摘要
介绍了食品感官评定技术所需要的组成要素及其注意事项。通过培训的评价员参与,对已经准备好的样品进行分类品评,选择合适的感官分析方法,最后对品评数据进行统计分析处理形成一项完整的分析报告,即完成了一项食品的感官评定。
The factors of composing the food sensory evaluation and what should we pay attention to is introduced. The sensory lab offered the basic room for the sensory analysis. The prepared samples are evaluated by selected and trained assessors with the correct sensory testing methods, and the data are analyzed with statistic methods forming a report. All have done and a food sensory evaluation is finished.
出处
《中国乳品工业》
CAS
北大核心
2006年第12期51-53,共3页
China Dairy Industry
关键词
感官实验室
评价员
样品制备
感官分析方法
数据处理
the sensory lab
assessors
prepare the samples
sensory testing methods
data processing
