南瓜的感官品质质构及生化分析.pdfVIP

26 2013, Vol.34, No.05 * ( 100081) 12710 3123 3123 Sensory Quality, Texture and Chemical Composition Analysis of Pumpkin YIN LingWANG Chang-lin*WANG Ying-jieXIANG Cheng-gangCHEN Hua (Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China) Abstract Ten samples with apparent differences in taste were selected from 127 pumpkin samples through sensory evaluation for the determination of texture parameters and biochemical indicators and the analysis of correlation of sensory attributes with texture parameters or biochemical indicators. Sensory attributes of pumpkin were assigned into three principal components: the first principal component including farinograph properties, moistness and sweetness, the second principal component including flouryness and fiber content, and the third principal component including harness and fragility, and texture parameters were also assigned into three principal components: the first principal component including hardness, resilience and shear force, the second principal component including cohesiveness, and the third principal component including adhesiveness and springiness. Sensory attributes of pumpkin revealed different correlations with texture parameters and biochemical indicators. The key sensory attributes of pumpkin were farinograph properties, moistness and sweetness. Key words pumpkin sens