食品感官分析技术应用及方法学研究进展-食品科学.pdfVIP

254 2016, Vol.37, No.05 食品科学 ※专题论述 食品感官分析技术应用及方法学研究进展 刘登勇，董 丽，谭 阳，刘 欢 （渤海大学食品科学与工程学院，辽宁省食品安全重点实验室，生鲜农产品贮藏加工及安全控制技术国家地方联合 工程研究中心，辽宁 锦州 121013 ） 摘  要：感官分析技术经过几十年的发展，已经在产品研发、质量控制、风味营销和质量安全监督检验等方面起到 强大作用，迅速成为现代食品科学技术及食品产业发展的重要技术支撑。本文主要介绍了感官分析技术的基本概念 和传统方法，着重讨论其在食品行业的应用以及方法学方面的一些创新。 关键词：食品；感官分析；应用；方法创新 Methodology and Application of Sensory Evaluation Technology in Food Science LIU Dengyong, DONG Li, TAN Yang, LIU Huan (Food Safety Key Laboratory of Liaoning Province, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University, Jinzhou 121013, China) Abstract: After decades of development, sensory evaluation has played a strong role in product development, quality control, marketing, flavor analysis, quality and safety supervision and inspection, and has quickly become an important technical support for modern food science and technology and the food industry. This paper mainly introduces the basic concepts and traditional methods of sensory evaluation, focusing on its application in the food industry and innovation in methodology. Key words: food; sensory evaluation; application; innovation of methods DOI:10.7506/spkx1002-6630-201605044 中图分类号：TS207 文献标志码：A 文章编号：1002-6630 （2016 ）05-0254-05 引文格式： 刘登勇, 董丽, 谭阳, 等. 食品感官分析技术应用及方法学研究进展[J]. 食品科学, 2016, 37(5): 254-258. DOI:10.7506/ spkx1002-6630-201605044. LIU Dengyong, DONG Li, TAN Yang, et al. Methodology and application of sensory evaluation technology in food science[J]. Food Science, 2016, 37(5): 254-258. (in Chinese with English a