基于感官模糊综合评价法与价值工程评价法的市售烤羊肉质量分析评价

基于5组市售烤羊肉样本采用烤羊肉的感官模糊综合评价法（fuzzy comprehensive sensory evaluation，FSE）以及价值工程评价法（value engineering evaluation，VEE），在感官评分与气相色谱-质谱联用（gas chromatography-mass spectrometry，GC-MS）检测的基础上，以量化及直观的形式表征不同组分挥发性有机化合物（volatile organic compounds，VOCs）对烤羊肉感官属性贡献率的差异，通过主成分分析（principal component analysis，PCA）比较两种方法得到结果的差异，并探究感官模糊指标与价值功能得分之间的相关性，以获得综合评价排序。结果表明：以GC-MS为检测手段鉴定出烤羊肉的42 种VOCs，依据不同属性可以将所有VOCs大致分为Z1（萜烯类和醇类）、Z2（醛类和含硫含氮化合物）、Z3（醚类和酮类）、Z4（芳香类和其他）4 个价值功能组分，且5 组市售烤羊肉样品的功能指数排序为SS4（26.18%）＞SS1（22.53%）＞SS2（19.59%）＞SS3（17.26%）＞SS5（14.43%）；FSE与VEE对5 组样品的评价排序大致相同，通过FSE发现5 组样品综合得分排序为SS4＞SS1＞SS2＞SS5＞SS3；采用PCA对两种方法所得结果综合分析后发现评价排序与采用VEE得出结论一致。VEE的使用一定程度上弥补了FSE中由边界模糊带来的不足，可以作为食品品质监控的价值评判标准，同时采用两个模型能更好地对烤羊肉综合品质进行分析评价。

Quality Analysis and Evaluation of Commercial Roast Mutton Based on Fuzzy Comprehensive Sensory Evaluation and Value Engineering Evaluation

The quality of five different groups of commercial roast mutton samples (SS1, SS2, SS3, SS4 and SS5) was evaluated by fuzzy comprehensive sensory evaluation (FSE) and value engineering evaluation (VEE). The differences in the contribution rates of the volatile organic compounds (VOCs) in roast mutton to its sensory attributes were analyzed by gas chromatography-mass spectrometry (GC-MS) and sensory evaluation. Principal component analysis (PCA) was used to compare the differences between the results from both evaluation methods and to explore the correlation between fuzzy sensory indicators and value function scores so as to rank five groups of roast mutton. The experimental results showed that a total of 42 VOCs were identified in roast mutton by GC-MS and all VOCs could be divided into four value functional components with different attributes, terpenes and alcohols (Z1), aldehydes and sulfur-containing compounds (Z2), ethers and ketones (Z3), and aromatic and others (Z4). Function index ranked in the decreasing order: SS4 (26.18%) > SS1 (22.53%) > SS2 (19.59%) > SS3 (17.26%) > SS5 (14.43%). The result of ranking by FSE was only slightly different, SS4 > SS1 > SS2 > SS5 > SS3. PCA indicated that the results from FSE were consistent with VEE. Moreover, VEE made up for the flaw caused by boundary fuzziness in FSE, and therefore could serve as evaluation criterion in food quality monitoring. The combination of the two models can allow improved comprehensive quality evaluation of roast mutton.