Progress in Sensory Evaluation of Dairy Products

doi:10.15922/j.cnki.jdst.2017.03.007

Abstract

Abstract: Driven by the development of modern statistics, physiology and human bionics, sensory evaluation of dairy products nowadays has been increasingly mature and considered highly significant. This article reviews the definition and procedure for sensory evaluation of dairy products as well as the application of sensory evaluation for dairy products. Moreover, further prospects are discussed. The aim of this review is to provide a theoretical basis for sensory evaluation of dairy products.

Key words: dairy products; sensory evaluation; application

摘要： 乳制品感官品评技术日益成熟并受到重视。现代统计学、心理学及人类仿生学等学科的发展推动了乳制品感官品评技术的日渐成熟。本文对乳制品感官品评的定义、方法及感官品评在乳制品中的应用进行综述,并对其应用进行展望,旨在为乳制品的感官评定技术提供理论基础。

关键词: 乳制品; 感官品评; 应用

CLC Number:

TS252.1

CONG Yijie, MA Rui, WANG Shijie, ZHU Hong, QU Dianling. Progress in Sensory Evaluation of Dairy Products[J]. Journal of Dairy Science and Technology, 2017, 40(3): 29-32.

丛懿洁, 马蕊, 王世杰, 朱宏, 屈殿令. 乳制品感官品评的应用研究进展[J]. 乳业科学与技术, 2017, 40(3): 29-32.

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Progress in Sensory Evaluation of Dairy Products

乳制品感官品评的应用研究进展

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