两种不同检验方法在苹果醋饮料感官评价中的应用研究  

Application of Two Different Methods in Sensory Evaluation of Apple Vinegar Beverage

作　　者：王富刚[1] WANG Fu-gang(Luohe Medical College,Henan Leisure Food Engineering Technology Research Center,Henan Nutrition and Health Engineering Research Center,Luohe 462002,China)

机构地区：[1]漯河医学高等专科学校,河南省休闲食品工程技术研究中心,河南省营养与健康工程研究中心,河南漯河462002

出　　处：《饮料工业》2022年第5期21-24,共4页Beverage Industry

摘　　要：用Page检验和Kramer检验对4种苹果醋饮料的统计数据进行了计算分析,结果表明,在Page检验与Kramer检验的整体差异性上,四种苹果醋饮料之间有显著性差异;经分组后,两个检验分组得出了相同的结果,即这4种苹果醋饮料可分为3组:(626、126)、(727)、(363),626和727、363苹果醋饮料之间有显著性差异,126和727、363苹果醋饮料之间有显著性差异,727和363苹果醋饮料之间有显著差异,626和126苹果醋饮料之间无显著差异,且626和126苹果醋饮料最受评价员的喜欢,727样品次之,363样品最不喜欢。The Page test and Kramer test were used to calculate and analyze the statistical data of four apple cider vinegars.The results showed that there were significant differences between the four apple cider vinegars in the overall difference between Page test and Kramer test.The same result was obtained after divided into two groups,namely the four apple vinegar can be divided into three groups:(626,126),(727),and(363);between 626 and 727,363,apple cider vinegar has significant difference;between 126 and 727,363,apple cider vinegar had significant differences;apple cider vinegar had a significant difference between 727 and 363;there was no significant difference between 626 and 126 apple cider vinegar,apple cider vinegar 626 and 126 were most liked by reviewers,followed by 727 samples,and 363 samples were the lest favorite.

关 键 词：Page检验 Kramer检验 感官评定 苹果醋饮料 

分 类 号：TS207.3[轻工技术与工程—食品科学]