白酒感官尺度品评表的结构设计与内涵  

The Structural Design & Deep Meanings of Liquor Sensory Evaluation Table

作　　者：邓少平[1] 

机构地区：[1]杭州商学院食品,生物与环境工程学院,浙江杭州310000

出　　处：《酿酒科技》2004年第2期22-24,共3页Liquor-Making Science & Technology

基　　金：国家自然科学基金项目(79960003)

摘　　要：根据中国白酒品评操作程序,不同阶段感官品质表现的重点及品评考察的层次,构造了感官尺度品评表的基本属性项,对相应的概念作了基本的内涵界定。该设计能保持属性框架不变,局部属性项上变换,以适合于不同香型的感官品质。具有个性和共性的统一,及质量层次的可调性、适用性和可操作性。(丹妮)Based o n liquor evaluation procedures in China,the major performance of liquor sensory q uality in different stages,and the relative liquor evaluation levels,the essen tial attribute items of liquor sensory evaluation table were formulated,which g ave a definite description to relative sensory concepts.The table could realize uniformity integrally and alteration partially,more suitable for the sen-sory quality evaluation of liquors of different flavoring types.It had the superior ities of unity of individuality and commonness,and ad-justability and applicab ility and controllability in quality.(Tran.by YUE Yang)

关 键 词：白酒品评 感官质量 尺度品评表 设计构造 

分 类 号：TS262[轻工技术与工程—发酵工程]