食品感官评价分析课件.pptVIP

ABC食品感官评价分析 -Sensory Analysis 感官分析-Factors Influencing Sensory Measurement影响感官测定的因素-Procedures For Smelling Tasting闻味和尝味的程序-Controls For Sensory Testing对感官测试的控制-Methods of Sensory Tests the Application感官测试的方法及其应用CONTENT食品感官评价分析 What is Sensory Analysis?什么是感官分析Sensory Analysis is a scientific discipline used to evoke , measure, analyze and interpret reactions to those characteristics of foods and materials as they are perceived by the senses of: 感官分析是一门科学，用来唤起、测量、分析和诠释对于食物和原料特质的反应如以下感觉：Sight视觉Smell 嗅觉Taste 味觉Touch 触觉 Hearing 听觉食品感官评价分析 textureMouth feelsmelldefectsviscositycolorsizeshapetasteKinestheticFlavorAppearanceSensory analysis is about collecting data from human assessors to understand what they perceived when exposed to a product感官分析是从人体感觉器官收集数据，进而了解它们是如何感知产品的Human are used as measuring instrument. 人类作为测量的仪器What is Sensory Analysis?什么是感官分析食品感官评价分析 The Sense of Smell 嗅觉Olfactory Nerve 嗅神经Trigeminal Nerve三叉神经Aroma香气 : Odour of Product 产品的气味(nasal route) 顺鼻腔路径Aroma香气 (retronasal route) 逆鼻腔路径食品感官评价分析 Procedures For Smelling闻香的程序Repeated short or long hard sniffs. 或长或短地重复用力吸气Sniff same number of times resting in between each series 每次休息时吸气次数保持一致Solids or semi-solids should be stirred or broken in order to expose to a fresh surface 固体或半固体应搅拌或破碎以提供新鲜的表面食品感官评价分析 The Sense of Taste 味觉Bitter 苦味Acidic 酸味Salty 咸味Sweet 甜味Umami 鲜味食品感官评价分析 Procedures For Tasting尝味的程序Liquids 液体Same amount for each judge 数量一致Taste small sips and roll around mouth to activate all taste bud areas 啜饮以激活所有的味蕾Or slurp so that liquid is sprayed uniformly throughout the mouth 或咕嘟咕嘟地喝，使液体均匀分布在口腔Rinse mouth carefully with water or have a bite of cracker 仔细地漱口或者咬一口苏打饼干食品感官评价分析 Procedures For Tasting尝味的程序Solids 固体Take small mouthfeels or pieces around the tongue to activate all taste bud areas 取小块品尝，绕舌一圈，以激活所有的味蕾Rinse and rest between samples to avoid carry-over or fatigue 品尝不同样品间要漱口和休息一下，以避免味道残留或味觉疲劳食品感官评价分析 Human as measuring Instrument 人类作为测量仪器Sensory