自选特性排序剖面法在食品研究与开发中的应用及研究现状  

Application and Research Status of Flash Profile in Food Research and Development

作　　者：陈亦新 兰义宾 问亚琴 刘雅冉 陈奎汛 宋昊 朱保庆[1] CHEN Yixin;LAN Yibin;WEN Yaqin;LIU Yaran;CHEN Kuixun;SONG Hao;ZHU Baoqing(Beijing Key Laboratory of Forest Food Processing and Safety,Department of Food Science and Engineering,College of Biological Sciences and Technology,Beijing Forestry University,Beijing 100083,China;Center for Viticulture and Enology,College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;College of Bioengineering,Beijing Electronic Science and Technology Institute,Beijing 100176,China;Beijing Industrial Technology Research Institute Co.,Ltd.,Beijing 101111,China)

机构地区：[1]北京林业大学生物科学与技术学院食品科学系,林业食品加工与安全北京市重点实验室,北京100083 [2]中国农业大学食品科学与营养工程学院葡萄与葡萄酒研究中心,北京100083 [3]北京电子科技职业学院生物工程学院,北京100176 [4]北京一轻研究院有限公司,北京101111

出　　处：《食品工业科技》2022年第13期475-483,共9页Science and Technology of Food Industry

基　　金：北京林业大学科技创新计划项目(2021ZY65);北京林业大学2020年教育教学研究一般项目(BJFU2020JY036);新疆建设兵团科技公关重点研发项目(2018AB042)。

摘　　要：自选特性排序剖面法(Flash Profile,FP)是一种能够应用于食品工业的快速感官描述性分析方法。该方法是指通过描述一组产品的感官属性,并根据这些属性的强弱程度进行排序,从而获得产品间的相对差异。本文主要介绍了自选特性排序剖面法的发展脉络、实验流程、数据处理及数据分析等,结合该方法在食品工业中的应用,分析该方法适用的产品类型以及与其他方法相比较的优缺点,并对该方法的发展前景做出展望,以期为食品加工企业和相关领域的研究人员提供借鉴。Flash Profile is a rapid descriptive approach that can be used for food sensory evaluation. This method refers to the relative differences among products by describing the sensory attributes of a group of products and ranking them according to the strength of these attributes. The development context, operation steps, data processing process and data analysis of Flash Profile are introduced in this article. Combined with its application in food industry, the applicable product types of this method and its advantages and disadvantages compared with other methods are also presented. And the development trend of Flash Profile is also included. The aim of these works is to provide reference for food processing enterprises and researchers in further research.

关 键 词：自选特性排序剖面法 快速感官分析方法 应用 食品 优势 

分 类 号：TS207.3[轻工技术与工程—食品科学]