摘要
酱油具有独特的风味、色泽以及丰富的营养价值,是人们生活中不可或缺的调味品,酱油的感官特征是决定其质量好坏的重要因素,而感官评价是判断感官性状的唯一手段。利用感官评价理论建立一个客观、有效和强大的描述性分析程序以了解酱油产品感官特征是非常重要的。文章从食品感官评价的原理和方法以及酱油的感官性质等方面,介绍了感官评价在酱油评鉴中的应用。
Soy sauce has a unique flavor, color and wealthy nutrition. It is an essential condiment in people＇s lives. The sensory characteristics is an important factor for determining the quality of soy sauce. And sensory evaluation is the only means of sensory traits. The use of sensory evaluation of the theory set up an objective, effective and powerful description of analytical procedures to understand the sensory characteristics of soy products is very important. This paper introduced the principles and methods of sensory evaluation, the sensory properties of soy sauce, and the application of sensory evaluation in the soy sauce evaluation.
出处
《中国调味品》
CAS
北大核心
2009年第9期27-30,共4页
China Condiment
关键词
感官评价
感官特征
酱油评鉴
sensory evaluation
sensory characteristics
evaluation of soy sauce
