质构仪和流变仪测试膏霜产品与感官评价结果的相关性研究
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摘要
为了解客观测量仪器质构仪和流变仪与主观感官评定结果的关联性,对8款不同质地的膏霜产品进行质构和流变性能测试分析,以及主观感官评定分析。采用pearson相关性及显著性分析方法,对质构压缩模式测试和流变仪稳态剪切及动态振荡测试中10项参数与使用前和涂抹中部分肤感指标进行显著性相关分析。结果表明,质构仪测试参数峰值压力与感官评估过程中产品部分肤感如挑起性、膏体厚薄程度、涂抹性5圈、涂抹时的厚薄、涂抹性30圈均有最强的相关性,相关系数值范围为0.860～0.942。流变仪测试参数剪切力τ(100 s~(-1))与部分肤感词汇挑起性、膏体厚薄程度、涂抹性5圈、涂抹时的厚薄、涂抹性30圈、涂抹时的水润感、吸收速度均具有显著相关性,相关系数值范围为0.714～0.868。质构仪的测试参数与部分涂抹中肤感词汇拟合的相关性程度略高于流变仪,但流变仪测试参数可关联表征的肤感词汇更多。
The texture and rheological properties of 8 different cream products were analyzed by texture analyzer and rheometer, the results of which were compared with those of subjective sensory evaluation to find if there was any correration between instrumental and subjective sensory analyses. Ten parameters in instrumental tests(i.e. the texture compression mode test and the tests of steady state shear and dynamic oscillation), as well as some sensory assessment indexes, were analyzed by Pearson correlation and significance analytical method. The results indicated that some sensory assessment indexes such as pick-up, thickness, Spreadability(5 circles),Thickness during smearing and spreadability(30 circles) had the strongest correlation with the parameter of peak pressure by texture analyzer, and the correlation coefficient ranged from 0.860 to 0.942; some sensory assessment indexes such as pick-up, thickness,spreadability(5 circles), thickness during smearing, spreadability(30 circles), moistening during smearing and absorption rate were significantly correlated with the shear force τ(100 s~(-1))obtained by rheometer, and the correlation coefficient ranged from 0.714 to 0.868.The parameters tested by texture analyzer had larger degree than by rheometer in correlating with some of the sensory vocabularies about cream-smearing, but the parameters tested by rheometer could be correlated with a larger number of sensory vocabularies than by texture analyzer.
The texture and rheological properties of 8 different cream products were analyzed by texture analyzer and rheometer, the results of which were compared with those of subjective sensory evaluation to find if there was any correration between instrumental and subjective sensory analyses. Ten parameters in instrumental tests(i.e. the texture compression mode test and the tests of steady state shear and dynamic oscillation), as well as some sensory assessment indexes, were analyzed by Pearson correlation and significance analytical method. The results indicated that some sensory assessment indexes such as pick-up, thickness, Spreadability(5 circles),Thickness during smearing and spreadability(30 circles) had the strongest correlation with the parameter of peak pressure by texture analyzer, and the correlation coefficient ranged from 0.860 to 0.942; some sensory assessment indexes such as pick-up, thickness,spreadability(5 circles), thickness during smearing, spreadability(30 circles), moistening during smearing and absorption rate were significantly correlated with the shear force τ(100 s~(-1))obtained by rheometer, and the correlation coefficient ranged from 0.714 to 0.868.The parameters tested by texture analyzer had larger degree than by rheometer in correlating with some of the sensory vocabularies about cream-smearing, but the parameters tested by rheometer could be correlated with a larger number of sensory vocabularies than by texture analyzer.
引文
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[2]FU NA,WANG XICHANG.Study on the contribution of free amino acid composition to the Chinese mitten crab taste by sensory evaluation and the electronic tongue[J].Science and Technology of Food Industry,2014,35(20):91-96.
[3]CHI XUELU,SONG ZHENG,MURATZHAN K,et al Study on Correlation between sensory evaluation and electronic nose sensors analysis of skimmed milk[J].Fine Chemicals,2018,35(6):998-1003.
[4]ZHAO YANWEI,GENG XIN,CHEN HAIHUA,et al Correlation between texture and sensory evaluation of bread and cake[J].Chinese Agricultural Science Bulletin,2012,28(21):253-259.
[5]MENDEZ M L R,APETREI C,GAY M,et al.Evaluation of oxygen exposure levels and polyphenolic content of red wines using an electronic panel formed by an electronic nose and an electronic tongue[J].Food Chemistry,2014,155:91-97.
[6]WORTELV A L,WIECHERS J W.Skin sensory performance of individual personal care ingredient and marketed personal care products[J].Food Quality and Preference,2000,11:121-127.
[7]BRUMMER R,GODERSKY S.Rheological studies to objectify sensations occurring when cosmetic emulsions areapplied to the skin[J].Colloids and Surfaces A:Physicochemical and Engineering Aspects,1999,152:89-94.
[8]BAIS D,TREVISAN A,LAPASIN R,et al.Rheological characterization of polysaccharide-surfactant matrices[J].Journal of Colloid and Interface Science,2005,290(2):546-556.
[9]GILBERT L,SANARY G,GRISEL M,et al.Predicting sensory texture properties of cosmetic emulsions by physical measurements[J].Chemometrics&Intelligent Laboratory Systems2013,124(6):21-31.
[10]ZHOU ZHAOQING,LI YANAN,YIN YUEXUAN,et al.Influence of hydrophilic polymers on sensory and rheological properties of cosmetic emulsions[J].Chemical World,2017,4:228-234.
[11]SANARY G,GRISEL M,PICARD C.Impact of emollients on the spreading properties of cosmetic products:A combined sensory and instrumental characterization[J].Colloids and Surfaces B:Biointerfaces,2013,102:371-378.
[12]ASTM International.ASTM E1490-3 standard practice for descriptive skinfeel analysis of creams and lotions[S].ASTMConshohocken,2003.
[13]ZHANG JIANHUI,XU XIAOYUN,W ANG KEQIN,et al.Correlation analysis between sensory evaluation and instrumental measurement of French fried potatoes[J].Food Science,2013,34(14):237-240.
[14]WANG S,KISLALIOG M U,BREUER M.The effect of rheological properties of experimental moisturizing creams/lotions on their efficacy and perceptual attributes[J].Internatioal Journal of Cosmetic Science:1999,21:167-188.
[15]WANG SHUO,DONG YINMAO,HE CONGFEN,et al.The research on sensory evaluation and rheological properties of cosmetics[J].Flavour Fragrance Cosmetics,2011,2(1):42-46.