基于模糊评判的酱干感官评价方法研究

Study on Sensory Evaluation Method of Dried Bean Curd Based on Fuzzy Comprehensive Evaluation

选取色泽、口感、香气和滋味为评价因素,采用模糊综合评判法对8种市售酱干产品的感官质量进行了综合评价。结果表明:模糊综合评判法能客观而准确地区分出不同产品的质量等级,但在感官评价结果与质构仪分析结果之间不存在显著的相关性。

A fuzzy comprehensive evaluation method was developed and used to evaluate the sensory quality of eight different brands of dried bean curds, and the factors of evaluation included color, texture, flavor and taste. The results showed that the fuzzy comprehensive evaluation method could differentiate exactly and objectively the quality and grade of different dried bean curds. How- ever, there was no significant correlation between the sensory evaluation results and the texture analyzer analysis results.