食品品評(píng)課件

品評(píng)資料品評(píng)資料TASTERECEPTORSONTHETONGUETASTERECEPTORSONTHETONGUE顏色色澤尺寸狀態(tài)具揮發(fā)性的調(diào)味料Odor酸甜咸苦鮮澀焦清涼姜辣肌肉關(guān)節(jié)口感聲音Asomatosensoryimpressions=touchandsensationsofpain,coldandwarmth視覺impressionTaste顏色色澤尺寸狀態(tài)具揮發(fā)性的調(diào)味料Odor酸甜咸苦鮮澀焦清涼SensoryDescriptiorsAcid（酸）

Elementarytaste.Taste/smellofacetic,propionic,butyricacids.Hydrochloricirritatesthenasalmembranes.Sharp,irritating,sour,e.g,Inegar,fermenteddairyproducts,lemon.Acrid（尖酸）

Harsh,sharpirritating,pungent,burning,chokinge.g.,burntbutter,fatoroil.Alliaceous（蔥蒜）

Characteristicnoteofgarlic,oinonandothermembersoftheAliumgenus.Slightirritating.Animalic（動(dòng)物）

Fetid,characteristicofwildanimalsandcattle.e.g.,goatmilk,oldcheese.Aromatic（甜香）

Volatile,higharomaimpact.Fragrant,fullsweet.e.g.,spicynotes:cinnamon,nutmeg,clove,alsoesters.SensoryDescriptiorsAcid（酸）SensoryDescriptiorsBalanced（平衡）

Round,equilibrated.Rightharmonybetweenthedifferentcomponentsofaflavour.Absenceofpredominantorindividualnotes.Barbecued（燒烤）

Charcoalgrillednote.Flavorofcookedoverhotcoalsandburningfat.Base-Note（基料）

Variousoff-notesoriginatingfromproductbaseingredients.Boiled（煮）

Characteristicnoteoffoodscookedinboilingwaterorsteamed.e.g.,boiledmeat,boiledvegetables.Brothy（燉煮）

Characteristictasteoftheliquidinwhichmeatand/orvegetableshavebeencooked.Caramel（焦糖）

ProductobtainedthroughcondensationanddehydrationofsugarduringCooking.Sweettasteofcookedsugar.Brownedheatedsugar,slightlyacidandbitter.e.g.,caramelizedandmolasses.SensoryDescriptiorsBalanced（平SensoryDescriptiorsCheesy（芝士）

Rancid,acid,fermented,sournotesofdairyproducts.e.g.,cheese,oldyogurtChemical（化學(xué)）

Unnatural,unpleasantodorcharacteristicofgeneralchemicallaboratories,notwellbalanced,artificial,synthetic,harsh.Cooked（煮熟）

Asdistinguishedfromrawproduct.Fatty（肥油）

Greasytasteandtextureduetoanimalorwegetablefats.Fried（炸）

Notesdevelopedinaproductthroughcookinginafatoroil.Glutamate（鮮）

Consideredasanelementarytaste.TogetherwiththeRibonucleotides:inosinateandGuanylaterepresentthecharacteristicnoteof“Umami’Slightlysaltysweetandmouthwatering.Providesfullnessinasavoryproduct.Moreatactileproperty.SensoryDescriptiorsCheesy（芝士）SensoryDescriptiorsGrilled（炭燒油脂）

Characteristicslightlyburntnotedevelopedinsomefoodproductsthroughcookingbyradiantheat.e.g.,beef,cheeken,fish.Herbaceous（青草）

Usallydenotesbasil,thyme,bay,rosemary,oremary,oregano,green,leafy.HVP（水解）

Meaty,brothy,vegetable.Typicalofhydrolyzedvegetableproteins.Juicy（多汁）

Fresh,aromatic,mouthwateringcharacteristicofaflavor.Associatedwithjuicyfruits.Alsorelatestosucculent,oftenraremeat.Meaty（肉香）

Cookedmeat,saltyorsavoryeffectofaminoacidsandtheirsalts.Sometimesassociatedwithapleasanttexturecharacteristic.e.g.,sodiumglutamate,ribotides.SensoryDescriptiorsGrilled（炭燒SensoryDescriptiorsMetallic（鐵器）

Odorand/ortastereponseofmetals.(Hascharacteristicodorwhenheatedandadistincttonguereactionwhencool).Aftertasteofsaccharin.characteristicsometimesassociatedwithcannedprocessedfruitsorvegetables.Insomecasescool-astringent“sensationinthemouth.Mild（柔和）

Light,soft,pleasanttothepalate.Mouthfeel（口感）

Goodorbadmouthfeelofaflavor;tactilesensationinthemouthofarichandfullflavoroftheopposedcharacteristic.Oily（油脂）

Greasy,butteryasincookingoil.Offnote（差異味）

Undesirable,forgeign,non-characteristicnote.Oxidized（氧化）

Spoiled,offnote,undesirable,foreign.Associatedwithexpposuretoair,rancid.Usuallyusedtocharicterizeoof-notesinoxidizedessentialoils.Sometiomesusedforoxidized(rancid)fatsandoils.SensoryDescriptiorsMetallic（鐵SensoryDescriptiorsPeppery（胡椒）

Groudblackorwhitepepper.Tasteresponse:Bitingorburningeffect.Pinchingsensationintheoven.e.g.,meat,coffee.Round（園順）

Balanced,full,smooth,allflavorsattheproperlevel.Salty（鹽）

Elementarytaste.Sodiumchloride(tablesalt)orothermineralsaltswhichvarywidely.Savory（鹽肉）

Characteristicnoteofaveryappetizingandsucculentmeat,fishorvegetable.Thetasteisusuallyenhancedthroughadjunctionofsaltandspices.(Umami)Normallyusedastheoppositesweet.Shellfish（貝類）

Lobster,crab,shrimps,clams,etc.SensoryDescriptiorsPeppery（胡椒SensoryDescriptiorsSkinny（皮味）

Peely,rindy,somewhatgreen,fruitynoteoftheskinofavegetableorfruit.Smoked（煙熏）

Tasteofsmoke.Tasteoffoodsprocessedwithvarioussmolderingwoodsortheircondensates.e.g.,smokedbacon,salmon,hamSmooth（順滑）

Mellow,roundnotsharp.charateristicgivingtheconceptofawell-balancedproduct.Canalsobeusedastexturecharacteristic.Spicy（香辛）

Noteassociatedwitharomaticherbsandspices,Aromatic,pungentandpiquantwithsomewhatsharptopnotes.e.g.,cinnamon,cloves,ginger,thyme,curryTallowy（動(dòng)物脂）

Waxy-fatty;animal.SensoryDescriptiorsSkinny（皮味）SensoryDescriptiorsToasted（烤）

Caramelizednotesandcrispnessdevelopedthroughdirectcookingofsomefoodsandrawmaterials.e.g.,bread.Top-notes（頭香）

Thevolatileportionofaflavorwhichisperceived,givingthefirstimpresssion.

Umami（整體順肉感）

Elementarytaste.Slightlysalty.Characteristicsavorynoteresultinginthesynergismbetweenthedifferentnotesofaflavor.Unbalanced（不平衡）

Excessiveamoutsofoneconstituentoranother.Absenceofharmonybetweenthedifferentnotesofaflavor.Warm（溫?zé)幔?/p>

Characteristicofsomespicesgivingarichandfullsensationinthemouth.e.g.,cinnamon,thyme.SensoryDescriptiorsAlcoholic酒精味Alliaceous蒜味Almond杏仁Almmonia氨，氨水Animalic動(dòng)物味Aniseed茴香籽Astringent澀味Balsamic香膏質(zhì)的Barbecue燒烤Alcoholic酒精味Beany豆味Bitter苦味Boiled煮熟味Bone-like骨頭味Bouillontype肉湯味Burnt糊味，焦味Buttery黃油味Camphor樟腦Candy糖Caramel焦糖味Beany豆味Cardboard紙板味Cereal谷物味Cheesy乳酸味Chemical化學(xué)藥品味Citrus柑橘味Cocoa可可粉味Cooling清涼味Creamy奶油味Darkmeat腿肉Earthy泥土味Cardboard紙板味Egg蛋味Estery酯味Fatty油膩味Fermented發(fā)酵味Fishy魚腥味Floral花香Floury面粉味Fresh新鮮Fried炒的，炸的Fruity果味Egg蛋味Green青味

a.apple青蘋果味

b.cucuimber黃瓜味

c.leaf綠葉

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熱的HVP-like水解蛋白’肉’味Jammy果醬味Juicy多汁Malty麥芽味Marine海產(chǎn)品的Meaty肉味Medicinal藥味Hops酒花味Metallic金屬感Milky牛奶味Minty薄荷味Mouldy霉味Musty霉味Nutty堅(jiān)果味Oily油味Oxidised氧化味的Peely果皮味Metallic金屬感Peppery胡椒味Pine松樹Potato土豆味Powdery粉狀的Pungent刺激的Rancid腐臭味Ripe熟味Roasted烤味Rubber橡膠味Peppery胡椒味Rum浪姆酒味Salty咸味Skinnote皮味Smoky煙熏味Soapy肥皂味Sour酸味Soybeany黃豆味Spicy香辣Sulphurous硫磺味Sweaty汗味Rum浪姆酒味Sweet甜味Toasted培烤味Umami鮮味Vanillin香蘭素Vegetable蔬菜味Waxy蠟味Whitemeat白肉Woody木香Yeasty酵味Sweet甜味SensoryEvaluation方式如下：模仿產(chǎn)品測(cè)試：方法1：Diffrencetest對(duì)比測(cè)試=三角測(cè)試最好每個(gè)產(chǎn)品有20位評(píng)估員Seta：657523189從三個(gè)產(chǎn)品中選出一個(gè)不同風(fēng)味的Setb：再一次肯定測(cè)試，請(qǐng)用同一批評(píng)估員342734921從三個(gè)產(chǎn)品中選出一個(gè)不同風(fēng)味的SensoryEvaluation方式如下：三角測(cè)試最好每注：一定要有一半數(shù)以上選對(duì)，再加入最終產(chǎn)品進(jìn)行三角測(cè)試；如果可以的話，請(qǐng)選錯(cuò)的評(píng)估員寫出為什么產(chǎn)品不一樣：香氣有什么不一樣：風(fēng)味有什么不一樣：

其它建議：

注：一定要有一半數(shù)以上選對(duì)，再加入最終產(chǎn)品進(jìn)行三角測(cè)試方法2：Duo-TrioTest：仿樣511873哪個(gè)樣品最接近仿樣？20至30人評(píng)估員，請(qǐng)選出：

方法2：Duo-TrioTest：仿樣511873哪個(gè)日式調(diào)味料開發(fā)前注意：

a)日本“吃”的習(xí)慣：清淡、接近天然原味、柔和（不太辣）。

b)日本特產(chǎn)如：海苔、海鮮、骨湯、味增、芝麻、香菇、碳燒、醬油及醋米香。

c)日本食品最流行（易得）：海苔卷（susi）、芥末（wasabi）、美好滋（mayonaise）等等，因此一般調(diào)味料有：原味、海苔、海鮮、美奶滋及味增、香菇及大骨等用于方便面。日式調(diào)味料開發(fā)前注意：日式調(diào)味料特點(diǎn)如下：少鹽（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）自然甜的洋蔥、白菜、胡蘿卜醬油味中量配合醋少量咖喱是柔和加蘋果汁（粉）牛、豬、雞肉適中

*注意整體平衡及柔和口感日式調(diào)味料特點(diǎn)如下：海鮮調(diào)味料特點(diǎn)：清甜接近原味不新鮮及發(fā)霉用琥珀酸0.2％＋0.06檸檬酸一點(diǎn)點(diǎn)辣（辣椒、芥末、黑/白胡椒）加一點(diǎn)頭香（自然）加清甜的洋蔥粉、姜粉及香菇粉。海鮮調(diào)味料特點(diǎn)：各式海鮮如下：蝦：原味蝦味、燒烤、香辣、茄汁蝦干貝：天然、清甜柴魚：烤香等魷魚：炭燒、焦糖等雪魚及三文魚等：天然蟹：清甜或香辣海苔：與醬油粉混合各式海鮮如下：Question&AnswerQuestion&AnswerThankYOU!ThankYOU!品評(píng)資料品評(píng)資料TASTERECEPTORSONTHETONGUETASTERECEPTORSONTHETONGUE顏色色澤尺寸狀態(tài)具揮發(fā)性的調(diào)味料Odor酸甜咸苦鮮澀焦清涼姜辣肌肉關(guān)節(jié)口感聲音Asomatosensoryimpressions=touchandsensationsofpain,coldandwarmth視覺impressionTaste顏色色澤尺寸狀態(tài)具揮發(fā)性的調(diào)味料Odor酸甜咸苦鮮澀焦清涼SensoryDescriptiorsAcid（酸）

Elementarytaste.Taste/smellofacetic,propionic,butyricacids.Hydrochloricirritatesthenasalmembranes.Sharp,irritating,sour,e.g,Inegar,fermenteddairyproducts,lemon.Acrid（尖酸）

Harsh,sharpirritating,pungent,burning,chokinge.g.,burntbutter,fatoroil.Alliaceous（蔥蒜）

Characteristicnoteofgarlic,oinonandothermembersoftheAliumgenus.Slightirritating.Animalic（動(dòng)物）

Fetid,characteristicofwildanimalsandcattle.e.g.,goatmilk,oldcheese.Aromatic（甜香）

Volatile,higharomaimpact.Fragrant,fullsweet.e.g.,spicynotes:cinnamon,nutmeg,clove,alsoesters.SensoryDescriptiorsAcid（酸）SensoryDescriptiorsBalanced（平衡）

Round,equilibrated.Rightharmonybetweenthedifferentcomponentsofaflavour.Absenceofpredominantorindividualnotes.Barbecued（燒烤）

Charcoalgrillednote.Flavorofcookedoverhotcoalsandburningfat.Base-Note（基料）

Variousoff-notesoriginatingfromproductbaseingredients.Boiled（煮）

Characteristicnoteoffoodscookedinboilingwaterorsteamed.e.g.,boiledmeat,boiledvegetables.Brothy（燉煮）

Characteristictasteoftheliquidinwhichmeatand/orvegetableshavebeencooked.Caramel（焦糖）

ProductobtainedthroughcondensationanddehydrationofsugarduringCooking.Sweettasteofcookedsugar.Brownedheatedsugar,slightlyacidandbitter.e.g.,caramelizedandmolasses.SensoryDescriptiorsBalanced（平SensoryDescriptiorsCheesy（芝士）

Rancid,acid,fermented,sournotesofdairyproducts.e.g.,cheese,oldyogurtChemical（化學(xué)）

Unnatural,unpleasantodorcharacteristicofgeneralchemicallaboratories,notwellbalanced,artificial,synthetic,harsh.Cooked（煮熟）

Asdistinguishedfromrawproduct.Fatty（肥油）

Greasytasteandtextureduetoanimalorwegetablefats.Fried（炸）

Notesdevelopedinaproductthroughcookinginafatoroil.Glutamate（鮮）

Consideredasanelementarytaste.TogetherwiththeRibonucleotides:inosinateandGuanylaterepresentthecharacteristicnoteof“Umami’Slightlysaltysweetandmouthwatering.Providesfullnessinasavoryproduct.Moreatactileproperty.SensoryDescriptiorsCheesy（芝士）SensoryDescriptiorsGrilled（炭燒油脂）

Characteristicslightlyburntnotedevelopedinsomefoodproductsthroughcookingbyradiantheat.e.g.,beef,cheeken,fish.Herbaceous（青草）

Usallydenotesbasil,thyme,bay,rosemary,oremary,oregano,green,leafy.HVP（水解）

Meaty,brothy,vegetable.Typicalofhydrolyzedvegetableproteins.Juicy（多汁）

Fresh,aromatic,mouthwateringcharacteristicofaflavor.Associatedwithjuicyfruits.Alsorelatestosucculent,oftenraremeat.Meaty（肉香）

Cookedmeat,saltyorsavoryeffectofaminoacidsandtheirsalts.Sometimesassociatedwithapleasanttexturecharacteristic.e.g.,sodiumglutamate,ribotides.SensoryDescriptiorsGrilled（炭燒SensoryDescriptiorsMetallic（鐵器）

Odorand/ortastereponseofmetals.(Hascharacteristicodorwhenheatedandadistincttonguereactionwhencool).Aftertasteofsaccharin.characteristicsometimesassociatedwithcannedprocessedfruitsorvegetables.Insomecasescool-astringent“sensationinthemouth.Mild（柔和）

Light,soft,pleasanttothepalate.Mouthfeel（口感）

Goodorbadmouthfeelofaflavor;tactilesensationinthemouthofarichandfullflavoroftheopposedcharacteristic.Oily（油脂）

Greasy,butteryasincookingoil.Offnote（差異味）

Undesirable,forgeign,non-characteristicnote.Oxidized（氧化）

Spoiled,offnote,undesirable,foreign.Associatedwithexpposuretoair,rancid.Usuallyusedtocharicterizeoof-notesinoxidizedessentialoils.Sometiomesusedforoxidized(rancid)fatsandoils.SensoryDescriptiorsMetallic（鐵SensoryDescriptiorsPeppery（胡椒）

Groudblackorwhitepepper.Tasteresponse:Bitingorburningeffect.Pinchingsensationintheoven.e.g.,meat,coffee.Round（園順）

Balanced,full,smooth,allflavorsattheproperlevel.Salty（鹽）

Elementarytaste.Sodiumchloride(tablesalt)orothermineralsaltswhichvarywidely.Savory（鹽肉）

Characteristicnoteofaveryappetizingandsucculentmeat,fishorvegetable.Thetasteisusuallyenhancedthroughadjunctionofsaltandspices.(Umami)Normallyusedastheoppositesweet.Shellfish（貝類）

Lobster,crab,shrimps,clams,etc.SensoryDescriptiorsPeppery（胡椒SensoryDescriptiorsSkinny（皮味）

Peely,rindy,somewhatgreen,fruitynoteoftheskinofavegetableorfruit.Smoked（煙熏）

Tasteofsmoke.Tasteoffoodsprocessedwithvarioussmolderingwoodsortheircondensates.e.g.,smokedbacon,salmon,hamSmooth（順滑）

Mellow,roundnotsharp.charateristicgivingtheconceptofawell-balancedproduct.Canalsobeusedastexturecharacteristic.Spicy（香辛）

Noteassociatedwitharomaticherbsandspices,Aromatic,pungentandpiquantwithsomewhatsharptopnotes.e.g.,cinnamon,cloves,ginger,thyme,curryTallowy（動(dòng)物脂）

Waxy-fatty;animal.SensoryDescriptiorsSkinny（皮味）SensoryDescriptiorsToasted（烤）

Caramelizednotesandcrispnessdevelopedthroughdirectcookingofsomefoodsandrawmaterials.e.g.,bread.Top-notes（頭香）

Thevolatileportionofaflavorwhichisperceived,givingthefirstimpresssion.

Umami（整體順肉感）

Elementarytaste.Slightlysalty.Characteristicsavorynoteresultinginthesynergismbetweenthedifferentnotesofaflavor.Unbalanced（不平衡）

Excessiveamoutsofoneconstituentoranother.Absenceofharmonybetweenthedifferentnotesofaflavor.Warm（溫?zé)幔?/p>

Characteristicofsomespicesgivingarichandfullsensationinthemouth.e.g.,cinnamon,thyme.SensoryDescriptiorsAlcoholic酒精味Alliaceous蒜味Almond杏仁Almmonia氨，氨水Animalic動(dòng)物味Aniseed茴香籽Astringent澀味Balsamic香膏質(zhì)的Barbecue燒烤Alcoholic酒精味Beany豆味Bitter苦味Boiled煮熟味Bone-like骨頭味Bouillontype肉湯味Burnt糊味，焦味Buttery黃油味Camphor樟腦Candy糖Caramel焦糖味Beany豆味Cardboard紙板味Cereal谷物味Cheesy乳酸味Chemical化學(xué)藥品味Citrus柑橘味Cocoa可可粉味Cooling清涼味Creamy奶油味Darkmeat腿肉Earthy泥土味Cardboard紙板味Egg蛋味Estery酯味Fatty油膩味Fermented發(fā)酵味Fishy魚腥味Floral花香Floury面粉味Fresh新鮮Fried炒的，炸的Fruity果味Egg蛋味Green青味

a.apple青蘋果味

b.cucuimber黃瓜味

c.leaf綠葉

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熱的HVP-like水解蛋白’肉’味Jammy果醬味Juicy多汁Malty麥芽味Marine海產(chǎn)品