食品中感官评定发展现状

被引：40

作者：

朱金虎 ^{[1
,2
]}

黄卉 ^{[1
]}

李来好 ^{[1
]}

机构：

[1] 中国水产科学研究院南海水产研究所

[2] 中国农业科学院研究生院

来源：

食品工业科技 | 2012年 / 33卷 / 08期

关键词：

感官; 质构; 评定; 评价; 食品基质;

D O I：

10.13386/j.issn1002-0306.2012.08.103

中图分类号：

TS207.3 [食品分析与检验];

学科分类号：

083201 ;

摘要：

食品感官评定在食品质量评估中占有重要的作用,其在食品生产与食品研究中越来越得到更多人的重视。从感官评定发展的标志性事件,及国内感官评定现状总结了感官评定的历史;由感官评定的定义出发,通过味觉、触觉、视觉、嗅觉和听觉五个方面对感官评定常用的方法手段等相应状况进行了概述;概述了感官评定人员、食品基质、食品加工处理对食品感官评定的影响。

引用

页码：398 / 401+405 +405

页数：5

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