加权评分法和Friedman检验法在沙棘汁感官评价中的应用  

The Application of Weighted Scoring Method and Friedman Test Method in Seabuckthorn Juice’s Sensory Evaluation

作　　者：唐文娟 士贺丰 李晓华[1] TANG Wenjuan;SHI Hefeng;LI Xiaohua(Xinjiang Shihezi Vocational and Technical College,Light Textile Chemical,Shihezi 832061,China)

机构地区：[1]新疆石河子职业技术学院轻纺化工分院,新疆石河子832061

出　　处：《食品安全导刊》2023年第26期142-146,共5页China Food Safety Magazine

摘　　要：本文采用0~4评分法确定色泽、香味、口感、状态4个指标的权重值,根据权重值计算加权分,用Friedman检验4个品牌沙棘汁的加权评分之间是否有差异,再用组间两两比较法分析4个品牌之间是否有差异。试验结果表明:色泽、香味、口感、状态的权重值分别为0.221、0.242、0.350、0.188;在1%的显著性水平下,4个沙棘原浆品牌之间有显著差异;在5%显著性水平下,品牌3与品牌1、品牌2之间有显著性差异,品牌4与品牌1、品牌2之间有显著性差异,品牌1与品牌2无显著性差异,品牌3与品牌4无显著性差异。In this paper,the 4 indicators,such as color,aroma,taste and state are determined the weight factors by using 0~4 scoring method,and then calculate the weight scores of the 4 brands of Seabuckthorn juice.Friedman was used to test whether there was a difference in the weighted scores of the 4 brands of Seabuckthorn juice,the pairwise comparison method between groups was used to analyze whether there was any difference between the four brands.The results show that the weight value of color,aroma,taste and state is 0.221,0.242,0.350 and 0.188.At the 1%significance level,there are significant differences among the 4 brands of Seabuckthorn juice;At the 5%significance level,there were significant differences between brand 3 and brand 1,2,there were significant differences between brand 4 and brand 1,2,and there is no significant differences between brand 4 and brand 3,there is no significant differences between brand 1 and brand 2.

关 键 词：沙棘原浆 权重 加权评分 Friedman检验 组间比较 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]