食品品评资料课件

单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,品 评 资 料,品 评 资 料,TASTE RECEPTORS ON THE TONGUE,TASTE RECEPTORS ON THE TONGUE,颜色,色泽,尺寸,状态,具挥发性的调味料,Odor,酸,甜,咸,苦,鲜,涩,焦,清凉,姜辣,肌肉关节,口感,声音,A somatosensory impressions = touch and sensations of pain,cold and warmth,视觉,impression,Taste,颜色色泽尺寸状态 具挥发性的调味料Odor酸甜咸苦鲜涩焦清凉,Sensory Descriptiors,Acid,（酸）,Elementary taste. Taste/smell of acetic, propionic, butyric acids. Hydrochloric irritates the nasal membranes. Sharp, irritating, sour,e.g,Inegar, fermented dairy products, lemon.,Acrid,（尖酸）,Harsh, sharp irritating, pungent, burning, choking e.g., burnt butter, fat or oil.,Alliaceous,（葱蒜）,Characteristic note of garlic, oinon and other members of the Alium genus. Slight irritating.,Animalic,（动物）,Fetid, characteristic of wild animals and cattle. e.g.,goat milk, old cheese.,Aromatic,（甜香）,Volatile,high aroma impact.Fragrant, full sweet.e.g., spicy notes:cinnamon, nutmeg,clove,also esters.,Sensory DescriptiorsAcid（酸）,Sensory Descriptiors,Balanced,（平衡）,Round,equilibrated.Right harmony between the different components of a flavour.Absence of predominant or individual notes.,Barbecued,（烧烤）,Charcoal grilled note.Flavor of cooked over hot coals and burning fat.,Base-Note,（基料）,Various off-notes originating from product base ingredients.,Boiled,（煮）,Characteristic note of foods cooked in boiling water or steamed.e.g.,boiled meat,boiled vegetables.,Brothy,（炖煮）,Characteristic taste of the liquid in which meat and/or vegetables have been cooked.,Caramel,（焦糖）,Product obtained through condensation and dehydration of sugar during Cooking.Sweet taste of cooked sugar.Browned heated sugar,slightly acid and bitter. e.g.,caramelized and molasses.,Sensory DescriptiorsBalanced（平,Sensory Descriptiors,Cheesy,（芝士）,Rancid,acid,fermented,sour notes of dairy products. e.g.,cheese,old yogurt,Chemical,（化学）,Unnatural, unpleasant odor characteristic of general chemical laboratories,not well balanced,artificial,synthetic,harsh.,Cooked,（煮熟）,As distinguished from raw product.,Fatty,（肥油）,Greasy taste and texture due to animal or wegetable fats.,Fried,（炸）,Notes developed in a product through cooking in a fat or oil.,Glutamate,（鲜）,Considered as an elementary taste. Together with the Ribonucleotides:inosinate and Guanylate represent the characteristic note of “Umami Slightly salty sweet and mouthwatering.Provides fullness in a savory product.More a tactile property.,Sensory DescriptiorsCheesy（芝士）,Sensory Descriptiors,Grilled,（炭烧油脂）,Characteristic slightly burnt note developed in some food products through cooking by radiant heat. e.g.,beef,cheeken,fish.,Herbaceous,（青草）,Usally denotes basil,thyme,bay,rosemary,oremary,oregano,green,leafy.,HVP,（水解）,Meaty,brothy,vegetable.Typical of hydrolyzed vegetable proteins.,Juicy,（多汁）,Fresh,aromatic,mouth watering characteristic of a flavor.Associated with juicy fruits.Also relates to succulent,often rare meat.,Meaty,（肉香）,Cooked meat,salty or savory effect of amino acids and their salts. Sometimes associated with a pleasant texture characteristic. e.g.,sodium glutamate,ribotides.,Sensory DescriptiorsGrilled（炭烧,Sensory Descriptiors,Metallic,（铁器）,Odor and/or taste reponse of metals.(Has characteristic odor when heated and a distinct tongue reaction when cool).Aftertaste of saccharin.characteristic sometimes associated with canned processed fruits or vegetables.In some cases cool-astringent “sensation in the mouth.,Mild,（柔和）,Light,soft,pleasant to the palate.,Mouthfeel,（口感）,Good or bad mouthfeel of a flavor;tactile sensation in the mouth of a rich and full flavor of the opposed characteristic.,Oily,（油脂）,Greasy,buttery as in cooking oil.,Offnote,（差异味）,Undesirable,forgeign,non-characteristic note.,Oxidized,（氧化）,Spoiled,offnote,undesirable,foreign.Associated with expposure to air, rancid.Usually used to charicterize oof-notes in oxidized essential oils.Sometiomes used for oxidized (rancid) fats and oils.,Sensory DescriptiorsMetallic（铁,Sensory Descriptiors,Peppery,（胡椒）,Groud black or white pepper.Taste response:Biting or burning effect.Pinching sensation in the oven. e.g.,meat,coffee.,Round,（园顺）,Balanced,full,smooth,all flavors at the proper level.,Salty,（盐）,Elementary taste.Sodium chloride (table salt) or other mineral salts which vary widely.,Savory,（盐肉）,Characteristic note of a very appetizing and succulent meat,fish or vegetable.The taste is usually enhanced through adjunction of salt and spices.(Umami) Normally used as the opposite sweet.,Shellfish,（贝类）,Lobster,crab,shrimps,clams,etc.,Sensory DescriptiorsPeppery（胡椒,Sensory Descriptiors,Skinny,（皮味）,Peely,rindy,somewhat green,fruity note of the skin of a vegetable or fruit.,Smoked,（烟熏）,Taste of smoke.Taste of foods processed with various smoldering woods or their condensates. e.g.,smoked bacon,salmon,ham,Smooth,（顺滑）,Mellow, round not sharp.charateristic giving the concept of a well-balanced product. Can also be used as texture characteristic.,Spicy,（香辛）,Note associated with aromatic herbs and spices,Aromatic,pungent and piquant with somewhat sharp topnotes. e.g.,cinnamon,cloves,ginger,thyme,curry,Tallowy,（动物脂）,Waxy-fatty;animal.,Sensory DescriptiorsSkinny（皮味）,Sensory Descriptiors,Toasted,（烤）,Caramelized notes and crispness developed through direct cooking of some foods and raw materials. e.g.,bread.,Top-notes,（头香）,The volatile portion of a flavor which is perceived,giving the first impresssion.,Umami,（整体顺肉感）,Elementary taste.Slightly salty.Characteristic savory note resulting in the synergism between the different notes of a flavor.,Unbalanced,（不平衡）,Excessive amouts of one constituent or another.Absence of harmony between the different notes of a flavor.,Warm,（温热）,Characteristic of some spices giving a rich and full sensation in the mouth.e.g.,cinnamon,thyme.,Sensory Descriptiors,Alcoholic,酒精味,Alliaceous,蒜味,Almond,杏仁,Almmonia,氨，氨水,Animalic,动物味,Aniseed,茴香籽,Astringent,涩味,Balsamic,香膏质的,Barbecue,烧烤,Alcoholic酒精味,Beany,豆味,Bitter,苦味,Boiled,煮熟味,Bone-like,骨头味,Bouillon type,肉汤味,Burnt,糊味，焦味,Buttery,黄油味,Camphor,樟脑,Candy,糖,Caramel,焦糖味,Beany豆味,Cardboard,纸板味,Cereal,谷物味,Cheesy,乳酸味,Chemical,化学药品味,Citrus,柑橘味,Cocoa,可可粉味,Cooling,清凉味,Creamy,奶油味,Dark meat,腿肉,Earthy,泥土味,Cardboard纸板味,Egg,蛋味,Estery,酯味,Fatty,油腻味,Fermented,发酵味,Fishy,鱼腥味,Floral,花香,Floury,面粉味,Fresh,新鲜,Fried,炒的，炸的,Fruity,果味,Egg蛋味,Green,青味,a. apple,青苹果味,b. cucuimber,黄瓜味,c. leaf,绿叶,d. melon,瓜青,41. Grilled,烤肉味,42. Hay,干草味,43. Herbal,草本味,44. Honey,蜂蜜,Green青味,Hops,酒花味,Hot,热的,HVP-like,水解蛋白肉味,Jammy,果酱味,Juicy,多汁,Malty,麦芽味,Marine,海产品的,Meaty,肉味,Medicinal,药味,Hops酒花味,Metallic,金属感,Milky,牛奶味,Minty,薄荷味,Mouldy,霉味,Musty,霉味,Nutty,坚果味,Oily,油味,Oxidised,氧化味的,Peely,果皮味,Metallic金属感,Peppery,胡椒味,Pine,松树,Potato,土豆味,Powdery,粉状的,Pungent,刺激的,Rancid,腐臭味,Ripe,熟味,Roasted,烤味,Rubber,橡胶味,Peppery胡椒味,Rum,浪姆酒味,Salty,咸味,Skin note,皮味,Smoky,烟熏味,Soapy,肥皂味,Sour,酸味,Soy beany,黄豆味,Spicy,香辣,Sulphurous,硫磺味,Sweaty,汗味,Rum浪姆酒味,Sweet,甜味,Toasted,培烤味,Umami,鲜味,Vanillin,香兰素,Vegetable,蔬菜味,Waxy,蜡味,White meat,白肉,Woody,木香,Yeasty,酵味,Sweet甜味,Sensory Evaluation,方式如下：,模仿,产品测试：,方法,1,：,Diffrence test,对比测试,=,三角测试,最好每个产品有,20,位评估员,Set a,：,657,523,189,从三个产品中选出一个不同风味的,Set b,：,再一次肯定测试，请用同一批评估员,342,734,921,从三个产品中选出一个不同风味的,Sensory Evaluation方式如下：三角测试最好每,注：一定要有一半数以上选对，再加入,最终,产品进行三角测试,；如果可以的话，请选错的评估员写出为什么产品不一样：,香气有,什么不一样：,风味有什么不一样：,其它建议：,注：一定要有一半数以上选对，再加入最终产品进行三角测试,方法,2,：,Duo - Trio Test,：,仿样,511,873,哪个样品最接近仿样？,20,至,30,人评估员，请选出：,方法2：Duo - Trio Test：仿样511873哪个,日式调味料开发前注意：,a),日本“吃”的习惯：清淡、接近天然原味、柔和（不太辣）。,b),日本特产如：海苔、海鲜、骨汤、味增、芝麻、香菇、碳烧、酱油及醋米香。,c),日本食品最流行（易得）：海苔卷（,susi,）、芥末（,wasabi,）、美好滋（,mayonaise,）等等，因此一般调味料有：原味、海苔、海鲜、美奶滋及味增、香菇及大骨等用于方便面。,日式调味料开发前注意：,日式调味料特点如下：,少盐（清淡）,不太甜（清甜用白糖加葡萄糖）,少香辛料（不太辣）除芥末,有奶香味（奶油及柔和）,自然甜的洋葱、白菜、胡萝卜,酱油味中量配合,醋少量,咖喱是柔和加苹果汁（粉）,牛、猪、鸡肉适中,*,注意整体平衡及柔和口感,日式调味料特点如下：,海鲜调味料特点：,清甜,接近原味,不新鲜及 发霉,用琥珀酸,0.2,0.06,柠檬酸,一点点辣（辣椒、芥末、黑,/,白胡椒）,加一点头香（自然）,加清甜的洋葱粉、姜粉及香菇粉。,海鲜调味料特点：,各式海鲜如下：,虾：原味虾味、烧烤、香辣、茄汁虾,干贝：天然、清甜,柴鱼：烤香等,鱿鱼：炭烧、焦糖等,雪鱼及三文鱼等：天然,蟹：清甜或香辣,海苔：与酱油粉混合,各式海鲜如下：,Question & Answer,Question & Answer,Thank YOU !,Thank YOU !,