常用的“静态”和动态感官描述方法综述  

A Review of Commonly Used‘Static’and Dynamic Sensory Description Methods

作　　者：张哲婷 杨傲林 徐坤俐 姜可欣 孟繁宇 王蓓[1] 江滔 ZHANG Zheting;YANG Aoin;XU Kuni;JIANG Kexin;MENG Fanyu;WANG Bei;JIANG Tao(School of Food and Health,Beijing Technology and Business University,Beijing 100048,China;Lyon Neuroscience Research Center,University of Burgundy,Bron 69500,France)

机构地区：[1]北京工商大学食品与健康学院,北京100048 [2]勃艮第大学里昂神经科学研究中心,法国布龙市69500

出　　处：《食品科学》2024年第17期277-286,共10页Food Science

基　　金：国家自然科学基金青年科学基金项目(32072345)。

摘　　要：食品的感官特性已成为衡量食品品质的重要组成部分,感官特性的描述分析对于评价食品感官特性具有重要意义。目前常用的“静态”感官描述方法包括主要基于专家组的定量描述分析法和适用于专家或消费者的选择所有适合项法、所有适合项量化法等,以给产品总体感官特性进行画像。但由于饮食过程中食品的感官特性会随时间发生变化,以致“静态”感官描述方法不能完整准确地体现产品感官特性及细腻变化。因此,与时间结合的动态感官描述方法,如实时选择所有适合项法、时间强度法和实时感官主导法等能更准确完整地描述产品的感官特性,引起了人们的极大关注。本文对常见的几种“静态”和动态感官描述方法及其应用进行介绍,以期为国内产品感官特性的研究提供方法指导。The sensory characteristics of foods have become an important part of measuring the quality of foods,and the descriptive analysis of sensory characteristics is of great significance to the evaluation of the sensory characteristics of foods.Currently,the commonly used‘static’sensory descriptive methods include quantitative descriptive analysis(QDA)primarily based on expert panels,and the check-all-that-apply(CATA)and rate-all-that-apply(RATA)methods that are available for experts or consumers to profile the overall sensory characteristics of a product.However,the sensory characteristics of foods can change during consumption,so‘static’description methods are unable to fully and accurately represent the sensory characteristics of food products and their delicate changes.Therefore,dynamic sensory description methods such as temporal check-all-that-apply(TCATA),time intensity(TI),and temporal dominance of sensation(TDS),which more accurately and completely describe the sensory characteristics of food products,have attracted great attention.In this article,several common‘static’and dynamic sensory description methods and their applications are introduced in order to provide methodological guidance for research on the sensory characteristics of food products.

关 键 词：感官评价 “静态”感官描述方法 动态感官描述方法 评价员 消费者 

分 类 号：TS207.7[轻工技术与工程—食品科学]