菜肴感官品质评价方法的比较研究——以豫菜代表肉丝带底为例  

A Comparative Study on the Method of Evaluating the Sensory Quality of Dish:a Case Study of a Henan Dish

作　　者：张盼盼 张伟江 刘晓伟 ZHANG Pan-pan;ZHANG Wei-jiang;LIU Xiao-wei(Changyuan Vocational Institute of Cuisine, 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：《江苏调味副食品》2020年第3期13-18,共6页Jiangsu Condiment and Subsidiary Food

摘　　要：以颜色、气味、口感、形状为评价因子,通过百分位法、线性标度法和模糊数学综合法,依次对5名学生在热菜实训课程中制作的菜肴样品进行感官质量评价,通过比较选择最佳感官评价方法。结果表明:最好的方法是模糊数学综合法,线性标度法次之,百分位法最差;模糊数学综合评价法可以更客观地反映菜肴的质量,建议烹饪实训课程主要采用模糊数学综合法对菜肴品质进行评价。Taking color,smell,taste,shapes as evaluation factors,this paper evaluated the sensory quality of sample dishes made by 5 students through the centesimal system method,linear scaling,and fuzzy mathematics decision method.By comparison,the best sensory evaluation method was selected.The results showed that the best of the three methods is the fuzzy mathematical judgment method,followed by the linear scale method,and the percentile method is the worst.The sensory evaluation method of fuzzy mathematics can reflect the product quality more objectively in the sensory evaluation of dishes.It is suggested that the quality evaluation method of cooking training course should be mainly based on the fuzzy sensory evaluation method.

关 键 词：肉丝带底 百分位法 线性标度法 模糊数学 感官评价 

分 类 号：TS201[轻工技术与工程—食品科学]