分类检验法在食醋感官评价中的应用  

Application of Category Test in Sensory Evaluation of Vinegar

作　　者：魏永义[1] 尹军杰[1] 邱学思 WEI Yong-yi;YIN Jun-jie;QIU Xue-si(Luohe Medical College,Luohe 462002,China)

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8期122-123,共2页China Condiment

基　　金：2016年度河南省医学教育研究项目(Wjlx2016129)

摘　　要：文章采用分类检验法对食醋感官质量进行了评定,结果表明:食醋378样品为一级,286样品和531样品为二级,609样品为三级,4种食醋感官评定级别从高到低为:378>286,531>609,适合于确定食醋级别的感官检验。In this paper,category test method is adopted to do the sensory evaluation of four kinds of vinegar.The results show that vinegar 378 is level one,vinegar 286 and vinegar 531 are level two,vinegar 609 is level three,the sensory evaluation level of four kinds of vinegar is ranked as follows：378286,531609,and it is suitable to determine the sensory test of vinegar level.

关 键 词：分类检验法 感官评价 食醋 

分 类 号：TS264.22[轻工技术与工程—发酵工程]