中文摘要：

选择6种栽培基质的野生黑木耳、地栽黑木耳、林下地栽黑木耳、棚栽黑木耳共31个黑木耳样品,分析培养基质和栽培方式对黑木耳品质的影响、黑木耳品质特性和感官评价的相关性、黑木耳质构与感官舒适度的关系。结果表明：替代料基质提高了黑木耳复水率和感官得分;感官得分较高的黑木耳硬度、胶黏性、咀嚼性较低,并且与感官得分呈显著正相关,可用量化不同替代料基质培养黑木耳的感官舒适度;传统栽培方式培养的黑木耳复水率高于野生黑木耳,但感官得分与品质特性相关性不高,这种结果是环境差异和人为管理措施不同所致。

英文摘要：

With 6 kinds of cultivation medium of Auricularia auricular including wild,planted,under the forest,shed planted,a total of 31 samples,we studied the effects of culture medium and cultivation methods on quality of the A.auricular,relevance of quality properties and sensory evaluation,and the relationship between quality structure and sensory comfort.The different alternative material culture medium improved the A.auricular rehydration rate and sensory scores,the higher sensory score had lower hardness,viscosity and chewiness,the sensory score was significantly positively related,and it could be used to quantify the sensory comfort of the A.auricular.The rehydration rate of the A.auricular by traditional cultivation methods was higher than that of wild one.The correlation between sensory score and quality characteristics was low,which was caused by differences in environmental and man-made management measures.