食品感官品评员对感官评价结果的影响

The Influence of Food Sensory Evaluators on Sensory Evaluation Results

以15种肉排样品的感官评分数据为依据,分析食品感官品评员(食品专业教师、非食品专业教师、研究生、本科生)及性别对感官评价结果的影响。结果表明,食品专业教师、非食品专业教师、研究生、本科生各组对样品同一感官属性的感官评价结果存在显著性差异,其中食品专业教师感官评价结果的一致性更好;性别对样品同一感官属性的感官评价结果无显著性差异,但女性比男性感官评价结果的离散程度小;研究生、本科生对同一样品每一感官属性的感官评分均存在显著差异;感官品评员从事职业、经验积累及打分主观性等均显著影响感官评价结果,而感官品评员性别对感官评价结果无显著影响。

Based on the sensory score data of 15 meat steak samples, the influence of food sensory assessment personnel(food professional teachers, non-food professional teachers, graduate students and undergraduates) and gender on sensory assessment results was analyzed. The results showed that there were significant differences in the sensory evaluation results of the food professional teachers, non-food professional teachers, postgraduates and undergraduates. The sensory evaluation results of the food professional teachers were more consistent than that of the other groups. There was no significant difference between male and female in the sensory evaluation results, but the results of female evaluators were less dispersed than that of male evaluators. There were significant differences between graduate students and undergraduate students in the sensory scores of each sensory attribute of the same sample. The occupation, experience accumulation and rating subjectivity of the evaluators all had significant influence on the evaluation results, while the gender of the evaluators had no significant influence on the evaluation results.