加权评分法和Friedman检验法在食醋感官评价中的应用

The Application of Weighted Scoring Method and Friedman Test Method in Vinegar's Sensory Evaluation

目的:对市售5个品牌食醋进行感官评价。方法:色泽、体态、香气、滋味4个指标采用0~4分法确定权重因子,然后计算其加权分。用Friedman检验5个品牌食醋的加权评分之间是否有差异。再用组间两两比较法分析每2个品牌之间是否有差异。结论:色泽、体态、香气和滋味的权重值分别是0.275,0.163,0.254,0.308;Friedman检验结果表明5个食醋品牌之间有显著差异(α=0.01);两两组间比较的结果表明品牌1与其他4个品牌两两之间都有差异显著性,其他4个品牌两两之间差异不显著(α=0.05)。

Object：Sensory score is evaluated on five different brands of vinegar. Method： The four indicators, such as color, posture, aroma and taste are determined the weight factors by using 0-4 scoring method, and then calculate the weight scores of the five brands of vinegar. The differences among the five brands of vinegar are determined by Friedman test. The differences between every two brands of vinegar are determined by multiple comparison in ANOVA. Conclusion tThe weight value of color, posture, aroma and taste is 0. 275, 0. 163, 0. 254, 0. 308 respectively. The results of Friedman test show that there are significant differences among the five brands of vinegar（α=0.01）. The results of comparison between every two groups show that there is significant difference between brand 1 and the other four brands, and there is no significant difference among the other four brands of vinegar（α=0. 05）.