冰淇淋感官评定方法及其数据处理的研究  

The research of the ice cream sensory evaluation and data processing

作　　者：朱川 

机构地区：[1]上海华宝孔雀香精香料有限公司,上海201821

出　　处：《中国食品添加剂》2008年第C00期154-159,共6页China Food Additives

摘　　要：通过评分检验法对冰淇淋的奶粉味、黄油味、冰晶感、脂肪感、粘稠度、滑腻感、坚实度、口融性等感官品质进行了评价,采用unscramber 9.0数据处理软件对各指标的相关性进行检验,得到优化的冰淇淋感官评价指标为:奶粉味、脂肪感、滑腻感、粘稠度、口溶性。同时,冰淇淋样品的TPA质构分析表明:可以部分使用冰淇淋的黏度、弹性、硬度、胶粘性、咀嚼性、内聚性代替冰淇淋感官评定指标中的滑腻感、口融性、粘稠度。感官评定结果的秩和检验与基于Thustonian模型的ROC检验对比表明:ROC检验可以更准确的定量描述样品间的差异,得到更精细的样品差异显著性分组。This article was using sensory garding test for milk-powder flavor, fatness, viscosity, stability, thawness, icy, creaminess of several ice cream sample. After relativity analysis of the sensory test results with unscramber 9.0 software, the main factor were selected to be milk-powder flavor, fatness, creaminess, stability, thawness. At the same time, TPA was used to measure the viscosity, springiness, hardness, gumminess, chewiness, cohesiveness of ice cream. The upper indexes can partly instead of some sensory evaluation indexes which were creaminess, thawness, viscosity. By comparing the differences between traditional binomial data treatment and ROC data treatment method based on Thustonian model for the ranking sensory test results, it indicated that using ROC data processing could obvious the difference between orders.

关 键 词：冰淇淋 感官评定 指标 术语 排序检验法 ROC曲线法 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程] TP311.52[轻工技术与工程—食品科学与工程]