模糊数学综合感官评价调味料酒的应用研究  

Study on Sensory Comprehensive Assessment of Seasoning Wine by Fuzzy Mathematics

作　　者：魏永义[1] 郭明月[1] 尹军杰[1] 王富刚[1] 

机构地区：[1]漯河医学高等专科学校,河南漯河462002

出　　处：《中国调味品》2015年第10期52-54,共3页China Condiment

摘　　要：以色泽、香气、滋味、体态为评价因素,对四种调味料酒产品进行了模糊数学综合感官评价,结果表明:四种调味料酒感官评定从高到低为752>346,568>647,该法能客观地区分出调味料酒的优劣。In this paper,fuzzy mathematics method is adopted for the sensory evaluation of four kinds of seasoning wine.The evaluation indexes include color,aroma,taste,posture.The results show that the sensory evaluation of four kinds of seasoning wine is ranked as 752＆gt;346,568＆gt;647.The method can differentiate exactly the quality of seasoning wine.

关 键 词：调味料酒 模糊数学法 感官评价 

分 类 号：TS264.2[轻工技术与工程—发酵工程]