摘要
摸索一套合理的烹煮方法及品尝方式 ,采用感官评定来评定菜用大豆的感官品质。参照亚洲蔬菜研究与发展中心及市场上认定的品质特征 ,确立影响其品质的 6项主要因子 (粒色、粒荚外观、生食口感、熟食口味、熟食香味、生样可剥性 )及各因子五等级 (低劣、较差、一般、较好、优良 )隶属标准 ,合理确定各个因子权重 ,运用模糊综合感官评判法评定菜用大豆品质。该方法应用于菜用大豆品质育种 ,证明简便有效。
A method of sensory fuzzy synthetic assessment sensory quality evaluation of vegetable soybean was preliminarily established, including four main processes:①establishing six main sensory factors (mouth feeling, taste, pod color, odour, hand feel, appearance of pod and seed);②determining rationale weight of each factor;③determining content and criterion of each factor in five grades (excellent, better, ordinary, worse, inferior); ④appropriate tasting methods;⑤sensory fuzzy synthetic analyzing, the sensory quality evaluation system was proved to be simple and valid in a vegetable soybean evaluation program.
出处
《大豆科学》
CAS
CSCD
北大核心
2002年第4期274-277,共4页
Soybean Science
基金
国家自然科学基金项目 (3 9470 43 3 )
江苏省科学基金项目 (BK95 0 993 0 4)
"九五"农业科技重点攻关项目 (BE963 3 8)
上海市科兴农攻关项目 (农科攻 1-5 )。
