感官评价小组及成员排序能力评估的一般导则

针对感官评价小组及成员排序能力的评估,提出重复性、再现性与一致性的评估指标。分析了排序实验样品种类、样品间差异程度及样品个数对感官分析仪器性能评估的重要性。确定了以样品间的排列秩次作为能力评估统计的基础数据形式。排序能力评估中,对于无理论顺序样品,通过剔除重复性与再现性异常评价员结果后,采用Friedman检验结合最小显著性差（least significant difference,LSD）确定实验样品的最优估计顺序。文章重点分析用于双变量的Spearman秩相关及用于多变量的Kendall和谐系数,在评价小组及评价员的重复性、再现性与一致性等性能评估中的具体技术应用方法与理论分析。为感官评价小组及成员排序能力评估提出了良好操作示范,也为不同感官实验室评价小组间比对提供了理论基础。既有利于评价小组及成员的长期监测,也有利于感官分析实验室的良好管理能力。     

豆腐干质构感官分析及评价小组能力评估

经过培训的感官评价小组对市售豆腐干质构进行蛛网描述性感官分析,得到区分不同品质豆腐干的主要质构属性。通过计算信噪比变化趋势,研究了培训过程中评价小组的表现;采用Panel Check软件,评估了培训后的评价小组一致性、评价员区分能力和重复性;进一步通过主成分分析法,研究了豆腐干之间的质构差异及豆腐干与各属性相关程度。结果表明,经过培训的豆腐干感官评价小组给出的数据较为准确、可靠;区分不同品质豆腐干的主要质构属性为:表面油感、凝聚性、硬度、成团性、咀嚼次数。     

葡萄酒的感官分析

对葡萄酒的感官分析需要一定的仪器和在一定的条件下才能实现；通过人的眼、鼻、舌等感觉器官对葡萄酒进行感官分析，内容包括对葡萄酒的颜色、澄清度、香味、风格个性的评价；根据葡萄酒的评分标准对分析结果打分。（孙悟）     

食品感官评定的要素组成分析

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。     

情感型感官测试技术动态分析

根据获取的消费者测试数据的类型,可将消费喜好测试分为定性测试和定量测试;根据消费者对产品感官品质的态度,可将消费偏好测试分为接受性测试和偏爱性测试。主要介绍了国内外消费喜好测试主要技术方法的基本原理和实施过程,并对各方法的特点进行分析,可为企业实施消费者感官测试提供指导。     

基于模糊感官评价对大米感官品质分析

以7种不同品种的大米为研究对象,运用模糊综合评判法评价大米感官品质,用质构仪及色差仪对米饭品质进行评定。结果表明:大粒香米饭感官品质最佳,内优5H25最差,米饭质构特性中内优5H25米饭弹性和咀嚼性最大,大粒溪香、大粒香、金麻粘3种米饭在粘硬度比、粘性、弹性均无显著差异,且大粒香3项指标值均最大,说明大粒香质构特性最佳。不同品种米饭色差值存在显著差异。结合感官评价中对米饭色泽要求综合分析色差值,大粒香和金麻粘色泽最佳。模糊感官评价与外观品质特性和质构特性结果相一致,综合分析表明:大粒香米饭感官品质最佳,说明模糊感官评价能有效的评价米饭感官品质。      

图像分析技术预测吐司面包质构及感官评价模型的建立

对吐司面包切片利用C-Cell仪器分析内部纹理结构,同时利用质构仪测定面包切片的质构数据（硬度、弹性）以及通过感官评价获得相应评价分数。通过对以上数据进行回归分析,我们得到了显著性极高的利用C-Cell数据预测硬度（模型1）及弹性（模型2）数据与感官评价得分（模型3）的预测模型,在模型验证中预测值与实际值数据之间无显著性差异,说明在统计学上该模型能够很好的利用C-Cell数据对硬度、弹性和感官评价结果进行预测,该预测模型方法的建立能够快速、客观、定量及可重复的对吐司面包进行综合的评价。     

樱桃酒感官评价与电子舌感官分析的相关性研究

对五种不同樱桃酒的感官属性(酸、甜、苦、涩)进行了感官评价和电子舌指纹分析,利用主成分(PCA)与判别因子(DFA)分析对电子舌区分樱桃酒的能力进行了评价,并通过PCA、偏最小二乘法(PLSR)将感官评价结果与电子舌7根传感器(ZZ、BA、BB、CA、GA、HA、JB)响应相关联。结果表明,电子舌指纹分析系统对樱桃酒具有较好的区分辨别能力,传感器JB与酸味,传感器HA、CA与甜味,传感器ZZ与涩、苦味具有较高的相关性。      

食品感官评价技术在茶叶品质评价中的 应用研究进展

食品感官评价是用于唤起、测量、分析和解释通过视觉、嗅觉、味觉、触觉以及听觉而感知到的食品及其他物质的特征或者性质的一种科学方法,已经建立了科学的评价程序与方法,已广泛应用于产品的感官特征评价及产品鉴别、产品开发、市场调查等方面的研究。我国茶叶品类多样,产品风味独具特色。我国茶叶感官质量评价方法仍然是定级评价,采用食品感官评价技术建立更客观、更有效的产品感官质量评价体系十分必要。本文介绍了食品感官评价定义、方法及其在茶叶风味化合物研究,对典型茶叶(绿茶、红茶和乌龙茶)感官描述分析、典型茶叶感官术语及参考物、茶叶及茶产品消费者测试中的研究进展进行了综述,并提出了食品感官评价技术在茶叶感官品质评价研究发展方向。     

基于秩相关与聚类分析的评价员排序能力评估

将最常用的甜、酸基本味分别设置成6个浓度体系作为评价员排序能力筛选的参比样,考虑到感官疲劳的客观现象,12位评价员对每个味道系列浓度进行3次重复排序,在分别采用Spearman检验和Kendall检验评估评价员排序正确性与重复性的基础上,采用聚类分析融合正确性与重复性数据特征,综合评估分析每位评价员的排序能力。发现5号评价员表现最差需要剔除;3号评价员需要进一步训练;6位评价员(编号为2、4、9、10、11、12号)排序能力表现优异,可直接开展检测试验;4位评价员(编号为1、6、7、8号)排序能力良好。同时发现Kendall检验系数W值与Spearman检验系数rs平均值具有整体正相关趋势,而W值能更精确区分评价员之间的能力差异。该研究可为感官分析实验室中评价员的筛选与维护提供理论依据和实践经验。     

Sensory analysis of lipstick

Sensory analysis of lipstick product by trained panellists started with recruiting female panels who are lipstick users, in good health condition and willing to be a part of sensory members. This group of people was further scrutinized with duo-trio method using commercial lipstick samples that are commonly used among them. About 40% of the 15 panels recruited were unable to differentiate the lipstick samples they usually use better than chance. The balance of nine panels that were corrected at least with 65% across all trials in panels screening process was formed a working group to develop sensory languages as a means of describing product similarities and differences and a scoring system. Five sessions with each session took about 90 min were carried out using 10 types of lipsticks with different waxes mixture ratio in the formulation together with six commercial lipsticks that are the most common to the panels. First session was focus on listing out the panels' perception towards the characteristic of the lipstick samples after normal application on their lips. Second session was focus on the refining and categorizing the responses gathered from the first session and translated into sensory attributes with its definition. Third session was focus on the scoring system. Fourth and fifth sessions were repetition of the third session to ensure consistency. In a collective effort of the panels, sensory attributes developed for lipstick were Spreadability, Off flavour, Hardness, Smoothness, Moist, Not messy, Glossy and Greasy. Analysis of variance was able to provide ample evidence on gauging the panel performance. A proper panels selecting and training was able to produce a reliable and sensitive trained panel for evaluating the product based on the procedures being trained.     

薯片的感官描述分析

薯片是一种喜闻乐见的休闲类小食品,尤其得到青少年消费者的青睐。而产品的销售数量会受到感官特性的影响,比如薯片的脆度,硬度,薄厚等。在本次调研中,通过感官描述分析,首先筛选出9种不同味道薯片,并对18名在校生评定员进行培训,对每个感官描述词汇进行定义和标准样品的选择,得到一个28个感官描述词汇表,最后生成薯片的感官描述分析图。 本文是感官分析在大专院校科研技术平台应用的一个典范,通过科学、系统的建立一个特定产品的感官评定小组（招募、筛选、培训和感官能力评估）,产生感官描述词汇、定义和参照物评分原则,建立产品的感官属性图谱,从而达到感官属性定性定量的目的。     

A Multithreshold Model for Sensory Analysis

ABSTRACT:  A multithreshold Bayesian procedure involving a probit approach is presented to analyze data obtained from sensory panels. The procedure assumed that the analyzed trait follows an underlying Gaussian distribution and each panelist applied individual thresholding. The proposed method provides estimates of the effects that affect the underlying measure and also estimates the panelists' ability to discriminate between the categories. The procedure avoids the use of any form of standardization technique, and the results obtained are expressed as standard deviations of the underlying trait. As an example, the procedure was applied to previously analyzed data from an experiment involving rabbit selection, in which animals from the 7th generation were compared with those from the 21st generation. Seventh generation embryos were frozen, thawed, and implanted in 21st generation does. The control (C) and selected (S) groups were contemporary. Sensory analysis was carried on samples of the longissimus dorsi muscle. The parameters evaluated were: intensity of rabbit flavor (IRF), aniseed odor (AO), aniseed flavor (AF), liver flavor (LF), tenderness (T), juiciness (J), and fibrousness (F). There were substantial differences between the selected group and control group for IRF, AO, AF, and LF and between males and females for IRF, AF, T, J, and F, which confirmed previous results. The proposed procedure has a greater ability to detect these differences, and in addition provides information about the ability of panelists to discriminate between samples.     

基于品评小组可靠性筛选葡萄酒的香气描述符

利用定量描述性分析（0～5标度法）评价9 款国产‘赤霞珠’干红葡萄酒的香气特性,结合方差分析和多元统计分析方法,评估品评小组可靠性和规范葡萄酒香气特性感官描述符的筛选方法。结果表明,利用平均重现性指数Ri、检验统计量F值、均方误差（mean-square error,MSE）值和Manhattan图等能够有效评估品评员的重现性、辨别能力、可重复性以及品评小组的一致性。以可靠品评小组的感官数据为原始变量,通过几何平均值（M值）计算和排序,结合主成分分析（principal component analysis,PCA）和聚类分析（cluster analysis,CA）,规范了葡萄酒特征香气描述符的科学筛选方法,明确了实验‘赤霞珠’干红葡萄酒的香气特征：以黑醋栗、红醋栗等果香为主,有突出的焦糖、烟熏等焙烤类香气,兼有胡椒等佐料香气。     

橙汁饮料感官评定研究

用模糊数学法对三种橙汁饮料进行了感官评定,结果表明,206样品的评定级别为很好与好之间,561和392样品的评定级别为很好,但392比561稍好,三种橙汁饮料的评定级别从高到低依次为392﹥561﹥206。     

感官评价在高汤研究中的应用进展

感官评价是新食品开发中不可或缺的一个步骤,其评价人员、评价指标以及评价方法的选择对感官评价结果的可靠性具有显著影响。本文将近年来高汤研究中的感官评价使用情况进行综述,归纳总结了感官评价中评价人员、评价指标和评价方法的选择情况,并分析了当前感官评价技术在使用中存在的问题,以期为高汤感官品质的研究提供参考。     

模糊综合评判在混合重组鱼肉蛋白香肠中的应用

本文采用模糊综合评判法对添加不同比例和不同种类鱼肉回收蛋白制备的鱼肉蛋白香肠进行分析研究,结果表明：草鱼、鲢鱼、鮰鱼分别按照1:1:1、1:2:1、2:1:1、2:2:1比例配比所制备的四种香肠A、B、C、D,其综合评价结果为B>A>D>C。     

模糊数学法在颗粒型香肠感官评定中的应用

本文采用模糊数学法对三种不同鸡肉泥添加量的颗粒型香肠的感官质量进行了综合评定,结果表明,三种不同鸡肉泥添加量的颗粒型香肠的感官评定级别从高到低为:ABC。     

Panelist Texture Preferences Affect Sensory Evaluation of Green Bean Cultivars (Phaseohs vulgaris L.)

The effects of textural preferences on sensory intensity and hedonic scores assigned by consumer panelists (50 preferred “soft” and 38 “crisp” beans) to green beans (Phaseolus vulgaris L.) of two cultivars cooked by 2 methods were studied. Boiled and 'Strike’beans were rated lighter than steamed and‘Mustang’beans.‘Mustang’beans were scored more acceptable for color, flavor, and overall likability. Soft textural preference panelists liked steamed beans less than boiled beans for texture, flavor, and overall likability. Hedonic scores assigned by panelists of crisp textural preference did not differ by preparation method. Selecting panelists without considering textural preferences may influence hedonic but not intensity scores.