摘要
山楂作为一种“药食同源”的健康水果,近年来受到了消费者的广泛关注。为了探索消费者对不同感官特征的山楂果实的偏好,更好地提高山楂果实的感官品质,本研究选用8个来自同一产地不同品种的山楂作为研究对象,测定山楂果实的常规理化指标,并组织10名专业评价员和40名消费者进行感官偏好测试和感官指标品质评价。通过建立较为科学的山楂综合感官品质评价体系来为山楂风味改良提供数据支撑。结果表明,综合模糊数学评判法得到的感官属性权重排序如下:酸味>甜味>香气>质地>涩味。得分最高、最受欢迎的品种是甜红子,其次是金如意。
Hawthorn,as a healthy fruit that is both edible and medicinal,has received extensive attention from consumers in recent years.In order to explore consumers’preferences for hawthorn fruits with different sensory characteristics and better improve the sensory quality of hawthorn fruits,this study selected 8 hawthorn fruits of different varieties from the same origin as the research objects,measured the conventional physical and chemical indicators of hawthorn fruits,and organized 10 professional evaluators and 40 consumers to conduct sensory preference tests and sensory index quality evaluations.Establish a relatively scientific comprehensive sensory quality evaluation system for hawthorn to provide data support for the improvement of hawthorn flavor.The results show that the sensory attribute weights obtained by the comprehensive fuzzy mathematics evaluation method are ranked as follows:sourness>sweetness>aroma>texture>astringency.The variety with the highest score and the greatest popularity is Tianhongzi,followed by Jinruyi.
作者
赵云松
贾淯涓
ZHAO Yunsong;JIA Yujuan(D.Co International Food Co.,Ltd.,Jiaozuo 454000,China)
出处
《现代食品》
2025年第15期83-88,共6页
Modern Food
关键词
山楂
品种
感官品质评价
模糊数学
hawthorn
varieties
sensory quality evaluation
fuzzy mathematics
