食醋感官评价中三种差别试验法的比较-《中国调味品》

文章信息/Info

Title:: Comparison of Three Different Test Methods in Sensory Evaluation of Vinegar

摘要:: 目的：比较三点检验法、二三点检验法和评分法对两个品牌食醋感官检验的区别和联系。方法：用26个初级感官评价员进行三点检验法和二三点检验法，根据其正确率，从中选出13个评价员再做评分法。结果：食醋三点检验法答对人数22人，在5%和1%水平上都有统计学差异；食醋三点检验法答对人数15人，在5%水平上有统计学差异。食醋评分法使用两个独立样本t检验，P＜0.05，两个品牌食醋的感官评分在统计上有差异（=0.05）。对七个感官因子分别做了统计学分析，体态、苦味两个感官因子存在统计学差异，酸度、醋香味、颜色、焦香味、咸味均无统计学差异（=0.05）。

Abstract:: Object: The difference and relationship between the three point test, the two or three point test and the grading method were compared for the sensory examination of two brands of vinegar. Method: 26 primary sensory evaluators carry out three point test and two or three point test. According to the correct rate, 13 evaluators were selected to do the grading test. Result: The three point test for vinegar was 22, with a statistical difference at 5% and 1% levels. The three point test for vinegar was 15, and there was a significant difference at 5% level. Vinegar score method used two independent samples t test, P < 0.05, vinegar sensory scores of two brands were statistically different (=0.05). Seven sensory factor s was analyzed statistically respectively. There were statistically significant differences between the two sensory factors of body posture and bitterness. There was no significant difference in acidity, vinegar flavor, color, burnt flavor and salty taste (=0.05)