| The Chinese mitten crab(Eriocheir sinensis),also known as hairy crab,is a fresh water culture crab that is among the most important cultivated crab species with high economic value in China.It is widely popular with consumers for its sweet,umami and tender sensory characteristics.However,the quality classification of Chinese mitten crab in the current national standard is mainly based on indicators such as size,edible rate and fullness;and current studies provide only qualitatively and quantitatively analysis of the flavor components of Chinese mitten crab,but the evaluation method of sensory quality is not given accordingly.To solve this problem,the large-production and representative Chinese mitten crabs from Yangcheng Lake,Gucheng Lake,Tai Lake and Xinghua were selected.Sensory evaluation was combined with instrumental analysis,using multiple statistical methods to establish the comprehensive evaluation model to provide a method for evaluating the sensory quality of Chinese mitten crab.Firstly,the sensory comments of Chinese mitten crabs were mined by Python language and the sensory wheel was established by trained sensory panel,and a lexicon for Chinese mitten crabs was established;the sensory characteractics of different edible parts and different regions of Chinese mitten crabs were evaluated by cloud map and relationship diagram of consumers’ sensory evaluation and 0-to 7-point scale of trained sensory panel.The results were as follows,83 sensory descriptors were obtained according to the public data of consumer comments on Taobao,etc.,and 78 sensory descriptors were obtained after sensory training and ability evaluation by the sensory panel;Yangcheng Lake Crab was the most welcomed for “sweet”(299 numbers)according to big data mining,and the trained sensory panel showed similar results of the highests “sweet”(average score 4.5).The overall evaluation of other regions of crabs were that Xinghua crab’s “aroma-fishy” attribute was stronger,and the texture of Gucheng Lake crab was more tender.Secondly,based on instrumental analysis to measure the aroma,taste and texture properties of the edible parts of Chinese mitten crabs from different regions,and the key and different indicators that affect sensory quality were comprehensively selected.The results showed that,in the aspect of aroma,there were 49 aroma compounds such as dimethyl trisulfide in male crab meat,51 aroma compounds such as trimethylamine in female crab meat;57 aroma compounds such as 1-octen-3-one in crab paste and 67 aroma compounds such as 1-octene-3-one in crab yolk;In terms of taste substances,a total of 6amino acids(Glu,His,Gly,Arg,Ala and Lys)and 2 nucleotides(AMP,GMP)had been selected for key taste substances,and 7,7,17 and 15 different taste substances were selected from male crab meat,female crab meat,crab paste,and crab yolk,respectively;In terms of texture,the hardness,chewiness,springiness,cohesiveness and resilience were selected.Finally,through correlation analysis and factor analysis to streamline sensory quality indicators,the core evaluation indicators were determined,and the evaluation model was established based on principal component analysis.Sensory evaluation scores and model F values were used to verify the accuracy and applicability of the model.A total of 16,14,16,and 10 core indicators were selected from the male crab meat,female crab meat,crab paste and crab yolk.The sensory quality evaluation models of male crab meat,female crab meat,crab paste and crab yolk were established,and the F value had a significant correlation with sensory evaluation in different edible parts(P<0.05),indicating that the established model had good consistency and applicability. |
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