川渝火鍋的辣味物質(zhì)分析及辣度分級

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摘要：火鍋是川渝地區(qū)的傳統(tǒng)特色美食，因其“鮮香麻辣”而廣受歡迎。近年來，火鍋產(chǎn)品不斷推陳出新，但關(guān)于火鍋辣度分級一直沒有統(tǒng)一標(biāo)準(zhǔn)。文章介紹了火鍋辣味物質(zhì)及呈味機理，闡述了辣度分級與辣度評價的方法，為制定更加科學(xué)的火鍋辣度分級標(biāo)準(zhǔn)、助力火鍋產(chǎn)業(yè)高質(zhì)量發(fā)展、促進(jìn)火鍋文化傳播提供了一定的理論依據(jù)。

關(guān)鍵詞：火鍋；辣味物質(zhì)；辣度分級；感官評價；分析方法

中圖分類號：TS207.3      文獻(xiàn)標(biāo)志碼：A     文章編號：1000-9973（2024）02-0171-07

Analysis of Spicy Substances and Spiciness Grading of Sichuan-Chongqing Hot Pot

Abstract： Hot pot is a traditional specialty food in Sichuan and Chongqing regions， which is widely popular due to its “fresh and spicy” flavor. In recent years， hot pot products have been constantly innovating， but there has been no unified standard for the spiciness grading of hot pot. In this paper， the spicy substances and taste formation mechanism of hot pot are introduced， and the spiciness grading and evaluation methods are expounded， which has provided a theoretical basis for formulating more scientific hot pot spiciness grading standards， assisting high-quality development of hot pot industry， and promoting the communication of hot pot culture.

Key words： hot pot; spicy substances; spiciness grading; sensory evaluation; analysis methods

火鍋作為川渝地區(qū)的特色美食，早已融入當(dāng)?shù)厝嗣竦娜粘Ｉ睿哂胁豢商娲牡匚籟1]。（剩余15360字）