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食品感官评价科学研究进展

吴澎1,贾朝爽1,孙东晓1,2

(1 山东农业大学食品学院山东省高校食品加工技术与质量控制重点实验室,山东 泰安 271018;

2 奥克兰大学化学科学学院,新西兰奥克兰92019)

摘要:随着近年来越来越多的深入和拓展研究,食品感官评价已由一门技术逐渐发展成为一门科学。该文梳理了食品感官评价科学的发生发展历程,系统整理总结了食品感官评价科学的概念、类型、程序及研究内容。在探讨国内外食品感官评价科学研究现状的基础上,分析了我国当前存在的问题,并对今后的发展方向进行了展望。

关键词:食品感官评价;分析型方法;情态型方法;检测;数据分析

Progress of Food Sensory Evaluation Science ResearchWU Peng1,JIA Chao-shuang1,Dong-xiao Sun-Waterhouse1,2

(1 Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science andEngineering,Shandong Agricultural University,Taian 271018,China;

2 School of Chemical Sciences,The University of Auckland,Auckland 92019,New Zealand)

Abstract:With more and more in-depth and extend research in recent years,food sensory evaluation has beendeveloped gradually from a technology into a science. The development of food sensory evaluation scientific system isreviewed in this article. The concept,types,procedures and contents of food sensory evaluation science aresummarized. Based on the conclusion of the present domestic and overseas investigation status,present problems andmeasurements are discussed and the future development trend is prospected.

Key words: food sensory evaluation;analytical method;modal method;detection;data analysis

(2017年第20卷第5期)

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