食品感官评价技术应用研究进展
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摘要
感官评价技术是一种以人的感官对产品风味进行评判的科学技术。在回顾、总结国内外食品感官评价技术研究发展状况的基础上,将感官评价技术分为两类:传统感官评价和结合型感官评价。详细阐述了2种感官评价技术的操作流程和研究进展,并分析了感官评价技术发展所遇到的问题。最后,文章提出将社会研究方法应用到食品感官评价中,或可使感官评价技术有新的发展,也符合学科交融大趋势。
Sensory evaluation technology is a kind of scientific technology that evaluates the flavor of products by human senses.On the basis of reviewing and summarizing the research and development of sensory evaluation technology at home and abroad,the paper classifies the sensory evaluation technology into two categories:traditional sensory evaluation and integrated sensory evaluation.It describes the operating process and research development of two kinds of sensory evaluation techniques in detail,and the problems that encountered during the developing of sensory evaluation have been analyzed.Finally,the paper proposes that the application of social research methods in sensory evaluation may lead to new development of sensory evaluation techniques,which meets the trends of subjects' melting as well.
Sensory evaluation technology is a kind of scientific technology that evaluates the flavor of products by human senses.On the basis of reviewing and summarizing the research and development of sensory evaluation technology at home and abroad,the paper classifies the sensory evaluation technology into two categories:traditional sensory evaluation and integrated sensory evaluation.It describes the operating process and research development of two kinds of sensory evaluation techniques in detail,and the problems that encountered during the developing of sensory evaluation have been analyzed.Finally,the paper proposes that the application of social research methods in sensory evaluation may lead to new development of sensory evaluation techniques,which meets the trends of subjects' melting as well.
引文
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[2]Meelgaard M,Cibille G V,Carr B T.Descriptive Analysis Techniques-Sensory Evaluation Techniques(3nd)[M].Boca Raton:CRC Press,2006.
[3]赵镭,刘文,汪厚银.食品感官评价指标体系建立的一般原则与方法[J].中国食品学报,2008,8(3):121-124.
[4]史波林,赵镭,汪厚银,等.感官分析评价小组及成员表现评估技术动态分析[J].食品科学,2014,35(8):29-35.
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[7]王莉,张丽,郭兆斌,等.泡椒牦牛黄喉感官评价描述词的建立[J].食品科学,2015,36(21):74-78.
[8]梁卓然,苏伟,母应春.挤压红稗营养面条的加工工艺研究[J].食品科技,2013,39(2):162-166.
[9]Harry T.Laboratory Exercises for Sensory Evaluation[M].Boston MA:Springer US,2013:85-87.
[10]赵云鹏,熊建林,王洪伟.酸奶感官描述词的建立与应用[J].中国乳品工业,2018,46(5):21-35,42.
[11]郭利利,周显青,熊宁,等.压榨型鲜湿米粉条感官评价方法的研究[J].现代食品科技,2016,32(2):253-261.
[12]冯巩,杨兰,蒋菁云,等.基于模糊数学感官评价法的陈皮六堡茶饮料的研制[J].饮料工业,2018,21(2):31-35.
[13]魏益民,邢亚楠,张影全,等.兰州拉面制作过程及产品的感官评价方法[J].中国农业科学,2016,49(20):4016-4029.
[14]潘志民,邹文中,邹艾一,等.模糊数学感官评价法优化培根加工工艺[J].食品与机械,2014,30(2):201-205.
[15]陈玉铭.食品感官分析技术在产品开发中的应用[J].食品研究与开发,2007,28(2):182-185.
[16]Ioannou I,Perrot N,Hossenlopp J,et al.The fuzzy set theory:a helpful tool for the estimation of sensory properties of crusting sausage appearance by a single expert[J].Food Quality and Preference,2002,13(7/8):589-595.
[17]李冉冉,阮征,李汴生,等.基于模糊数学的广式叉烧包感官评价体系构建[J].食品工业科技,2014,35(24):118-122.
[18]任亦贺,骆学雷,丰水平,等.基于主成分分析、遗传算法和神经网络对啤酒感官评价预测的研究[J].中国酿造,2010(2):50-53.
[19]孙红梅,王金枝,张春晖,等.应用模糊数学优化鸡骨素美拉德反应工艺[J].中国食品学报,2014,14(6):74-80.
[20]王琼,徐宝才,于海,等.电子鼻和电子舌结合模糊数学感官评价优化培根烟熏工艺[J].中国农业科学,2017,50(1):161-170.
[21]迟雪露,宋铮,Khalmetov Muratzhan,等.脱脂纯牛奶感官评价与电子鼻分析相关性研究[J].精细化工,2018,35(6):998-1003.
[22]Gblor A,Scanlon M.Processing conditions influencing the physical properties of French fried potatoes[J].Potato research,2000,43(2):163-177.
[23]易宇文,陈刚,彭毅秦,等.基于智能仿生仪的发酵小米椒感官品质评价模型[J].食品与机械2018(9):54-57,95.
[24]王伽伯,张学儒,楚笑辉,等.基于Delphi法的大黄药材商品规格感官评价科学性的研究[J].中国中药杂志,2010,35(20):2658-2661.
[25]Enrico V,Alessandr B,Martin P,et al.Sensory analysis and consumer acceptance of 140high-quality extra virgin olive oils[J].Science Food Agriculture,2014,94:2124-2132.
[2]Meelgaard M,Cibille G V,Carr B T.Descriptive Analysis Techniques-Sensory Evaluation Techniques(3nd)[M].Boca Raton:CRC Press,2006.
[3]赵镭,刘文,汪厚银.食品感官评价指标体系建立的一般原则与方法[J].中国食品学报,2008,8(3):121-124.
[4]史波林,赵镭,汪厚银,等.感官分析评价小组及成员表现评估技术动态分析[J].食品科学,2014,35(8):29-35.
[5]Elortondo F J,Ojeda M,Albisu M,et al.Food quality certification:an approach for the development of accredited sensory evaluation methods[J].Food Quality and Preference,2007,18(2):425-439.
[6]Pinto F S T,Fogliatto F S,Qannari E M.A method for panelists'consistency assessment in sensory evaluations based on the Cronbach's alpha coefficient[J].Food Quality and Preference,2014,32:41-47.
[7]王莉,张丽,郭兆斌,等.泡椒牦牛黄喉感官评价描述词的建立[J].食品科学,2015,36(21):74-78.
[8]梁卓然,苏伟,母应春.挤压红稗营养面条的加工工艺研究[J].食品科技,2013,39(2):162-166.
[9]Harry T.Laboratory Exercises for Sensory Evaluation[M].Boston MA:Springer US,2013:85-87.
[10]赵云鹏,熊建林,王洪伟.酸奶感官描述词的建立与应用[J].中国乳品工业,2018,46(5):21-35,42.
[11]郭利利,周显青,熊宁,等.压榨型鲜湿米粉条感官评价方法的研究[J].现代食品科技,2016,32(2):253-261.
[12]冯巩,杨兰,蒋菁云,等.基于模糊数学感官评价法的陈皮六堡茶饮料的研制[J].饮料工业,2018,21(2):31-35.
[13]魏益民,邢亚楠,张影全,等.兰州拉面制作过程及产品的感官评价方法[J].中国农业科学,2016,49(20):4016-4029.
[14]潘志民,邹文中,邹艾一,等.模糊数学感官评价法优化培根加工工艺[J].食品与机械,2014,30(2):201-205.
[15]陈玉铭.食品感官分析技术在产品开发中的应用[J].食品研究与开发,2007,28(2):182-185.
[16]Ioannou I,Perrot N,Hossenlopp J,et al.The fuzzy set theory:a helpful tool for the estimation of sensory properties of crusting sausage appearance by a single expert[J].Food Quality and Preference,2002,13(7/8):589-595.
[17]李冉冉,阮征,李汴生,等.基于模糊数学的广式叉烧包感官评价体系构建[J].食品工业科技,2014,35(24):118-122.
[18]任亦贺,骆学雷,丰水平,等.基于主成分分析、遗传算法和神经网络对啤酒感官评价预测的研究[J].中国酿造,2010(2):50-53.
[19]孙红梅,王金枝,张春晖,等.应用模糊数学优化鸡骨素美拉德反应工艺[J].中国食品学报,2014,14(6):74-80.
[20]王琼,徐宝才,于海,等.电子鼻和电子舌结合模糊数学感官评价优化培根烟熏工艺[J].中国农业科学,2017,50(1):161-170.
[21]迟雪露,宋铮,Khalmetov Muratzhan,等.脱脂纯牛奶感官评价与电子鼻分析相关性研究[J].精细化工,2018,35(6):998-1003.
[22]Gblor A,Scanlon M.Processing conditions influencing the physical properties of French fried potatoes[J].Potato research,2000,43(2):163-177.
[23]易宇文,陈刚,彭毅秦,等.基于智能仿生仪的发酵小米椒感官品质评价模型[J].食品与机械2018(9):54-57,95.
[24]王伽伯,张学儒,楚笑辉,等.基于Delphi法的大黄药材商品规格感官评价科学性的研究[J].中国中药杂志,2010,35(20):2658-2661.
[25]Enrico V,Alessandr B,Martin P,et al.Sensory analysis and consumer acceptance of 140high-quality extra virgin olive oils[J].Science Food Agriculture,2014,94:2124-2132.