排序法和成对比较法在水果红茶饮料感官评价中的应用  

Application of ranking test and paired comparison test in sensory assessment of fruit black tea beverage

作　　者：吴国虹 肖开前 徐吉祥[1] 王飞生[1] WU Guohong;XIAO Kaiqian;XU Jixiang;WANG Feisheng(College of Food and Drug,Qingyuan Polytechnic,Qingyuan,Guangdong 511510)

机构地区：[1]清远职业技术学院食品药品学院,广东清远511500

出　　处：《茶叶》2021年第2期103-107,共5页Journal of Tea

基　　金：2018年度清远市清城区科技计划项目(2018B01)。

摘　　要：目的:利用排序法和成对比较法确定不同水果红茶饮料的消费者喜好。本研究根据食品感官评价的国家标准要求,应用偏爱排序法和成对比较检验法进行感官品质对比。结果显示:在偏爱排序检验中,评价员对7种样品的喜好度存在显著差异,喜好排序依次为581、368、279、607、421、876及935;在成对比较检验中,香气的喜好的差异具有显著性,评价员更喜欢蜜桃芒果红茶的香气,对甜味、涩味和茶味的喜好无显著性。据此推断:排序法和成对比较法可用于水果红茶饮料的市场调研、研发生产与感官品质评价。Ranking test and paired comparison test were used to research the customer preferences to various fruit black tea beverages and to compare the sensory quality according to the national standard of food sensory evaluation.The results showed that in the ranking test,there was a significant difference in customer preferences between the seven kinds of samples tested.The preference order was:sample 581>sample 368>sample 279>sample 607>sample 421>sample 876 and sample 935.In the paired comparison test,there was significant difference in flavor test,in which more consumers chose the peach and mango black tea.There is no significant difference in sweetness,astringency and the tea flavor.It is concluded that the present study can provide the basis of the market research,production and sensory quality evaluation of fruit black tea beverages.

关 键 词：水果红茶 酵素 排序检验法 成对比较检验法 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]