• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利：CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法，用中文像聊天一样搜索，搜遍4000万医学文献。AI智能推荐，让科研检索更轻松。

立即免费搜索

文件翻译

保留排版，准确专业，支持PDF/Word/PPT等文件格式，支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述，25分钟生成高质量综述，智能提取关键信息，辅助科研写作。

立即免费体验

贮藏期长达 360 天的不同配方膳食巧克力的感官特性和颜色测量。

Sensory properties and color measurements of dietary chocolates with different compositions during storage for up to 360 days.

机构信息

University of Belgrade, Faculty of Agriculture, Belgrade, Nemanjina 6, Serbia; E-Mail:

出版信息

Sensors (Basel). 2009;9(3):1996-2016. doi: 10.3390/s90301996. Epub 2009 Mar 17.

DOI:10.3390/s90301996
PMID:22573997
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC3345827/
Abstract

In this work sensory characteristics (appearance - color, brilliance, shape and surface; texture - structure, break, firmness and chewiness; aroma - odor and taste) of dietary chocolates of different compositions were evaluated, in parallel with color parameter measurements. Color was determined instrumentally on the top and bottom surfaces, using a "MINOLTA" Chroma meter CR 400 thristimulus colorimeter. Sensory evaluation was performed by a group of experienced panelists immediately after the production (0 - 30 days), and then after 90, 180, 270 and 360 days of storage under ambient conditions (t = 18 - 20°C). Results were statistically analyzed by the two-factorial analysis of variance (MANOVA) and with the LSD - test. It was concluded that the storage time up to one year had statistically highly significant (p < 0.01) effects on the sensory attributes of chocolate, as well as on instrumentally measured color parameters.

摘要

在这项工作中，评估了不同成分的膳食巧克力的感官特性（外观-颜色、光泽、形状和表面；质地-结构、断裂、硬度和咀嚼性；香气-气味和味道），同时测量了颜色参数。使用“MINOLTA”CR-400 色度计三刺激色度计，在顶部和底部表面进行仪器颜色测定。感官评估由一组经验丰富的品评小组在生产后立即进行（0-30 天），然后在环境条件下储存 90、180、270 和 360 天后进行（t=18-20°C）。结果通过双因素方差分析（MANOVA）和 LSD 检验进行统计分析。得出的结论是，在一年的储存时间内，巧克力的感官属性以及仪器测量的颜色参数都具有统计学上的高度显著（p<0.01）影响。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c19/3345827/f203aafa9e27/sensors-09-01996f15.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c19/3345827/b394086fbcc3/sensors-09-01996f1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c19/3345827/97c05804ccf0/sensors-09-01996f2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c19/3345827/b97fa53eac86/sensors-09-01996f3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c19/3345827/ebfe43c1d94e/sensors-09-01996f4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c19/3345827/14e742566988/sensors-09-01996f5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c19/3345827/d62eada73257/sensors-09-01996f6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c19/3345827/c4fa2f1a8e28/sensors-09-01996f7.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c19/3345827/07f1477ae3c1/sensors-09-01996f8.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c19/3345827/d32c33fb9054/sensors-09-01996f9.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c19/3345827/a39b5610f601/sensors-09-01996f10.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c19/3345827/bf2787d639f7/sensors-09-01996f11.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c19/3345827/4c8d0b1bab51/sensors-09-01996f12.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c19/3345827/6e747bfe2507/sensors-09-01996f13.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c19/3345827/06d56f704d7c/sensors-09-01996f14.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c19/3345827/f203aafa9e27/sensors-09-01996f15.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c19/3345827/b394086fbcc3/sensors-09-01996f1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c19/3345827/97c05804ccf0/sensors-09-01996f2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c19/3345827/b97fa53eac86/sensors-09-01996f3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c19/3345827/ebfe43c1d94e/sensors-09-01996f4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c19/3345827/14e742566988/sensors-09-01996f5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c19/3345827/d62eada73257/sensors-09-01996f6.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c19/3345827/c4fa2f1a8e28/sensors-09-01996f7.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c19/3345827/07f1477ae3c1/sensors-09-01996f8.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c19/3345827/d32c33fb9054/sensors-09-01996f9.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c19/3345827/a39b5610f601/sensors-09-01996f10.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c19/3345827/bf2787d639f7/sensors-09-01996f11.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c19/3345827/4c8d0b1bab51/sensors-09-01996f12.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c19/3345827/6e747bfe2507/sensors-09-01996f13.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c19/3345827/06d56f704d7c/sensors-09-01996f14.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/9c19/3345827/f203aafa9e27/sensors-09-01996f15.jpg

相似文献

1
Sensory properties and color measurements of dietary chocolates with different compositions during storage for up to 360 days.贮藏期长达 360 天的不同配方膳食巧克力的感官特性和颜色测量。
Sensors (Basel). 2009;9(3):1996-2016. doi: 10.3390/s90301996. Epub 2009 Mar 17.
2
Sensory evaluation of pralines containing different honey products.含不同蜂蜜制品的果仁糖的感官评价。
Sensors (Basel). 2010;10(9):7913-33. doi: 10.3390/s100907913. Epub 2010 Aug 26.
3
Impact of storage on dark chocolate: texture and polymorphic changes.储存对黑巧克力的影响：质地和多晶型变化。
J Food Sci. 2011 Jan-Feb;76(1):C142-53. doi: 10.1111/j.1750-3841.2010.01970.x.
4
[Influence of ambient light and adjacent tooth in anterior tooth color measurement].[环境光和邻牙对前牙颜色测量的影响]
Hua Xi Kou Qiang Yi Xue Za Zhi. 2007 Oct;25(5):477-80.
5
Sensory Profile and Consumer Acceptability of Prebiotic White Chocolate with Sucrose Substitutes and the Addition of Goji Berry (Lycium barbarum).含蔗糖替代品及枸杞（宁夏枸杞）添加物的益生元白巧克力的感官特征与消费者接受度
J Food Sci. 2017 Mar;82(3):818-824. doi: 10.1111/1750-3841.13632. Epub 2017 Feb 9.
6
Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (Part II: Quality and sensory profiling of chocolates).带壳烘焙的可可豆荚：一种使‘散装’可可豆制成的黑巧克力风味多样化的工具？（第二部分：巧克力的质量和感官分析）。
Food Res Int. 2020 Jun;132:109116. doi: 10.1016/j.foodres.2020.109116. Epub 2020 Feb 20.
7
Changes in dark chocolate volatiles during storage.储存过程中黑巧克力挥发性成分的变化。
J Agric Food Chem. 2012 May 9;60(18):4500-7. doi: 10.1021/jf204718z. Epub 2012 Apr 27.
8
Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (part I: aroma profiling of chocolates).带壳烘焙豆贮藏：一种丰富商业可可豆生产的黑巧克力风味的工具？（第一部分：巧克力的香气分析）
Food Res Int. 2019 May;119:84-98. doi: 10.1016/j.foodres.2019.01.057. Epub 2019 Jan 24.
9
Development of a lexicon for caviar and its usefulness for determining consumer preference.鱼子酱词汇表的编制及其在确定消费者偏好方面的作用。
J Food Sci. 2014 Dec;79(12):S2533-41. doi: 10.1111/1750-3841.12703. Epub 2014 Nov 13.
10
Recommended storage temperature for green tea based on sensory quality.基于感官品质的绿茶推荐贮藏温度。
J Food Sci Technol. 2019 Sep;56(9):4333-4348. doi: 10.1007/s13197-019-03902-7. Epub 2019 Jul 1.

引用本文的文献

1
ColorX: A Fitness Tracker-Based Device for Rapid, Optical Sensing of Water Quality Parameters.ColorX：一种基于健身追踪器的设备，用于快速光学传感水质参数。
Sensors (Basel). 2025 Aug 9;25(16):4935. doi: 10.3390/s25164935.
2
Sensory Evaluation and Consumers' Acceptance of a Low Glycemic and Gluten-Free Carob-Based Bakery Product.低血糖指数且无麸质的角豆基烘焙产品的感官评价与消费者接受度
Foods. 2024 Sep 5;13(17):2815. doi: 10.3390/foods13172815.
3
Chocolate Ganaches: Formulation, Processing and Stability in View of the New Production Trends.

本文引用的文献

1
Color Changes of UHT Milk During Storage.超高温瞬时灭菌乳储存期间的颜色变化
Sensors (Basel). 2008 Sep 25;8(9):5961-5974. doi: 10.3390/s8095961.
巧克力甘纳许：鉴于新生产趋势的配方、加工与稳定性
Foods. 2024 Aug 15;13(16):2543. doi: 10.3390/foods13162543.
4
Development of a Functional Dark Chocolate with Baobab Pulp.一种含有猴面包树果肉的功能性黑巧克力的研发。
Foods. 2023 Apr 20;12(8):1711. doi: 10.3390/foods12081711.
5
Effects of polyols on the quality characteristics of sucrose-free milk chocolate produced in a ball mill.多元醇对球磨法生产的无糖牛奶巧克力品质特性的影响
RSC Adv. 2019 Sep 19;9(51):29676-29688. doi: 10.1039/c9ra04486h. eCollection 2019 Sep 18.
6
Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans.基于未烘焙可可豆的酒，比较陈化参数对巧克力牛奶中三种主要黄烷-3-醇含量、流变性和感官质量的影响。
Molecules. 2021 Apr 25;26(9):2502. doi: 10.3390/molecules26092502.
7
Optimization of prebiotic sucrose-free milk chocolate formulation by mixture design.通过混合设计优化不含益生元蔗糖的牛奶巧克力配方
J Food Sci Technol. 2021 Jan;58(1):244-254. doi: 10.1007/s13197-020-04536-w. Epub 2020 May 29.
8
Antioxidant activity and quality attributes of white chocolate incorporated with Blume essential oil.添加了鸡蛋花精油的白巧克力的抗氧化活性和品质特性
J Food Sci Technol. 2020 May;57(5):1731-1739. doi: 10.1007/s13197-019-04206-6. Epub 2019 Dec 14.
9
Changes in Antioxidants and Sensory Properties of Italian Chocolates and Related Ingredients Under Controlled Conditions During an Eighteen-Month Storage Period.在十八个月的储存期内，控制条件下意大利巧克力及其相关成分的抗氧化剂和感官特性的变化。
Nutrients. 2019 Nov 9;11(11):2719. doi: 10.3390/nu11112719.
10
The Sensory Quality and Volatile Profile of Dark Chocolate Enriched with Encapsulated Probiotic Bacteria.添加益生菌细菌的黑巧克力的感官质量和挥发性成分分析。
Sensors (Basel). 2018 Aug 6;18(8):2570. doi: 10.3390/s18082570.