投影地图法在食品研究与开发中的研究现状

随着感官分析方法在食品工业中的广泛应用，研究人员对分析技术的要求不断提高，快速感官分析方法应运而生，投影地图法（Projective Mapping）是其中之一。投影地图法能够快速收集产品的感官属性，分析产品之间感官特征的相似性或差异性；也可以结合喜好问卷，区分人群类别并探究影响消费者喜好的因素。本文对近年来投影地图法相关文献进行研究，介绍了该方法的实验流程、影响因素及数据处理、优势与局限性、衍生方法及其在不同类型食品中的研究等，并展望了这一方法的发展前景，以期为食品感官评价相关领域的研究人员和企业提供借鉴。

Current Status Research of Projective Mapping in Food Research and Development

With the widespread use of sensory profiling methods in the food industry and the increasing demands of researchers on analytical techniques, rapid sensory analysis methods have emerged, one of which is projective mapping. projective mapping can quickly collect sensory attributes of products and analyze the similarity or difference of sensory characteristics among products, it can also be combined with preference questionnaires to distinguish people categories and explore the factors affecting consumer preferences. This paper examines the literature related to the projective mapping method in recent years, introduces the experimental procedure, influencing factors and data processing of the method, advantages and limitations, derivative methods and their research in different types of food products, and looks forward to the development of this method, in order to provide reference for researchers and enterprises infields related to food sensory evaluation.