中分离出来，即高和低的焦糖香气，甜味，甜香气，咸味，咸余味，发霉香气和发酵香气。

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