酱香型白酒勾调酒样感官排序结果的统计学最优估计  

Statistical optimal estimation of sensory ranking results of blended sauce-flavor Baijiu samples

作　　者：韩月然 樊双喜 闫国开 段良远 张正飞 刘金镖 马美 朱秀花 王华 卢君 HAN Yueran;FAN Shuangxi;YAN Guokai;DUAN Liangyuan;ZHANG Zhengfei;LIU Jinbiao;MA Mei;ZHU Xiuhua;WANG Hua;LU Jun(Guizhou Guotai Distillery Co.,Ltd.,Zunyi 564501,China;Research Institute of Tasly Holding Group Co.,Ltd.,Tianjin 300410,China)

机构地区：[1]贵州国台酒业集团股份有限公司,贵州遵义564501 [2]天士力控股集团有限公司研究院,天津300410

出　　处：《中国酿造》2023年第6期172-177,共6页China Brewing

基　　金：贵州省科技成果应用及产业化计划项目(黔科合成果[2020]2Y045);贵州省仁怀市科技计划项目(仁科支撑[2020]04号);遵义市科技计划项目(遵市科合R&D[2020]31号);遵义市科技计划项目(遵市科合支撑GY(2021)40号)。

摘　　要：以5批次酱香型白酒勾调酒样感官质量排序结果为实例,综合采用Friedman和Kendall统计学检验方法,开展感官排序结果一致性和重复性评价,剔除感官品评人员在整体排序结果中一致性和重复性差的结果,然后开展Friedman检验及多重比较数据分析。统计分析结果表明,在显著性水平(α=0.05)下,该方法很好的实现了5批次酱香型白酒勾调酒样感官排序结果的统计学最优估计的科学表达。基于研究成果,研发感官数据在线分析平台,该平台可以广泛推广实际应用于白酒企业不同批次勾调酒样感官质量科学评价及优质品酒员的筛选。Taking sensory quality ranking results of five batches of blended sauce-flavor(Jiangxiangxing)Baijiu samples as examples,the consistency and repeatability of sensory ranking results were evaluated by Friedman and Kendall statistical test methods,and the sensory evaluation results with poor consistency and repeatability were eliminated.Then the data were analyzed by Friedman test and multiple comparisons.The results of statistical analysis showed that this method could well achieve the scientific expression of the statistical optimal estimation of sensory ranking results of 5 batches of blended sauce-flavor Baijiu samples at the significance level ofα=0.05.Based on the research results,an online sensory data analysis platform was developed,which could be widely promoted and applied to the scientific evaluation of sensory quality of different batches of blended liquor samples and the screening of quality tasters in Baijiu enterprises.

关 键 词：酱香型白酒 勾调酒样 感官排序 最优估计 

分 类 号：TS261.7[轻工技术与工程—发酵工程]