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当前位置: 首页 > 文章 > 基于模糊评判的蜂蜜感官评价及阈值分析 食品科学 2014,35 (22) 190-193
Position: Home > Articles > Sensory Evaluation and Threshold Determination of Honey Based on Fuzzy Comprehensive Judgment FOOD SCIENCE 2014,35 (22) 190-193

基于模糊评判的蜂蜜感官评价及阈值分析

作  者：
高丽娇;刘佳霖;程尚;曹兰;戴荣国;梁明荣;罗文华;解华东;王瑞生;任勤;姬聪慧
单  位：
重庆市畜牧科学院
关键词：
蜂蜜;感官评价;模糊评判;阈值
摘  要：
为选择合适的蜂蜜作为复合甜味剂,对蜂蜜产品进行感官评价,并确定评价较高蜂蜜的甜度阈值及风味阈值。实验以香气、甜味、综合风味为评价因素,采取模糊评判法对蜂蜜产品进行评价。结果表明:含糖量为质量分数9%的柑橘蜂蜜综合评价最高,其次为质量分数9%的紫云英蜂蜜;柑橘蜂蜜的甜度阈值和风味阈值含糖量分别是质量分数0.75%和0.50%,紫云英蜂蜜为质量分数0.50%和0.50%。可将柑橘蜂蜜和紫云英蜂蜜作为复合甜味剂用于饮料研发中。
译  名：
Sensory Evaluation and Threshold Determination of Honey Based on Fuzzy Comprehensive Judgment
作  者：
GAO Li-jiao;LIU Jia-lin;CHENG Shang;CAO Lan;DAI Rong-guo;LIANG Ming-rong;LUO Wen-hua;XIE Hua-dong;WANG Rui-sheng;REN Qin;JI Cong-hui;Chongqing Academy of Animal Sciences;
关键词：
honey;;sensory evaluation;;fuzzy evaluation;;threshold
摘  要：
In order to select an appropriate honey for use as an ingredient in complex sweeteners, a fuzzy integral evaluation model was applied for sensory evaluation of honey. The thresholds of sweetness and flavor for honey with high sensory quality were determined. Three variables including aroma, sweetness and flavor were selected to calculate the weight coefficient of each factor. The experimental results indicated that the honey with the highest quality score in sensory evaluation was citrus honey containing 9% sugar, followed by milk vetch honey with a sugar content of 9%. The thresholds of sweetness and flavor for citrus honey were 0.75% and 0.50%, respectively, and those for milk vetch honey were 0.50%and 0.50%. Citrus honey and milk vetch honey both can be used in complex sweeteners for beverages.

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