归类法在食品研究与开发中的应用及研究现状  

Application and Research Status of Sorting in Food Research and Development

作　　者：刘松昱 单冰淇 周小苗 陈号涵 彭龚飞雪 刘月 宋昊 朱保庆[1] 王晓楠[1] LIU Songyu;SHAN Bingqi;ZHOU Xiaomiao;CHEN Haohan;PENG Gongfeixue;LIU Yue;SONG Hao;ZHU Baoqing;WANG Xiaonan(Department of Food Science and Engineering,College of Biological Sciences and Biotechnology,Beijing Forestry University,Beijing 100083,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]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16期458-466,共9页Science and Technology of Food Industry

基　　金：北京市自然科学基金面上项目(6192017);北京林业大学2020年教育教学研究一般项目(BJFU2020JY036);2020年大学生创新创业项目(G202010022092);优秀青年科学基金项目(31922058);国家重点研发计划子课题(2019YFD1000605-1)。

摘　　要：感官分析方法广泛应用于食品工业中,由于传统感官分析方法具有培训时间长、投入大等局限性,因此多种快速分析方法得到发展,归类法(Sorting)就是其中一种。归类法要求评价人员根据产品感官特征的相似性进行归类,利用因子分析和聚类分析等多元统计方法分析数据,从而快速获得产品的感官分布图。本文主要对归类法的实验设计、数据处理、发展情况、在食品研究中的应用以及优势和局限性进行综述,并对归类法的发展趋势进行了展望,旨在为该方法在食品工业中的进一步研究和应用提供借鉴。Sensory analysis methods are widely used in the food industry. Due to the limitations of traditional sensory analysis methods such as long training time and high investment, various rapid analysis methods have been developed, one of which is the sorting method. Sorting method requires assessors to categorize products according to the similarity of their sensory characteristics and use multivariate statistical analysis methods to quickly obtain the sensory distribution of products. This paper mainly introduces the experimental design, data analysis, development, application in food research,and advantages and limitations of Sorting. The development trend of sorting is also prospected, aiming to provide a reference for further research and application of the method in the food industry.

关 键 词：归类法 快速感官分析方法 应用 优势 局限 

分 类 号：TS207.3[轻工技术与工程—食品科学]