摘要
选取外形、香气、汤色、滋味、叶底等五个指标组成茶叶感官评价指标体系,运用改进三角模糊数的层次分析法对其赋权,采用普通矩阵乘法运算代替模糊矩阵乘法运算的改进模糊综合评判法构建茶叶感官质量评定模型,并用该模型对这三种不同品牌茶叶的感官品质进行评价,得出其感官品质优劣的排序,其结果与实验仪器分析结果基本一致,表明该方法具有一定的应用价值.
Five indexes, such as appearance, aroma, soup, taste and leaf base, are selected to form a system of sensory evaluation indicators for tea, and are empowered by the analytic hierarchy process of improving triangular fuzzy numbers. Using the improved fuzzy comprehensive evaluation method of the general matrix multiplication instead of the fuzzy matrix multiplication to construct the sensory quality evaluation model of tea, and using the model to evaluate the sensory quality of the three different brands of tea, the ranking of the sensory quality is obtained. The results are consistent with those of experimental instruments, which shows that the method has certain application value.
作者
夏福全
XIA Fu-quan(Faculty of Science, Bengbu University, Bengbu 233030, China)
出处
《湖南工程学院学报（自然科学版）》
2019年第3期57-60,共4页
Journal of Hunan Institute of Engineering(Natural Science Edition)
基金
安徽省高校自然科学研究重点项目(KJ2017A854)
安徽省高校优秀青年人才支持计划重点项目(gxyqZD2016353)
关键词
茶叶
感官
改进模糊综合评判法
评价
tea
sensory
the fuzzy comprehensive evaluation method
evaluate
