| 食品中感官评定发展现状 |
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| 引用本文： | 朱金虎,黄卉,李来好.食品中感官评定发展现状[J].食品工业科技,2012,33(8):398-401,405. |
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| 作者姓名： | 朱金虎 黄卉 李来好 |
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| 作者单位： | 1. 中国水产科学研究院南海水产研究所,广东广州510300／中国农业科学院研究生院,北京100081
2. 中国水产科学研究院南海水产研究所,广东广州,510300 |
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| 基金项目： | 国家科技支撑计划项目2008BAD94B02;广东省海洋渔业科技推广专项(A201000D03,A200901B02);农业部中央级公益性科研院所基本科研项目(2010YD08,2010TS09) |
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| 摘 要： | 食品感官评定在食品质量评估中占有重要的作用,其在食品生产与食品研究中越来越得到更多人的重视。从感官评定发展的标志性事件,及国内感官评定现状总结了感官评定的历史;由感官评定的定义出发,通过味觉、触觉、视觉、嗅觉和听觉五个方面对感官评定常用的方法手段等相应状况进行了概述;概述了感官评定人员、食品基质、食品加工处理对食品感官评定的影响。
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| 关 键 词： | 感官 质构 评定 评价 食品基质 |
Development of sensory evaluation in food science |
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| ZHU Jin-hu,HUANG Hui,LI Lai-hao.Development of sensory evaluation in food science[J].Science and Technology of Food Industry,2012,33(8):398-401,405. |
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| Authors: | ZHU Jin-hu HUANG Hui LI Lai-hao |
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| Affiliation: | 1,*(1.South China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences,Guangzhou 510300,China;2.The Chinese Academy of Agricultural Sciences,Beijing 100081,China) |
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| Abstract: | Food sensory evaluation plays an important role in food quality assessment.Sensory evaluation in food production and food research gets more and more importance.The landmark events of the developmental sensory evaluation and the domestic status of sensory evaluation were summarized.According to the definition of sensory evaluation,through five aspects of sensory evaluation,taste,touch,sight,smell and hearing,generalized the common method of sensory evaluation,and summarized the effects of sensory evaluation staff,the food matrix,food processing to food sensory evaluation. |
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| Keywords: | sensory texture assessment evaluation food matrix |
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