基于云模型的玉米饮料感官鉴评  

Sensory Evaluation of Corn Juices Based on Cloud Model

作　　者：刘晶晶[1] 孙永海[1] 陈莉[1] 孙钟雷[2] 李亚卓[1] 

机构地区：[1]吉林大学生物与农业工程学院,长春130025 [2]长江师范学院生命科学与技术学院,重庆408100

出　　处：《农业机械学报》2013年第1期113-118,112,共7页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家自然科学基金资助项目(31271861);国家高技术研究发展计划(863计划)资助项目(2008AA100802)

摘　　要：利用云模型实现玉米饮料感官鉴评过程中的定性描述性语言和相应定量数值之间的任意转换,首先利用逆向云模型对玉米饮料感官鉴评的得分进行转化和分析,得到玉米饮料定性概念的表示。同时利用正向正态云模型完成玉米饮料定性概念向定量数值的转化,在保留数据特征的前提下将其还原至不同样本点。并针对玉米饮料的评价将云模型推广至多维空间。利用综合定性概念特征在四维空间内表征玉米饮料整体特征。The conversion between qualitative descriptive language and corresponding quantitative values was achieved in corn juices sensory evaluation process based on cloud model. Backward cloud model was used to transform and analyze the scores of sensory evaluation of corn juices. The qualitative concept of corn juices was obtained. Forward cloud normal model transformed the qualitative concept of corn juices to quantitative values, and restored to different test points retaining the data characteristics. The cloud model was extended to multidimensional space based on the assessment for corn juices. Integrated qualitative characterization＇described general character of corn juices in 4-D space.

关 键 词：玉米饮料 感官鉴评 正向正态云模型 云模型 

分 类 号：TS207.3[轻工技术与工程—食品科学] TS275.5[轻工技术与工程—食品科学与工程]