王志伟 王秀贞 唐月异 吴琪 孙全喜 杜龙 刘婷 张欣 王传堂

摘要：選取31个花生品种（系），分别对其生花生和烘烤后的熟花生进行感官评价研究。用脆性、细腻度、甜味、苦味、异味和总体喜欢度共6项指标对生花生进行感官评价，结果表明，不同品种（系）生花生在脆性和甜味方面达极显著差异，而细腻度、苦味、异味和总体喜欢度之间差异不显著。按颜色、脆性、细腻度、甜味、苦味、烤花生味、异味和总体喜欢度共8项指标对烘烤后的熟花生进行感官评价，显示：不同品种（系）熟花生在颜色、脆性、甜味、烤花生味和总体喜欢度5个方面均达极显著差异，而细腻度、苦味、异味之间的差异不显著。根据熟花生8个感官品质指标数据进行系统聚类分析，在遗传距离1.5时可将参试花生品种（系）划分为4类，大致分别对应感官品质指标最好、较好、居中和较差的类群，其中，花育962、花育961等10个总体感官品质好的品种聚为一类。

关键词：花生；食用品质；感官评价

中图分类号：S565.202.4文献标识号：A文章编号：1001-4942（2018）06-0052-05

Abstract The sensory evaluation was carried out respectively for raw and roasted peanuts of 31 varieties/lines. Sensory evaluation for raw peanuts was based on 6 indexes， including crunchiness， fineness， sweetness， bitterness， off-flavor and overall preference. The results showed that significant differences were detected in crunchiness and sweetness at 0.01 level， but no significant differences were detected in fineness， bitterness， off-flavor and overall preference. Sensory evaluation for roasted peanuts was carried out according to 8 indexes， including color， crunchinesss， fineness， sweetness， bitterness， roasted peanut flavor， off-flavor and overall preference. There were significant differences at 0.01 level in color， crunchiness， sweetness， roasted peanut flavor and overall preference， while there were no significant differences in fineness， bitterness and off-flavor. The hierarchical cluster analysis based on 8 indexes of roasted peanuts showed that the tested peanut varieties/lines could be divided into 4 categories at the genetic distance of 1.5， and they corresponded to the best， better， moderate and worse groups resulting from sensory evaluation. Among which， 10 varieties with good overall sensory quality， like Huayu 962 and Huayu 961， clustered in one group.

Keywords Peanut； Eating quality； Sensory evaluation

花生又称“长生果”，具有很高的营养价值，是世界上重要的蛋白质食用作物和经济作物。炒制或烤制的花生果、花生仁，是深受消费者喜爱的食品。随着我国经济发展，人民生活水平不断提高，花生作为日常零食的消费量逐年增多，对花生品质的要求越来越高。

迄今我国对花生营养品质、加工品质和出口品质已进行了大量研究[1-4]，但对花生感官品质的研究则较少，且多集中于风味物质提取上[5-7]。……