感官分析结合液相色谱-紫外法测定休闲辛辣食品的辛辣度。

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-07-03 DOI:10.1002/jsfa.70030

Dan Song, Lei Zhao, Houyin Wang, Bolin Shi, Xianli Zhou, Shuai Huang, Kui Zhong

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引用次数: 0

摘要

背景：辛辣感是影响消费者对辛辣休闲食品偏好和接受度的重要感官属性。在本研究中，我们使用15 cm线性感官尺度和紫外检测液相色谱法对26种市售SLFs的感官辛辣度和辣椒素含量进行了评估。感知辛辣感和辣椒素浓度之间的关系使用心理物理学方法进一步建模。结果：不同样品的辣味等级差别很大，从“轻微辛辣”到“非常辛辣”。史蒂文斯幂律有效地描述了肉质休闲食品（MLF）、麸质休闲食品（GLF）和蔬菜类休闲食品（VLF） 3类SLF中辣椒素含量与感官强度之间的关系，决定系数（R2）分别为0.924、0.955和0.917。每个类别都表现出不同的幂律常数(k)和指数(n)，表明食物基质成分调节了对辛辣的感知。值得注意的是，对于相同的辣椒素水平，感知到的辛辣感遵循的顺序是VLF bbb - 0 MLF bbb - 1 GLF。利用独立的SLF样本验证了模型的预测精度，证实了模型的鲁棒性和适用性。结论：本研究提供了一个定量表征slf辛辣度的心理物理框架，为辛辣食品行业的产品开发和感官评价提供了新的工具。©2025化学工业协会。

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Pungency characterization of spicy leisure foods by sensory analysis combined with the liquid chromatogrephy-ultraviolet method.

Background: Pungency is a critical sensory attribute influencing consumer preference and acceptance of spicy leisure foods (SLFs). In this study, we evaluated the sensory pungency and capsaicinoid content of 26 commercially available SLFs using a 15 cm linear sensory scale and liquid chromatography with ultraviolet detection. The relationship between perceived pungency and capsaicinoid concentration was further modeled using a psychophysical approach.

Results: Pungency ratings ranged widely across the samples, from 'slightly pungent' to 'very pungent'. The Stevens power law effectively described the relationship between capsaicinoid content and sensory intensity across three SLF categories: meat-based leisure food (MLF), gluten-based leisure food (GLF), and vegetable-based leisure food (VLF), with coefficients of determination (R²) of 0.924, 0.955, and 0.917, respectively. Each category exhibited distinct power law constants (k) and exponents (n), indicating that food matrix composition modulates the perception of pungency. Notably, for equivalent capsaicinoid levels, perceived pungency followed the order VLF > MLF > GLF. The predictive accuracy of the derived models was validated using independent SLF samples, confirming their robustness and applicability.

Conclusion: This study presents a psychophysical framework for quantitatively characterizing pungency in SLFs, offering a novel tool for product development and sensory evaluation in the spicy food industry. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.