基于层次分析法的宣木瓜果脯感官质量模糊综合评判研究

Study on sensory evaluation of preserved Chaenomeles speciosa S.Nakai based on AHP and fuzzy comprehensive evaluation

综合考察了影响宣木瓜果脯感官品质的色泽、组织形态、口感和气味等因素,采用层次分析法进行权重分配,构建了宣木瓜果脯感官质量的模糊综合评判模型,减少了人为主观因素对评判结果的影响,使评判结果更为准确和科学。利用该评价体系对所加工的宣木瓜果脯进行感官质量的评判和分析,结果为二级,较好。

A fuzzy comprehensive evaluation model for preserved Chaenomeles speciosa S.Nakai quality was set up.The influencing factors of preserved Chaenomeles speciosa S.Nakai quality including colour,texture,taste and smell etc were investigated comprehensively by the use of weighting allocation scheme,which made up the defects in traditional sensory evaluation and diminished manmade subjective effect on the evaluation.This model could get more scientific and accurate evaluation results.Using this system,ensory assessment of sample of preserved Chaenomeles speciosa S.Nakai product was carried out.Results showed that the sensory evaluation of sample was belonged to grade Ⅱ.