基于网络大数据研究不同区域消费者对红烧肉感官属性及其描述的差异性

摘 要：以8 个不同省市的红烧肉为研究对象，通过网络爬虫获取消费者对其关键感官属性的评价数据，绘制食品 风味图谱，建立红烧肉感官分析描述词汇表，采用大数据分析和相关性分析等多元统计分析方法，从多维角度探究 消费者的喜好性和不同省市间红烧肉感官属性特征的相关性和差异性规律。结果表明：近两年来消费者更加倾向于 追求肉质入口即化、烂糊、肥而不腻、滋味新鲜、香且味道稍甜的红烧肉，不同省市间红烧肉感官属性的主体特征 明显且差异较大，肥而不腻（不腻）是所有省市红烧肉感官属性的主体特征，烂和糯是“腻口性”的标度词，甜味、 辣味和咸味对该标度词影响显著（P＜0.05），具体表现为甜味与烂的相关系数为0.707，辣味、咸味与糯的相关系数 分别为0.815和－0.654，说明消费者喜好具有甜味、质地较烂或者具有辣味、质地软糯且咸味适宜的红烧肉。 关键词：红烧肉；网络爬虫；大数据；描述词汇表；感官属性
(1. National and Local Joint Engineering Research Centre of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University, Jinzhou 121013, China; 2. College of Chemistry and Chemical Engineering, Bohai University, Jinzhou 121013, China;
and sweetness was 0.707, and those between stickiness and pungency and saltiness were 0.815 and −0.654, respectively,
suggesting that consumers preferred a product with a sweet taste and soft texture or with a pungent and properly salty taste
Sensory Description of Stewed Pork with Brown Sauce by Consumers and Its Regional Differences Based on Internet Big Data
WANG Bo1,2, CAO Zhenxia1, LIU Dengyong1,3,*, SHA Lei1

were used to explore the consumer preferences, the correlation and regional differences of the sensory attributes from
the multidimensional perspectives. The results showed that in the past two years, consumers preferred stewed pork with
※基础研究
食品科学
2019, Vol.40, No.15 15
基于网络大数据研究不同区域消费者对红烧肉 感官属性及其描述的差异性
王 博1,2，曹振霞1，刘登勇1,3,*，沙 磊1
（1.渤海大学食品科学与工程学院，生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心，辽宁 锦州 121013； 2.渤海大学化学化工学院，辽宁 锦州 121013；3.肉类生产与加工质量安全控制协同创新中心，江苏 南京 210095）
brown sauce which was soft and could be eaten without chewing, was agreeably fatty, and tasted fresh and slightly sweet
with a good aroma. There were considerable regional differences in the main sensory attribute, which was determined as
agreeably fatty mouthfeel for all 8 regions. Softness and stickiness were the scales for measuring the fatty mouthfeel and
were significantly affected by sweetness, pungency and saltiness (P < 0.05). The correlation coefficient between softness
3. Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China)
Abstract: In this study, consumer evaluation data on the key sensory attributes of stewed pork with brown sauce from 8 different provincial-level regions were collected by web crawler technology for flavor profiling. A vocabulary of sensory descriptors was established. Multivariate statistical methods such as big data analysis and correlation analysis