模糊数学法在生抽酱油感官评价中的应用研究-《中国调味品》

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摘要:: 生抽酱油感官特征是决定其质量好坏的重要因素，而感官评价是判断感官性状的唯一手段。本实验采用模糊数学的方法从色泽、香气、滋味、体态四个方面对4种不同品牌生抽酱油进行了评价。结果显示，样品等级由高到低分别为SC2>SC1> SC4> SC3，其中，SC2为特级，SC1、SC4为一级而SC3为二级。

Abstract:: The sensory characteristics is an important factor for determining the quality of soy sauce, and sensory evaluation is the only means of sensory traits. In this paper, fuzzy mathematical methods were adopted to make sensory evaluation of four kinds of soy sauce , the evaluation indexes include colour, taste, aroma and posture. The results show that the quality grade of the four samples ranked as SC2>SC1> SC4> SC3。Among them, SC2 belongs to the super class, SC1 and SC4 is the first class and SC3 is the second class. Fuzzy mathematics method can reflect the sensory quality of different soy sauce scientifically and accurately