摘要
随着感官分析方法在食品工业中的广泛应用,研究人员对分析技术的要求不断提高,快速感官分析方法应运而生,投影地图法(Projective Mapping)是其中之一。投影地图法能够快速收集产品的感官属性,分析产品之间感官特征的相似性或差异性;也可以结合喜好问卷,区分人群类别并探究影响消费者喜好的因素。本文对近年来投影地图法相关文献进行研究,介绍了该方法的实验流程、影响因素及数据处理、优势与局限性、衍生方法及其在不同类型食品中的研究等,并展望了这一方法的发展前景,以期为食品感官评价相关领域的研究人员和企业提供借鉴。
With the widespread use of sensory profiling methods in the food industry and the increasing demands of researchers on analytical techniques, rapid sensory analysis methods have emerged, one of which is projective mapping.projective mapping can quickly collect sensory attributes of products and analyze the similarity or difference of sensory characteristics among products, it can also be combined with preference questionnaires to distinguish people categories and explore the factors affecting consumer preferences. This paper examines the literature related to the projective mapping method in recent years, introduces the experimental procedure, influencing factors and data processing of the method,advantages and limitations, derivative methods and their research in different types of food products, and looks forward to the development of this method, in order to provide reference for researchers and enterprises infields related to food sensory evaluation.
作者
苏庆宇
常晓敏
刘雅冉
许晓青
李佳泽
朱雨萱
宋昊
朱保庆
SU Qingyu;CHANG Xiaomin;LIU Yaran;XU Xiaoqing;LI Jiaze;ZHU Yuxuan;SONG Hao;ZHU Baoqing(Department of Food Science and Engineering,College of Biological Sciences and Biotechnology,Beijing Forestry University,Beijing 100083,China;NestléR&D(China)Ltd.,Beijing 100015,China;Beijing Industrial Technology Research Institute Co.,Ltd.,Beijing 101111,China)
出处
《食品工业科技》
CAS
北大核心
2022年第16期390-399,共10页
Science and Technology of Food Industry
基金
北京林业大学科技创新计划项目(2021ZY65)
北京林业大学2020年教育教学研究一般项目(BJFU2020JY036)
2021年大学生创新创业项目(X202110022056)
2020年大学生创新创业项目(G202010022093)。
关键词
投影地图法
快速感官分析方法
感官评价
食品研究
发展
projective mapping
rapid sensory profiling methods
sensory evaluation
food research
development