食品感官评价指标体系建立的一般原则与方法

General Guidance and Method for Establishing Index System of Food Sensory Evaluation

感官指标是描述和判断食品质量最直观的指标。科学合理的感官指标能反映该食品的特征品质和质量要求,直接影响到食品品质的界定和食品质量与安全的控制。本文提出了食品感官评价指标体系建立的一般原则与方法,旨在指导构建我国不同类型食品感官评价的指标体系,完善食品质量标准,为我国食品质量与安全的保障提供标准化支撑。

Food sensory index can describe and identify the food quality intuitionistily. Rationally determined sensory index can reflect the food character and its quality requirement and thus directly affect the food quality definition and quality ＆ safety control. General guidance and method for establishing index system of food sensory evaluation was proposed in this paper, with an aim to provide guidelines for establishing sensory index system of different foods, improving the food standard system in China and guaranteeing quality ＆ safety of Chinese food.