Abstract: In order to obtain quality preference of caramel flavour, fruity, fermentation flavor, sweetness, acidity, astriction, combination weighting approach was employed by fuzzy mathematics comprehensive sensory evaluation expermienting 5 popular sterilization lactic acid fungus drink in market. Fuzzy relation curve was obtained finnally. Results showed that the overall sensory quality of 5 sterilization lactic acid fungus drink order was sample 5 > sample 2 > sample 4 = sample 1 > sample 3, which was slightly different from the results of simple ranking method: sample 2 > sample 4 = sample 1 > sample 5 > sample 3. The experiment results indicated that the fuzzy mathematics comprehensive sensory evaluation method was more scientific, reasonable and objective than simple ranking method.

Key words: fuzzy mathematics; sensory evaluation; sterilization lactic acid fungus drink

摘要： 通过对市场上流行的5种杀菌型乳酸菌饮料的焦糖味、果味、发酵味、甜味、酸味、涩感的感官评定,采用组合赋权法得出杀菌型乳酸菌饮料焦糖味、果味、发酵味、甜味、酸味、涩感的质量权重.对5种杀菌型褐色乳酸菌饮料各指标以权重,然后结合模糊数学综合评判方法,得出模糊关系曲线.结果表明:5种杀菌型乳酸菌饮料的整体感官排序为:样品5＞样品2＞样品4=样品l＞样品3,与一般排序法所得结果样品2＞样品4=样品1＞样品5＞样品3相比较稍有不同.因此,模糊数学综合评判方法比常用的排序法更科学、合理、客观.

关键词: 模糊数学；感官评价；杀菌型乳酸菌饮料