酱油感官偏爱性评价研究  

Study on Sensory Preference Evaluation of Soy Sauce

作　　者：郭嘉林[1] 魏永义[1] 王萍[1] 韩豪敏 GUO Jia-lin;WEI Yong-yi;WANG Ping;HAN Hao-min(Luohe Medical College, Luohe 462002, Chin)

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》2018年第4期101-102,共2页China Condiment

基　　金：2016年度河南省医学教育研究项目(Wjlx2016129)

摘　　要：文章应用选择试验法对酱油的感官偏爱性进行了评价研究,结果表明:4种酱油的偏爱性从高到低为:587,758,938,526,4个酱油样品间的偏爱性有显著差异,最偏爱的样品587与其他3个酱油样品间的偏爱性有显著差异。In this paper,selective test method is adopted to do the sensory preference evaluation of four kinds of soy sauce.The results show that the preference sequence of sensory evaluation of four kinds of soy sauce from high to low is as follows：587,758,938,526.There are significant differences among the preference of four samples of soy sauce.The preference between 587 which is the most preferred sample and the other three samples of soy sauce has significant differences.

关 键 词：酱油 选择试验法 偏爱性 

分 类 号：TS264.21[轻工技术与工程—发酵工程]