阿克苏红富士苹果感官定量描述分析方法的构建

Construction of quantitative description and analysis method for sensory sense of Aksu red Fuji apple

中文关键词:  苹果  阿克苏  红富士  定量描述  感官评价

英文关键词:apple  Aksu  red Fuji  quantitative descriptive analysis  sensory evaluation

中文摘要:

      目的 从外观、质地、滋味、香气方面构建阿克苏红富士感官评价体系。方法 根据定量描述分析方法, 进行招募与筛选优选评价员、收集感官描述词、确定对应的参照物。结果 获得7位优选评价员, 获得15个评价参数, 及适宜的参数评价程序与5点标度。结论 为阿克苏红富士苹果特征的全面分析提供科学工具, 为后续测定理化指标奠定基础。

英文摘要:

      Objective To construct the sensory evaluation system of Aksu red Fuji apple from the aspects of appearance, texture, taste and aroma. Methods According to the method of quantitative description analysis, the excellent evaluators were recruited and screened, the sensory description words were collected, and the corresponding reference materials were determined. Results A total of 7 optimal evaluators and 15 evaluation parameters were obtained, and the appropriate parameter evaluation procedure and 5-point scale were determined. Conclusion It provides a scientific tool for the comprehensive analysis of the characteristics of Aksu red Fuji apple, and lays a foundation for the subsequent determination of physical and chemical indexes.