食品感官评价的标准化难点及改进策略  

Standardization Difficulties and Improvement Strategies for Food Sensory Evaluation

作　　者：吴钰涛 WU Yutao(Zhejiang Xinmei Biotechnology Co.,Ltd.,Jiaxing 314400,China)

机构地区：[1]浙江芯美生物科技有限公司,浙江嘉兴314400

出　　处：《食品安全导刊》2025年第2期176-178,共3页China Food Safety Magazine

摘　　要：食品感官评价是食品质量控制的重要工具,其标准化进程对保障评价结果的科学性和可靠性至关重要。然而,感官评价面临指标量化、环境控制和人员管理等难点。基于此,本文围绕感官指标体系建立、评价环境优化和人员管理策略展开分析,并提出改进方法,包括开发科学量化工具、完善评价环境条件、加强人员培训与管理,旨在为构建规范化食品感官评价体系提供理论依据和技术支持。Food sensory evaluation is an important tool for food quality control,and its standardization process is very important to ensure the scientificity and reliability of the evaluation results.However,sensory evaluation faces difficulties such as index quantification,environmental control and personnel management.Based on this,this paper analyzes the establishment of sensory index system,evaluation environment optimization and personnel management strategies,and proposes improvement methods,including the development of scientific quantitative tools,the improvement of evaluation environmental conditions,and the strengthening of personnel training and management,aiming to provide theoretical basis and technical support for the construction of a standardized food sensory evaluation system.

关 键 词：食品感官评价 标准化 量化体系 

分 类 号：TS207.3[轻工技术与工程—食品科学]