Pattee H E, Giesbrecht F G, Isleib T G
Market Quality and Handling Research, Agricultural Research Service, U.S. Department of Agriculture, and North Carolina Agricultural Research Service, North Carolina State University, Raleigh 27695-7625, USA.
J Agric Food Chem. 1999 Jun;47(6):2415-20. doi: 10.1021/jf981063s.
Length of sample storage can become significant in sensory studies due to panel fatigue limitations and samples needed for a reasonable expectation of finding significant differences. In roasted peanut sensory studies samples are stored between -10 and -23 degrees C to prevent or retard changes. Studies of up to 13 months' duration have examined stability and slow-rate sensory changes. Sweet taste was relatively stable, whereas bitter and tongue burn attributes increased slightly. Stale taste increased, suggesting lipid oxidation was taking place even at -23 degrees C. Painty attribute did not increase until stale was >3. An increase in fruity attribute was unexpected. With increases in fruity and stale attributes a decrease in roasted peanut was expected. However, storage at -23 degrees C seems to stabilize the roasted peanut lability when compared to storage at -10 degrees C. Fruity and stale interactions with roasted peanut and lability of roasted peanut were shown to be three separate and identifiable effects on roasted peanut.
在感官研究中，由于品评小组疲劳限制以及为合理预期发现显著差异所需的样本量，样本储存时长可能变得至关重要。在烘焙花生感官研究中，样本储存在-10至-23摄氏度之间，以防止或延缓变化。长达13个月的研究考察了稳定性和缓慢的感官变化。甜味相对稳定，而苦味和舌部灼烧感属性略有增加。陈味增加，表明即使在-23摄氏度时也发生了脂质氧化。直到陈味值>3时，油漆味属性才增加。果味属性增加出乎意料。随着果味和陈味属性增加，预计烘焙花生味会减少。然而，与储存在-10摄氏度相比，储存在-23摄氏度似乎能稳定烘焙花生的不稳定性。果味和陈味与烘焙花生的相互作用以及烘焙花生的不稳定性被证明是对烘焙花生的三种独立且可识别的影响。
