食品感官评价分析

ABCABC-SensoryAnalysis感官分析-FactorsInfluencingSensoryMeasurement影响感官测定的因素-ProceduresForSmelling&Tasting闻味和尝味的程序-ControlsForSensoryTesting对感官测试的控制-MethodsofSensoryTests&theApplication感官测试的方法及其应用CONTENTWhatisSensoryAnalysis?什么是感官分析SensoryAnalysisisascientificdisciplineusedtoevoke,measure,analyzeandinterpretreactionstothosecharacteristicsoffoodsandmaterialsastheyareperceivedbythesensesof:感官分析是一门科学，用来唤起、测量、分析和诠释对于食物和原料特质的反应如以下感觉：Sight视觉Smell嗅觉Taste味觉Touch触觉Hearing听觉textureMouthfeelsmelldefectsviscositycolorsizeshapetasteKinestheticFlavorAppearanceSensoryanalysisisaboutcollectingdatafromhumanassessorstounderstandwhattheyperceivedwhenexposedtoaproduct感官分析是从人体感觉器官收集数据，进而了解它们是如何感知产品的Humanareusedasmeasuringinstrument.人类作为测量的仪器WhatisSensoryAnalysis?什么是感官分析TheSenseofSmell嗅觉OlfactoryNerve嗅神经TrigeminalNerve三叉神经Aroma香气:OdourofProduct产品的气味(nasalroute)顺鼻腔路径Aroma香气(retronasalroute)逆鼻腔路径ProceduresForSmelling闻香的程序Repeatedshortorlonghardsniffs.或长或短地重复用力吸气Sniffsamenumberoftimesrestinginbetweeneachseries每次休息时吸气次数保持一致Solidsorsemi-solidsshouldbestirredorbrokeninordertoexposetoafreshsurface固体或半固体应搅拌或破碎以提供新鲜的表面TheSenseofTaste味觉Bitter苦味Acidic酸味Salty咸味Sweet甜味Umami鲜味ProceduresForTasting尝味的程序Liquids液体Sameamountforeachjudge数量一致Tastesmallsipsandrollaroundmouthtoactivatealltastebudareas啜饮以激活所有的味蕾Orslurpsothatliquidissprayeduniformlythroughoutthemouth或咕嘟咕嘟地喝，使液体均匀分布在口腔Rinsemouthcarefullywithwaterorhaveabiteofcracker仔细地漱口或者咬一口苏打饼干ProceduresForTasting尝味的程序Solids固体Takesmallmouthfeelsorpiecesaroundthetonguetoactivatealltastebudareas取小块品尝，绕舌一圈，以激活所有的味蕾Rinseandrestbetweensamplestoavoidcarry-overorfatigue品尝不同样品间要漱口和休息一下，以避免味道残留或味觉疲劳HumanasmeasuringInstrument人类作为测量仪器SensoryStimulus感官刺激Response反应Senseorgan感觉器官Sensation感觉Memory记忆Expectation期望Motivation动力Brain大脑Perception知觉HumanasmeasuringInstrument人类作为测量仪器Thestimulushitsthesenseorganandisconvertedtoanervesignalwhichtravelstothebrain;thebrainthenorganizesandintegratestheincomingsensationintoperceptionswiththecontributionofpastexperience;lastlyaresponseisformulatedbasedonthesubjects’perceptions感官受到刺激，将其转化为神经信号传输到大脑；大脑根据以往的经验将感觉组织整合为知觉.；最终，基于主体的知觉而形成反应FactorsInfluencingSensoryMeasurement影响感官测定的因素Expectationerror期望错误Stimuluserror刺激错误Leniencyerror宽大错误Proximityerror近似错误Centraltendencyerror中心化错误FactorsInfluencingSensoryMeasurement影响感官测定的因素Suggestioneffect暗示效应Positionalbias(ordereffect)位置偏见(顺序效应)Contrasteffectand对照效应和集中错误convergenceerrorMotivation动力Expectationerror期望的错误Informationgivenwiththesamplemaytriggerpreconceivedideas样品附带的信息可能导致先入为主Stimuluserror刺激的错误Irrelevantcriteria,suchascolororsizeinfluencetheobserver无关的标准如颜色或大小会影响观察者FactorsInfluencingSensoryMeasurement影响感官测定的因素Leniencyerror宽大的错误Basedontheirfeelingsabouttheresearcher,ignoringproductdifferences根据对研究者的感觉，而忽略了产品的差异FactorsInfluencingSensoryMeasurement影响感官测定的因素Suggestioneffect暗示效应Reactionsofothermembersofapanelcaninfluencetheresponseofapanelist品尝小组中其他成员的反应会影响测试者Positionalbias(ordereffect)位置偏见(顺序效应)Scorethesecondproduct(ofasetofproducts)higherorlowerthanexpected给一组产品中第二个产品打分偏高或偏低Contrasteffectandconvergenceerror对照效应和集中错误Exaggeratethedifferenceormasksmalldifferencesbetweentheothersamplesintheirscores夸大或掩盖样品间的差异FactorsInfluencingSensoryMeasurement影响感官测定的因素Proximityerror近似的错误Correlationbetweencharacteristicsclosetogethermaybehigherthanothercharacteristic相似特征间的关联比其他特征间的关联可能要高一些Centraltendencyerror中心化的错误Scoringproductsinthemidrangeofascaletoavoidextremes给产品打分偏中等，以避免极端FactorsInfluencingSensoryMeasurement影响感官测定的因素Motivation动力Affectssensoryperception.Fore.g..interestedpanelistisalwaysmoreefficientandreliable.动力会影响感官知觉。比如感兴趣的品尝小组成员总会更有效、更可靠。FactorsInfluencingSensoryMeasurement影响感官测定的因素ControlsForSensoryTesting对感官测试的控制EnvironmentControls环境的控制PanelistControls品评小组的控制EnvironmentControls环境的控制PanelBoothTestingArea品评单间的测试区域Sensoryevaluationofproducts产品的感官品评DescriptiveEvaluation&TrainingArea描述性品评和培训的区域Meetingwithpanelist和品评小组成员开会PreparationArea&ServingArea准备和分发的区域Samplepreparationandserving样品的准备和分发OfficeArea办公区域Administrativepreparationsoftestsandtheirinterpretation测试的行政准备和解释PanelBoothTestingArea品评单间的测试区域Individualbooth单独隔开的小间Slidingdoor移动门Neutralwallcolor中性的墙壁颜色SinkandTap水槽和龙头Coloredlightning有颜色的光照Odor-free无气味Computer电脑DescriptiveEvaluation&TrainingArea描述性品评和培训区域Facilitiessimilartobootharea设备和品评单间相似Conferencestyletablefor6-12panelists可坐6-12人的会议桌Whiteboard,clock白板，时钟Preparationfacilitiesforreferencesamples准备参考样品的设施Preparation&ServingArea准备和分发区域Well-equippedkitchen设备良好的厨房Odor-free&ventilated无味且通风良好Air-conditioned空调Refrigerator/frozenstoragespace冰箱/冷冻保存空间Constructionmaterial建筑材料Specializedequipment特殊器材OfficeArea办公区域Closetopanelbooth靠近品评单间Convenienttolocaterecords,storagespace,anycomputerterminal便于安装记录、储存空间和电脑终端Phone,printeratsufficientdistance电话、打印机摆放在合理的距离内SensoryAnalysisLaboratory感官分析研究所Mapping(FCA)图示F1F2FruitéProduitAProduitBProduitCQuantitativeDescriptiveProfile定量的风味描述Statistics统计Blindtests盲试Controlledenvironment控制的环境PanelistControl品评小组的控制PanelOrientation品评员的指导Beforeevaluation品评前Donotsmokeandconsume