| 模糊综合评判在催陈黄酒感官分析的应用 |
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| 引用本文： | 陈希,李汴生,梅灿辉,梁锐鸿,阮征,王锐军.模糊综合评判在催陈黄酒感官分析的应用[J].现代食品科技,2009,25(4). |
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| 作者姓名： | 陈希 李汴生 梅灿辉 梁锐鸿 阮征 王锐军 |
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| 作者单位： | 1. 华南理工大学轻工与食品学院,广东,广州,510640
2. 福建沉缸酒业有限公司,福建,龙岩,364000 |
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| 基金项目： | 国家高技术研究发展计划(863计划)重点项目 |
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| 摘 要： | 构建了基于模糊数学的黄酒感官品质模糊综合评判模型,分别采用乘法算子和取大取小算法进行模糊线性转换,并与传统感官分析方法进行比较,探讨了模糊综合评判在催陈黄酒感官评价上的适用性.超高压催陈黄酒的感官分析结果显示,300 MPa高压处理1h的新酒明显优于新酒,并达到1年自然陈化黄酒的感官品质.
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| 关 键 词： | 模糊综合评判 黄酒 催陈 |
Application of Sensory Fuzzy Comprehensive Evaluation in Ageing Rice Wine |
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| CHEN Xi,LI Bian-sheng,MEI Can-hui,LIAN Rui-hong,RUAN Zheng,Wang Rui-jun.Application of Sensory Fuzzy Comprehensive Evaluation in Ageing Rice Wine[J].Modern Food Science & Technology,2009,25(4). |
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| Authors: | CHEN Xi LI Bian-sheng MEI Can-hui LIAN Rui-hong RUAN Zheng Wang Rui-jun |
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| Affiliation: | 1.College of Light Industry and Food Science;South China University of Technology;Guangzhou 510640;China;2.Chengang Rice Wine Co. Ltd;Longyan 364000;China |
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| Abstract: | A fuzzy comprehensive evaluation model for rice wine sensory quality is set up. Multiplication operator and max min algorithm are used for fuzzy linear transformation separately. The fuzzy comprehensive evaluation is compared with traditional sensory analysis for the applicability of fuzzy comprehensive evaluation model for rice wine sensory quality. The sense analysis results of ageing rice wine by ultra high pressure indicated that the rice wine treated under 300 MPa for 1h was much better than the untrea... |
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| Keywords: | fuzzy comprehensive evaluation rice wine ageing |
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