标准偏差分析方法在白酒感官评定中的应用

Application of Standard Deviation Analysis in Sensory Evaluation of Lquor

感官评价是一种测量、分析、解释由食品与其它物质相互作用所引发的,能通过人的味觉、触觉、视觉、嗅觉和听觉进行评价的一门科学。仅仅依靠化学检测的定量数据并不能很好地诠释产品色、香、味等综合指标,因此目前感官评定在食品行业中有着不可替代的作用。但如何提升企业专业感官评定人员对感官评价标准的理解及尺度的把握,是食品行业包括白酒行业普遍存在的问题。在结合企业实际基础上,建立了科学、准确的浓香型白酒评定标准,采用多轮次,多维度白酒品评方法,将感官评价指标数据化并在数据分析中引入标准偏差分析。结果表明该方法的建立对提升白酒感官评定结果准确性与可靠性具有一定的借鉴作用。

Sensory evaluation is a science that measures, analyzes, and interprets the interaction between food and other substances, and can be evaluated by human taste, touch, sight, smell, and hearing. Quantitative data based solely on chemical detection does not interpret comprehensive indicators such as color, fragrance and taste. Therefore, sensory evaluation has an irreplaceable role in the food industry. However, how to improve the understanding and scale of the sensory evaluation standards of professional sensory assessors is a common problem in the food industry, including the liquor industry. Based on the actual situation of the enterprise, this paper establishes a scientific and accurate evaluation standard for Luzhou-flavor liquor, adopts multiple rounds of multi-dimensional white wine evaluation methods, digitizes the sensory evaluation index and introduces standard deviation analysis in data analysis. The results show that the establishment of this method can be used as a reference for improving the accuracy and reliability of liquor sensory evaluation results.