基于模糊数学构建山柚油的感官评价体系
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摘要
本项目以模糊数学理论为指导,构建了山柚油的感官评价体系。以编号为A、B、C、D、E、F、G、H、I的9份不同产地的山柚油为评定对象,选择色泽、气味、滋味、组织形态四个因素进行感官综合评定,通过模糊二元对比评分统计法确定各自权重。结果表明:四个感官因素权重系数分别为色泽0.25、气味0.29、滋味0.31、组织形态0.15;感官评分表明:9个不同产地的山柚油感官评定从高到低为:C>D>F>A>E>B>H>I>G。以模糊数学理论为指导构建的山柚油的感官评价体系,可有效的减少评分法带来的主观因素和片面因素造成的误差。
The sensory evaluation system for camellia oil was established based on the theory of fuzzy mathematics.With 9 numbered camellia oil from different origins of A, B, C, D, E, F, G, H, I as the evaluation object, select the color, smell, taste, texture for sensory evaluation, and by fuzzy binary contrast score statistics make a reasonable weight vector setting. The results showed that the weight coefficients of the four sensory factors were 0.25 in color, 0.29 in smell, 0.31 in taste and 0.15 in texture. The sensory evaluation showed that the sensory evaluation of camellia oil from 9 different origins was from high to low: C>D>F>A>E>B>H>I>G. Sensory evaluation system of camellia oil based on fuzzy mathematical theory can effectively reduce the errors caused by subjective factors and one-sided factors.
The sensory evaluation system for camellia oil was established based on the theory of fuzzy mathematics.With 9 numbered camellia oil from different origins of A, B, C, D, E, F, G, H, I as the evaluation object, select the color, smell, taste, texture for sensory evaluation, and by fuzzy binary contrast score statistics make a reasonable weight vector setting. The results showed that the weight coefficients of the four sensory factors were 0.25 in color, 0.29 in smell, 0.31 in taste and 0.15 in texture. The sensory evaluation showed that the sensory evaluation of camellia oil from 9 different origins was from high to low: C>D>F>A>E>B>H>I>G. Sensory evaluation system of camellia oil based on fuzzy mathematical theory can effectively reduce the errors caused by subjective factors and one-sided factors.
引文
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[2]黄良炳.油中之王---海南山茶油[J].中国土特产,1996(3):23.
[3]郑道君,潘孝忠,张冬明,等.海南油茶资源调查与分析[J].西北林学院学报,2016,31(1):130-135.
[4]叶洲辰,吴友根,戴俊,等.海南岛白花油茶花粉形态结构的扫描电镜观察[J].热带生物学报,2015,6(3):310-313.
[5]陈永忠,陈隆升,李儒法,等.海南油茶资源调研及产业发展建议[J].热带林业,2017,45(1):49-52.
[6]夏玉红,钟耕.模糊综合评判法在食用植物油感官评价中的应用[J].中国油脂,2009,34(8):72-74.
[7]邓敏.基于模糊数学构建油酥制品的感官评价体系[J].食品研究与开发,2018,39(5):19-23.
[8]钟海雁,黄永辉,龙奇志,等.茶油气味感官评价的初步研究[J].安全与检测,2008,24(5):88-91.
[9]龙婷,吴雪辉,容欧,等.油茶籽预热处理方法对茶油品质的影响研究[J].中国粮油学报,2017,32(7):79-83.
[10]Seung Ju Lee,Young An Kwon.Study on fuzzy reasoning application for sensory evaluation of sausages[J].Food Control,2007,18(7):811-816.
[11]赵凤芹,张淑珍,张和远.模糊评价食品的感官质量方法[J].沈阳农业大学学报,1998,29(4):343-345.
[12]古明亮,陈延伟.模糊数学法在藤椒油感官评定中的应用[J].中国调味品,2018,43(1):143-146.
[13]李燕杰,高新亮,甄成,等.植物油感官分析方法的研究[J].中国油脂,2008,33(1):68-71.