原味酸奶的感官属性分析及模糊数学评价

Fuzzy Mathematical Evaluation and Sensory Attributes Analysis of Plain Yogurt

通过对市场上流行的5种原味酸奶的整体喜好度及各项感官属性包括总香气、发酵味、奶香气、奶油味、腥味、甜味、酸味、颗粒感、稠厚度、涩感等进行评价,对感官属性和整体喜好度进行偏相关性分析,对5种原味酸奶建立模糊数学综合感官评判模型。结果显示,一般评分法的样品整体喜好度排序为:B>E>A>C>D;5种酸奶感官剖面各有差异,香气、口味、质地等各属性等呈显著相关性,即不同感官属性相互影响;总香气、奶香气、稠厚度与整体喜好度呈显著正相关,腥味、酸味、颗粒感、发酵味、涩感与整体喜好度呈显著负相关性,即评价员对样品的喜好度受不同感官属性的影响。模糊数学综合感官评判法样品整体排序为:B>E>C>D>A,与一般评分法结果较一致,该感官模型可以用于评价原味酸奶。

Overall preference and sensory attributes of five pot plain yogurt were evaluated.Sensory attributes include the total aroma,fermented flavor,milk fragrance,creamy taste,milky taste,sweet,sour,grainy sensation,thickness,astringency.The partial correlation between sensory attributes and overall preference was analyzed.A fuzzy mathematical sensory evaluation model was established for 5 kinds of plain yogurt.The results showed that the sample order of the general scoring method was:B>E>A>C>D.The sensory profiles of 5 kinds of yogurt were different,and the characteristics of aroma,taste and texture were significant correlated,that is,different sensory properties affect each other.The total aroma,milk fragrance and thickness were positively significant correlated with the overall preference,while the milky taste,sour,grainy sensation,fermented flavor and astringency were negatively significant correlated with the overall preference,that is,evaluators’preference to the sample were affected by different sensory attributes.The overall preference order of the samples in the comprehensive evaluation of fuzzy mathematics was:B>E>C>D>A,which results were consistent with the general scoring method.The fuzzy mathematical sensory model can be used to evaluate pot plain yogurt.