成对比较法在维生素饮料感官评价中的应用  

Application of paired comparison method in sensory assessment of vitamin beverage

作　　者：陈晓丽 胡惠影 徐红 CHEN Xiaoli;HU Huiying;XU Hong(Danone(China)food&beverage Co.,Ltd,Guangdong Zhongshan 528415,China)

机构地区：[1]达能(中国)食品饮料有限公司,广东中山528415

出　　处：《食品工程》2020年第1期61-64,共4页Food Engineering

摘　　要：以2个维生素饮料产品为研究对象,应用差别成对比较检验法对编号为328和416的维生素饮料进行感官评价。试验结果表明,2个维生素饮料之间有显著差异。在喜好程度上有显著差异,其中样品328更受偏好。在定向成对比较检验中,2个维生素饮料样品在酸度和色泽感官指标上无显著差异;在香气、甜度、清爽度和透明度上有显著差异,样品328比样品416的香气、甜度、清爽度和透明度都要强。Taking two vitamin beverage products numbered 328 and 416 as the research objects,sensory evaluation of vitamin beverage was carried out by using paired comparison test method.The results indicated that the there was significant difference between the two samples.On the degree of preference,the difference is significant too,and 328 is more favored.In the orientation-comparison sensory evaluation,there is no significant difference in acidity and color between sample 328 and 416.The difference is found in the flavor,sweetness,freshness and transparency.The sample 328 has stronger intensity of flavor,sweetness,freshness and transparency than sample 416.

关 键 词：维生素饮料 成对比较检验法 感官评价 

分 类 号：TS274[轻工技术与工程—农产品加工及贮藏工程]