Establishment of Sensory Descriptors for Pork Paper and Dynamic Changes in Dominant Sensory Attributes during Consumption
ZHANG Mingcheng, YU Di, CHAI Huikun, MA Xiao, SHEN Haibo, LIU Dengyong
1. National and Local Joint Engineering Research Center for Storage, Processing and Safety Control Technology of Fresh Agricultural Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; 2. Anshan Jiuguhe Food Co. Ltd., Anshan 114199, China; 3. Jinzhou Jiufeng Food Co. Ltd., Jinzhou 121116, China
Abstract：This study aimed to establish sensory descriptors for pork paper and to examine changes in its dominant sensory attributes during consumption. A web crawler was utilized to gather 4 931 consumer reviews from e-commerce platforms. Key sensory attributes were identified using the M value method, principal component analysis, and Pearson correlation analysis. The results revealed that “friable”, “tawny”, “salty”, “crispy”, “spicy aroma”, “umami and sweetness”, “residual texture”, “mellow flavor”, and “crunchiness” functioned as the primary sensory descriptors. Among these, “crispy” and “salty” were determined to be the core sensory attributes. Temporal dominance of sensations (TDS) was employed to dynamically analyze the changes in the dominant sensory attributes of five commercially available pork paper products (WF, DL, ZR, XZ and MZ) during consumption. The results showed that the attributes “friable”, “salty”, “crispy”, and “residual texture” were consistently observed across all five samples, while “mellow flavor” and “spicy aroma” were two dominant sensory attributes to distinguish XZ and DL from the other products, respectively. Furthermore, DL exhibited a shorter duration of “residual texture” with a lower maximum dominance sensory attribute advantage rate. This study not only provides a new perspect ive for quality analysis of pork paper but also offers valuable references for the development of sensory evaluation methodologies.
2025, Vol. 39 
