草莓果酱感官品质评价方法比较研究  

A Comparative Study on the Method of Evaluating the Sensory Quality of Strawberry

作　　者：刘晓伟 LIU Xiao-wei(Changyuan Cuisine Vocational and Technical College,Xinxiang 453400,Henan,China)

机构地区：[1]长垣烹饪职业技术学院,河南新乡453400

出　　处：《食品研究与开发》2018年第8期20-23,47,共5页Food Research and Development

摘　　要：以色泽、滋味与口感、杂质、组织状态为评价因素,通过百分制法、线性标度法、模糊数学判定法对6种草莓果酱的感官品质进行比较,选择最优的感官评定方法。3种方法的优劣从高到低为:模糊数学判定法>线性标度法>百分制法。结果表明:模糊数学感官评价方法在草莓果酱感官评定中更能客观反映产品品质的优劣。Using color,taste,impurity and organization status as evaluation factors,the sensory quality of six kinds of strawberry jam was compared by percentage system method,linear scale method and fuzzy mathematics method.The superiority of three methods was ranked as fuzzy mathematical decision method>linear scale method>percent method.The results showed that the fuzzy mathematics sensory evaluation method could objectively reflect the product quality in the sensory evaluation of strawberry jam.

关 键 词：草莓果酱 百分制法 线性标度法 模糊数学 感官评价 

分 类 号：TS255.43[轻工技术与工程—农产品加工及贮藏工程]