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食品感官评定的要素组成分析
引用本文:张爱霞,生庆海.食品感官评定的要素组成分析[J].中国乳品工业,2006,34(12):51-53.
作者姓名:张爱霞  生庆海
作者单位:石家庄三鹿集团股份有限公司,河北,石家庄,050071
摘    要:介绍了食品感官评定技术所需要的组成要素及其注意事项。通过培训的评价员参与,对已经准备好的样品进行分类品评,选择合适的感官分析方法。最后对品评数据进行统计分析处理形成一项完整的分析报告,即完成了一项食品的感官评定。

关 键 词:感官实验室  评价员  样品制备  感官分析方法  数据处理
文章编号:1001-2230(2006)12-0051-03
收稿时间:2006-06-27
修稿时间:2006-06-27

Analyzing on the factors of composing the food sensory evaluation
ZHANG Ai-xia,SHENG Qing-hai.Analyzing on the factors of composing the food sensory evaluation[J].China Dairy Industry,2006,34(12):51-53.
Authors:ZHANG Ai-xia  SHENG Qing-hai
Affiliation:Shijiazhuang Sanlu Group CO. Ltd., Shijiazhuang 050071,China
Abstract:The factors of composing the food sensory evaluation and what should we pay attention to is introduced. The sensory lab offered the basic room for the sensory analysis. The prepared samples are evaluated by selected and trained assessors with the correct sensory testing methods, and the data are analyzed with statistic methods forming a report. All have done and a food sensory evaluation is finished.
Keywords:the sensory lab  assessors  prepare the samples  sensory testing methods  data processing
本文献已被 CNKI 维普 万方数据 等数据库收录!
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