基于感官评价的常见菜心品质分级方法建立

Establishment of quality grading method of common flowering Chinese cabbage based on sensory evaluation

中文关键词:  菜心  感官评价  品质分级

英文关键词:flowering Chinese cabbage  sensory evaluation  quality grading

中文摘要:

      目的 建立全面的多指标的菜心品质分级方法。方法 通过感官人员的召集、培训, 形成评价菜心专业感官小组, 感观评价员对不同样本的菜心进行描述分析, 建立菜心的描述词库, 采用M值法对描述词汇进行筛选, 确定对应的参照物, 并进行定量描述。感官评价员用0~6法计算鲜、嫩、甜、香、粉和外形6个指标的权重值, 再根据6个权重值采用加权评分法得出菜心品质得分。结果 共计得到了甜味、翠绿、多汁等15个感官描述词, 构建了菜心5个级别的感官评定参考。鲜、嫩、甜、香、粉和外形6个指标分别赋予权重0.2623、0.2459、0.0984、0.0820、0.1148和0.1967。结合各指标的权重及得分得出品质总分计算公式。真实样本应用表明, 该参考与方程可以很好应用于市场上菜心的品质评定, 成功将菜心根据品质分成不同级别。结论 本研究建立了一个多指标评价菜心品质的方法, 可将菜心根据品质分成5个级别, 能准确体现不同品质菜心间的差异。

英文摘要:

      Objective To establish a comprehensive and multi index method for quality grading of flowering Chinese cabbage. Methods After the convening and training of sensory personnel, a professional sensory team for evaluating flowering Chinese cabbage was formed. The sensory evaluators described and analyzed the different samples of flowering Chinese cabbage, and established a descriptive vocabulary of flowering Chinese cabbage. The M value method was used to screen the description words and the corresponding reference materials was confirmed for quantitative description. The weight of 6 indexes of fresh, tender, sweet, fragrant, powdery and appearance were calculated by 0-6 method, and according to the 6 weight values, the weighted scoring method was used to obtain the quality score of flowering Chinese cabbage. Results Fifteen sensory description words including sweet, green and juicy were obtained, and the 5 grades of flowering Chinese cabbage evaluation references were constructed. The 6 indexes of fresh, tender, sweet, fragrant, powdery and appearance were given the weights of 0.2623, 0.2459, 0.0984, 0.0820, 0.1148 and 0.1967 respectively. The formula for calculating the total quality score was obtained by combining the weight and score of each index. The application of real samples showed that the reference and equation could be well applied to the quality evaluation of flowering Chinese cabbage in the market, and the flowering Chinese cabbage could be successfully divided into different grades according to its quality. Conclusion This study has established a multi index evaluation method for the quality of flowering Chinese cabbage, which can divide flowering Chinese cabbage into 5 grades according to the quality, and accurately reflect the differences between different quality flowering Chinese cabbage.