感官分析技术在果汁产品中的应用研究进展

与理化、微生物分析技术不同，感官分析技术是一门以“人”为仪器，对样品及人群间的相对差别进行比较和测量的分析技术。本文从分析型与情感型感官评价两个方面，系统性地对该技术在果汁饮料中的感官质量特征评价、配方设计与优化、不同加工与储存方式对果汁的货架期及质量稳定性的影响，以及产品的喜好与接受性测试等方面的重要研究应用进行了梳理和分析，展望了该技术在果汁饮料中的广阔应用前景，并为我国果蔬产业科学利用感官分析技术，紧密结合市场和消费者需求，高效实现工业化和品牌化时期的跨越式发展提出了建议。

Research Progress on the Application of Sensory Analysis in Fruit Juice Products

Unlike the physic-chemical analysis or microbiological analysis, sensory analysis is a kind of human-oriented analysis technics. It is carried out by comparison and measurement of the relative difference among humans or tested samples. In this paper, from the aspects of analytical and emotional sensory analysis, we mainly systematically summarized and analyzed several important research on sensory analysis applied to the sensory quality evaluation of juice products, the formulation design and optimization, the influence of different processing and storage methods on the shelf life and quality stability of juice, the consumer preference and acceptance test and so on. We also explored a broad application prospect and suggested the fruit and vegetable industry for the scientific utilization of sensory analysis technics, close integration with the demands of market and consumer, and efficient implementation of the great-leap-forward development in the period of preindustrial and branding.