玉米感官品评模型的建立及应用

Establishment and Application of Sensory Evaluation Model of Corn

感官检验是饲料原料及饲料检验最普遍、最简单和最直观的检验方法。通过建立玉米感官(适口性)品评模型,将定性的玉米品评方法转变为普通半定量的品评方法,有助于提高玉米感官检验方法的可操作性、可复制性和准确性。结果表明,试验所建立的玉米品评方法与玉米的脂肪酸值和呕吐毒素含量2项理化检验指标相关性较高,相关系数分别为-0.8773和-0.8889。通过该方法可有效提高玉米感官检验的准确性,使玉米感官检验更具有参考意义。

Sensory testing is the most general common,simplest and most intuitive method for feed ingredients and feed inspection.There is an evaluation model on the corn sensory inspection could be transformed the qualitative evaluation method into an semiquantitative evaluation method of corn,which improving the operability,reproducibility and accuracy of sensory inspection method of corn.The results showed that the corn tasting method established in this experiment has a high correlation with the two physical and chemical test indexes of corn fatty acid value and vomiting toxin content,and the correlation coefficients were-0.8773 and-0.8889.This method could improved the accuracy of sensory inspection of corn effectively and made corn sensory inspection has more reference significance.