Tsuchiya Ryouta, Kawai Takayuki, Bat-Oyun Tserenpurev, Shinoda Masato, Morinaga Yuki
Organization for the Strategic Coordination of Research and Intellectual Properties, Meiji University, 1-9-1 Eifuku, Suginami-Ku, Tokyo 168-8555, Japan.
Arid Land Research Center, Tottori University, 1390 Hamasaka, Tottori 680-0001, Japan.
Foods. 2020 Mar 12;9(3):333. doi: 10.3390/foods9030333.
Traditional (fermented mare's milk) is a sour, slightly alcoholic drink handmade by Mongolian nomads. As is not heated after production, the fermentation continues to proceed and the taste changes rapidly. The objective of this study was to investigate the association of the sensory taste evaluation of with some properties-electrical conductivity (EC), pH and concentrations of macro minerals (calcium (Ca), phosphorous (P), sulfur (S), magnesium (Mg), potassium (K), and sodium (Na))-of . We held an contest in Mogod county, one of the most famous production areas, in order to collect samples of for the analysis of properties and to conduct an taste evaluation by Mongolian people. The results of the statistical analysis indicated that the EC-value was related to the evaluation score of . Except for EC, no statistically significant relationship between the taste score and the other properties was found in this study. It was concluded that the EC-value would be a simple measurement indicator for evaluating the quality of on site.
传统马奶酒（发酵马奶）是一种由蒙古游牧民手工制作的酸味、略带酒精的饮品。由于生产后不加热，发酵会持续进行，味道变化很快。本研究的目的是调查传统马奶酒的感官味觉评价与它的一些特性——电导率（EC）、pH值以及常量矿物质（钙（Ca）、磷（P）、硫（S）、镁（Mg）、钾（K）和钠（Na））浓度之间的关联。我们在最著名的传统马奶酒产区之一的莫戈德县举办了一场传统马奶酒比赛，以便收集传统马奶酒样本用于分析其特性，并由蒙古族人进行传统马奶酒味觉评价。统计分析结果表明，电导率值与传统马奶酒的评价得分相关。在本研究中，除电导率外，未发现味觉得分与其他特性之间存在统计学上的显著关系。得出的结论是，电导率值将是现场评估传统马奶酒质量的一个简单测量指标。
