摘要
选择3种不同品牌的剁椒作为感官评价对象,运用改进后的模糊综合评判方法对剁椒的感官质量进行评定,同时利用质构仪和色差计对样品的质构和色泽进行测定,进一步验证评判结果的准确性。结果表明,改进后的模糊评判方法在处理模糊程度高的感官综合评价问题时具有较高的准确度。
An improved fuzzy comprehensive evaluation method was developed and used to evaluate the sensory quality of three different brands of chopped hot pepper in this study.Meanwhile,the texture and color of these samples were determined using a texture analyzer and a colorimeter to further verify the accuracy of evaluation results.The results showed that the improved fuzzy evaluation method had high accuracy in dealing with high degree of fuzzy comprehensive sensory evaluation problems.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第1期95-98,共4页
Food Science
关键词
剁椒
感官评价
质构
色泽
模糊数学
chopped hot pepper
sensory evaluation
texture
color
fuzzy mathematics
