摘要
采用排序检验法对食醋感官指标的重要性进行了排序,结果表明:食醋感官指标的重要性程度为滋味最重要,香气次之,色泽和体态不太重要,适合于食醋感官指标的重要性排序检验。
In this paper, the ranking test method is adopted for the importance ranking of the sensory indexes of vinegar. The results show that the taste is the most important, aroma is the second, color and posture aren＇t very important in the importance degree of the sensory indexes of vinegar, which is suitable for the importance ranking test of the sensory indexes of vinegar.
出处
《中国调味品》
CAS
北大核心
2018年第2期118-120,共3页
China Condiment
基金
2016年度河南省医学教育研究项目(Wjlx2016129)
关键词
排序检验法
感官指标
重要性
食醋
ranking test method
sensory indexes
importance
vinegar
