杀菌型乳酸菌饮料的模糊数学综合感官评判方法

通过对市场上流行的5种杀菌型乳酸菌饮料的焦糖味、果味、发酵味、甜味、酸味、涩感的感官评定,采用组合赋权法得出杀菌型乳酸菌饮料焦糖味、果味、发酵味、甜味、酸味、涩感的质量权重.对5种杀菌型褐色乳酸菌饮料各指标以权重,然后结合模糊数学综合评判方法,得出模糊关系曲线.结果表明:5种杀菌型乳酸菌饮料的整体感官排序为:样品5＞样品2＞样品4=样品l＞样品3,与一般排序法所得结果样品2＞样品4=样品1＞样品5＞样品3相比较稍有不同.因此,模糊数学综合评判方法比常用的排序法更科学、合理、客观.

Study on Fuzzy Mathematics Comprehensive Sensory Evaluation of Sterilization Lactic Acid Fungus Drink

In order to obtain quality preference of caramel flavour, fruity, fermentation flavor, sweetness, acidity, astriction, combination weighting approach was employed by fuzzy mathematics comprehensive sensory evaluation expermienting 5 popular sterilization lactic acid fungus drink in market. Fuzzy relation curve was obtained finnally. Results showed that the overall sensory quality of 5 sterilization lactic acid fungus drink order was sample 5 > sample 2 > sample 4 = sample 1 > sample 3, which was slightly different from the results of simple ranking method: sample 2 > sample 4 = sample 1 > sample 5 > sample 3. The experiment results indicated that the fuzzy mathematics comprehensive sensory evaluation method was more scientific, reasonable and objective than simple ranking method.