食品感官尺度品评表设计原理与结构

Design Principles and Structure of Food Sensory Evaluating Scale Tables

本文主要讨论食品感官尺度品评表的设计原理和结构。文章立足于实验心理学的基本思想和食品感官品质的基本要素,建立了食品感官尺度品评表的形式框架,包括属性项的选择、尺度间隔的确认、尺度描述的框定、量值的分布与平衡等,特别强调了从评分表到尺度表的转变不仅仅是一种品评技术方法的转变,而是一种品评思想和品评原则的转变。

This paper mainly discussed the design principles and structure of food sensory evaluating tables. Based on the basic scheme of experimental psychology and the prime factors of food product's sensory quality,a shape framework of food sensory evaluating tables was established. It includes the choice of property,confirmation of scale interval,definition of scale description,distribution and balance of magnitude and so on. In particular,it emphasizes that the transformation from scoring tables to scale tables was not only a change of evaluating technical methods,but also a change of evaluating conception and principle.