主客观组合权重法在食品感官评价中的应用

Application of Subjective and Objective Combination Weighting Method in Food Sensory Evaluation

为使食品感官评价中各评价指标的权重分配更加科学合理,考察了主客观组合赋权法在食品感官评价中的可行性。以酸奶的感官评价为例,以各产品间组间显著性差异个数为指标,筛选最优的主观赋权法和客观赋权方法,并以筛选出的主观赋权法与客观赋权方法为基础,考察主客观组合赋权法在食品感官评价中的可行性。结果表明,以各产品间组间显著性差异个数为指标时,主观赋权法中,环比法(20个)优于强制决定法(16个);客观赋权法中,熵权法(20个)优于主成分分析(18个);组合赋权法中,乘积法与线性功效系数法(18个)优于单位化约束条件组合赋权法(16个),综合三种方法的排序结果,认定线性功效系数法在酸奶的感官评价中更有优势。本文可为食品感官评价的权重确定提供一定参考。

To make the weight of each evaluation index in food sensory evaluation more reasonable and scientific,the feasibility of subjective-objective combination weighting method in food sensory evaluation was investigated.Taking the sensory evaluation of yogurt as an example,taking the number of significant differences among groups as the index,the optimal subjective weighting method and objective weighting method were selected.Based on the selected subjective weighting method and objective weighting method,the feasibility of subjective-objective combination weighting method in food sensory evaluation was investigated.The results showed that,when the number of significant differences among groups was taken as the index,the ring comparison method(20)was better than forced decision method(16)in the subjective weighting method;the entropy method(20)was better than principal component analysis method(18)in the objective weighting method;the product method and the linear efficacy coefficient method(18)were better than the combination weighting method of unitized constraints(16)among the combination weighting methods,but after synthesizing the ranking results of the three methods,it was concluded that the linear efficacy coefficient method had more advantages in the sensory evaluation of yogurt.It is hoped that this paper could provide a new idea for how to determine the weight of each evaluation index in food sensory evaluation.