摘要
用排序检验法评价了4种酱油的感官品质,结果表明:4种酱油样品之间的感官品质有显著差异,290酱油样品的感官品质最好,861酱油样品的感官品质次之,365和568 2个酱油样品的感官品质最差。
Ranking test method is adopted for the sensory evaluation of four kinds of soy sauce. The results show that there are significant differences in sensory quality of four kinds of soy sauce samples, sample 290 is the best,sample 861 is the second,sample 365 and sample 568 is the worst in sensory quality of four kinds of soy sauce.
出处
《中国调味品》
北大核心
2017年第7期137-138,共2页
China Condiment
基金
2016年度漯河市社科规划研究项目(SKGH-2016-054)
关键词
排序检验法
感官品质
酱油
ranking test
sensory quality
soy sauce
