共查询到20条相似文献，搜索用时 15 毫秒
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Delores H Chambers Edgar Chambers IV 《Journal of the science of food and agriculture》2014,94(7):1315-1324
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茶叶的感官评价是衡量其品质和价格的主要方法, 常用GB/T 23776—2018《茶叶感官审评方法》评价茶叶等级及品质高低, 但其中存在术语表达不准确、概念理解不一致、感官属性强度不统一等问题, 故补充说明更准确描述茶叶感官属性和强度的定量描述分析法。上述两种方法的评价员培训成本高, 难以全面推广, 闪现剖面法可使用无经验或半经验评价员快速分析茶叶属性, 但属性及强度的准确度不如上述方法。此外, 消费者对茶叶的喜恶也影响茶叶价格, 消费者测试中的九点喜好度、恰好标度法和适合项勾选等方法用来分析消费者喜好程度和影响喜好的驱动因子。本文综述了以上评价方法的实验方法、内容、数据处理及结果分析, 总结出不同方法的优劣及用途, 以期为相关研究提供参考。 相似文献
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Zata Vickers Amanda Peck Theodore Labuza Guangwei Huang 《Journal of food science》2014,79(7):S1399-S1406
The objectives of this study were to measure sensory texture attributes of 5 types of almonds (blanched slivered, natural sliced, whole blanched, whole dry roasted, and natural whole) conditioned at 4 different moisture levels, to measure liking of a subset of these products, and to compare the sensory texture measurements with consumer liking ratings. Thirteen panelists trained to evaluate almond texture rated the texture attributes of the 20 almond samples. A panel of 113 almond consumers rated their liking of a subset of 8 of these almonds. Compared with the whole almonds, sliced and slivered almonds had less hardness, less crunchiness, less cohesiveness, less tooth packing, and required fewer chews and swallows to consume. Compared with slivered almonds, sliced almonds were more powdery, had more surface roughness, more loose particles, and were crisper. Compared with slivered almonds, sliced almonds were less hard, broke into fewer pieces, had less moistness and cohesiveness of mass, less fatty film, and required fewer chews and fewer swallows to consume. Dry roasted almonds were generally harder, more crisp, more crunchy, and produced more loose particles than natural almonds, which were, in turn, more hard, crisp, and crunchy than blanched almonds. As moisture content increased, moistness of mass and cohesiveness of mass increased. Crispness, number of pieces, hardness, crunchiness, persistence of crunch, and particulate mass decreased with increasing moisture content. Consumer texture liking ratings were highly positively correlated with the attributes crispness, crunchiness, and persistence of crunch. 相似文献
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采用正交设计试验研究了球杆菌比例、全脂乳浓度、发酵终点以及蔗糖添加量对中温发酵酸乳的风味和游离氨基酸、脂肪酸含量的影响。以9个不同的酸乳工艺配方为研究对象,采用主成分分析法(PCA)研究了不同样品的感官特征和游离氨基酸,脂肪酸含量。采用偏最小二乘回归分析法(PLSR)研究了感官结果和仪器测定结果的相关性。结果表明,球杆菌比例和全脂乳浓度是影响奶香味酸味、游离氨基酸量,脂肪酸量的重要因素。偏最小二乘回归分析表明酸乳气味与脂肪酸相关性较强,而风味和余味与游离氨基酸相关性强。 相似文献
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Ronak Fahmi Donna Ryland Elaine Sopiwnyk Michel Aliani 《Journal of food science》2019,84(12):3735-3745
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ABSTRACT: To identify sensory characteristics of unclarified apple juice and to compare unclarified and clarified types, 140 consumers and 10 trained panelists evaluated 16 commercial apple juice samples (4 clarified and 12 unclarified). Unclarified and clarified juices were clearly separated by the first principal component (PC1), whose main factor was fresh, green, and sweet aroma. It was difficult to predict consumer preference by regression models using trained panel preference and analytical attributes. Mapping consumers' overall preferences on a sensory profile made by PC1 and PC2, the consumer panel preferred apple juice with moderately increased fresh and green aroma and thoroughly decreased sour and astringent. 相似文献