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Outline
This study focused on dried sweet potatoes to develop a suitable sensory flavor evaluation method, where a sensory panel performed quantitative descriptive analysis on 41 commercial samples. The descriptive words were selected and summarized, a dried sweet potatoes gratin flavor wheel was constructed, and sensory evaluation tools were designed. A total of 67 descriptor words were obtained, and constructed a flavor wheel covering taste, odor, texture, and appearance. Using the geometric mean method combined with cluster analysis and principal component analysis, 29 characteristic descriptors were screened, including 5 for appearance, 6 for odor, 9 for taste and 9 for texture. The analytic hierarchy process determined the sensory indicator weight ratio as taste:texture:odor:appearance=40:35:10:15. Subsequently, two methods were established, including a suitability-based one for ordinary consumers and a quantitative descriptive one for professional evaluators. This study could provide a reference for the quality evaluation and product development of dried sweet potatoes.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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