应用模糊数学建立黄年糕感官评价模型

Establishment of the sensory evaluation model for yellow rice cakes using fuzzy mathematics

中文关键词:  黄年糕  模糊数学  感官  评价  

英文关键词:yellow rice cakes  fuzzy mathematics  sensory  evaluation

中文摘要:

      目的 应用模糊数学建立科学的感官评价体系评价黄年糕品质。方法 本研究应用层次分析法和两两比较法等模糊数学方法建立黄年糕感官评价模型, 运用评价模型对5种黄年糕进行评判, 并结合色泽、元素成分和质构分析测试品质与感官评价之间的相关性进行分析。结果 筛选出16项评价指标, 归类为外观、气味、滋味和质地4大类, 确定权重集为(0.100, 0.199, 0.290, 0.411); 块形、色彩、光泽、细腻、无杂质作为外观的评价指标, 其权重集为(0.105, 0.475, 0.252, 0.055, 0.113); 以浓度、碱香、无异嗅作为香气的评价指标, 其权重集为(0.159, 0.589, 0.252); 碱味、苦涩味和无异味作为滋味的评价指标, 其权重集为(0.539, 0.297, 0.164); 爽滑、硬度、弹性、咀嚼性和无黏牙作为质地的评价指标, 其权重集为(0.345, 0.093, 0.249, 0.235, 0.078)。外观评分与L*、b*、c*呈极显著正相关(r=0.716、0.837、0.852, P<0.01), 与a*呈极显著负相关(r=–0.803, P<0.01); 气味评分、滋味评分与K和Na总量呈极显著负相关(r=–0.944、–0.925, P<0.01); 质地评分与硬度、咀嚼性呈极显著负相关(r=–0.693、–0.718, P<0.01), 与黏着性、黏着性/硬度呈显著正相关(r=0.619、0.618, P<0.05)。结论 建立的黄年糕感官评价模型可以将模糊的评价变得数据化, 能准确合理地评判黄年糕的感官品质。

英文摘要:

      Objective To objectively and accurately evaluate the quality of yellow rice cakes and establish a more scientific sensory evaluation system. Methods This article applied fuzzy mathematical methods such as analytic hierarchy process and pairwise comparison to establish a sensory evaluation model for yellow rice cakes. The evaluation model was used to evaluate 5 types of yellow rice cakes, and the correlation between quality and sensory evaluation was analyzed by combining color, elemental composition, and texture analysis. Results The 16 evaluation indicators were selected and classified into 4 categories: Appearance, odor, taste, and texture. The weight set was determined to be (0.100, 0.199, 0.290, 0.411); the evaluation criteria for appearance included block shape, color, luster, delicacy, and no impurities, with a weight set of (0.105, 0.475, 0.252, 0.055, 0.113); the evaluation indicators for aroma were concentration, alkaline aroma, and no abnormal odor, with a weight set of (0.159, 0.589, 0.252); the weight set of alkaline taste, bitter taste, and no odor as evaluation indicators for taste were (0.539, 0.297, 0.164); smooth texture, hardness, elasticity, chewiness, and non stick teeth were used as evaluation indicators for texture, with a weight set of (0.345, 0.093, 0.249, 0.235, 0.078). The appearance score was significantly positively correlated with L*, b* and c* (r=0.716, 0.837, 0.852, P<0.01), and significantly negatively correlated with a* (r=–0.803, P<0.01); the odor score and taste score were significantly negatively correlated with the total amount of K and Na (r=–0.944, –0.925, P<0.01); the texture score was significantly negatively correlated with hardness and chewiness (r=–0.693, –0.718, P<0.01), the texture score was significantly positively correlated with adhesiveness and adhesiveness/hardness (r=0.619, 0.618, P<0.05). Conclusion The established sensory evaluation model for yellow rice cakes can turn fuzzy evaluations into data and accurately and reasonably evaluate the sensory quality of yellow rice cakes.