基于模糊数学构建山柚油的感官评价体系

Establishment of sensory evaluation system for Hainan camellia oil based on fuzzy mathematics

本项目以模糊数学理论为指导,构建了山柚油的感官评价体系。以编号为A、B、C、D、E、F、G、H、I的9份不同产地的山柚油为评定对象,选择色泽、气味、滋味、组织形态四个因素进行感官综合评定,通过模糊二元对比评分统计法确定各自权重。结果表明:四个感官因素权重系数分别为色泽0.25、气味0.29、滋味0.31、组织形态0.15;感官评分表明:9个不同产地的山柚油感官评定从高到低为:C>D>F>A>E>B>H>I>G。以模糊数学理论为指导构建的山柚油的感官评价体系,可有效的减少评分法带来的主观因素和片面因素造成的误差。

The sensory evaluation system for camellia oil was established based on the theory of fuzzy mathematics.With 9 numbered camellia oil from different origins of A,B,C,D,E,F,G,H,I as the evaluation object,select the color,smell,taste,texture for sensory evaluation,and by fuzzy binary contrast score statistics make a reasonable weight vector setting. The results showed that the weight coefficients of the four sensory factors were 0.25 in color,0.29 in smell,0.31 in taste and 0.15 in texture. The sensory evaluation showed that the sensory evaluation of camellia oil from 9 different origins was from high to low:C>D>F>A>E>B>H>I>G. Sensory evaluation system of camellia oil based on fuzzy mathematical theory can effectively reduce the errors caused by subjective factors and one-sided factors.