啤酒口感品评的模糊综合评价法.pdfVIP

138 2008, Vol. 29, No. 04 食品科学 ※基础研究 啤酒口感品评的模糊综合评价法 1 1 1 1, 2 1 刘春凤 ，郑飞云 ，李永仙 ，李 崎 *，董建军 ，顾国贤 (1.江南大学 教育部工业生物技术重点实验室，江苏 无锡 214122； 2.青岛啤酒股份有限公司科研中心，山东 青岛 266101) 摘 要：本研究应用模糊数学的“隶属函数”描述不同啤酒口感协调性特征，通过隶属度确定其质量等级。很 大程度克服了以往简单评分法给结果造成的主观性和片面性，具有较高的准确性和公正性，使评定结果更趋于合理 性和实用性，为啤酒质量稳定与提高提供保障。 关键词：口感；协调；模糊综合评价；隶属度；感官品评 Comprehensive Fuzzy Evaluation on Beer Tasting 1 1 1 1, 2 1 LIU Chun-feng ，ZHENG Fei-yun ，LI Yong-xian ，LI Qi *，DONG Jian-jun ，GU Guo-xian (1.Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China； 2.Science and Research Center, Tsingtao Brewery Co. Ltd., Qingdao 266101, China) Abstract ：The mouthfeel harmonic characteristics of different beers were described by the subordinate function one of the fuzzy mathematics in this study. The quality rating could be affirmed through the subordinate grade in this thesis. It could be avoided to a great extent the subjectivity and one-sidedness of evaluation results, which would be otherwise brought in by traditional point system. The accuracy and fairness are rather highd, and the results are rational and practical. The beer quality is thus stabilized and improved. Key words：mouth-feel；harmony；comprehensive fuzzy evaluation；membership grade；sensory evaluation TS264.21 文献标识码：A 文章编号：1002-6630(2008)04-0138-05 中图分类号： 协调柔和是对啤酒口感的整体评价，也是啤酒各种 性； Villarino B J[6]采用描述性感官分析结合主成分分析 风味物质相互作用的结果。口感协调指酒体中酸、甜、 法研究了4 种菲律宾椰子油的感官特性及其相关性。 苦、涩及酒