食品感官分析与测试题ppt课件

1、ABCABCSensory 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、丈量、分析和诠释对于食物和原料特质的反响如以下觉得：Sight视觉视觉Smell 嗅觉嗅觉Taste 味觉味觉Touch 触觉触觉 Hearing 听觉听觉textureMouth

2、 feelsmelldefectsviscositycolorsizeshapetasteKinestheticFlavorAppearanceSensory analysis is about collecting data from human assessors to understand what they perceived when exposed to a product感官分析是从人体觉得器官搜集数据，进而了解它们是如何感知产品的Human are used as measuring instrument. 人类作为丈量的仪器Olfactory Nerve 嗅神经Trigemi

3、nal Nerve三叉神经Aroma香气 : Odour of Product 产品的气味(nasal route) 顺鼻腔途径Aroma香气 (retronasal route) 逆鼻腔途径Repeated short or long hard sniffs. 或长或短地反复用力吸气Sniff same number of times resting in between each series 每次休憩时吸气次数坚持一致Solids or semi-solids should be stirred or broken in order to expose to a fresh surfac

4、e 固体或半固体应搅拌或破碎以提供新颖的外表Bitter 苦味苦味Acidic 酸味酸味Salty 咸味咸味Sweet 甜味甜味Umami 鲜味鲜味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 啜饮以激活一切的味蕾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 carefull

5、y with water or have a bite of cracker 仔细地漱口或者咬一口苏打饼干Solids 固体Take small mouthfeels or pieces around the tongue to activate all taste bud areas 取小块品味，绕舌一圈，以激活一切的味蕾Rinse and rest between samples to avoid carry-over or fatigue 品味不同样品间要漱口和休憩一下，以防止味道残留或味觉疲劳Sensory Stimulus 感官刺激感官刺激Sense organ觉得器官Sensati

6、on觉得觉得Memory记忆记忆Expectation期望期望Motivation动力动力Brain大脑Perception知觉知觉The stimulus hits the sense organ and is converted to a nerve signal which travels to the brain; the brain then organizes and integrates the incoming sensation into perceptions with the contribution of past experience; lastly a respon

7、se is formulated based on the subjects perceptions感官遭到刺激，将其转化为神经信号传输到大脑；大脑根据以往的阅历将觉得组织整合为知觉.；最终，基于主体的知觉而构成反响Expectation error 期望错误Stimulus error 刺激错误Leniency error 宽大错误Proximity error 近似错误Central tendency error 中心化错误 Suggestion effect 暗示效应 Positional bias (order effect) 位置偏见(顺序效应) Contrast effect an

8、d 对照效应和集中错误convergence error Motivation 动力Expectation error 期望的错误Information given with the sample may trigger preconceived ideas 样品附带的信息能够导致先入为主 Stimulus error 刺激的错误Irrelevant criteria , such as color or size influence the observer 无关的规范如颜色或大小会影响察看者 Leniency error 宽大的错误 Based on their feelings abou

9、t the researcher, ignoring product differences 根据对研讨者的觉得，而忽略了产品的差别 Suggestion effect 暗示效应 Reactions of other members of a panel can influence the response of a panelist 品味小组中其他成员的反响会影响测试者Positional bias (order effect) 位置偏见(顺序效应)Score the second product ( of a set of products) higher or lower than ex

10、pected 给一组产品中第二个产品打分偏高或偏低Contrast effect and convergence error 对照效应和集中错误Exaggerate the difference or mask small differences between the other samples in their scores夸张或掩盖样品间的差别Proximity error 近似的错误Correlation between characteristics close together maybe higher than other characteristic 类似特征间的关联比其他特征

11、间的关联能够要高一些Central tendency error 中心化的错误Scoring products in the midrange of a scale to avoid extremes 给产品打分偏中等，以防止极端Motivation 动力Affects sensory perception. For e.g. interested panelist is always more efficient and reliable. 动力会影响感官知觉。比如感兴趣的品味小组成员总会更有效、更可靠。Environment Controls 环境的控制Panelist Controls

12、品评小组的控制Panel Booth Testing Area 品评单间的测试区域Sensory evaluation of products 产品的感官品评Descriptive Evaluation & Training Area 描画性品评和培训的区域Meeting with panelist 和品评小组成员开会Preparation Area & Serving Area 预备和分发的区域Sample preparation and serving 样品的预备和分发Office Area 办公区域Administrative preparations of tests

13、and their interpretation 测试的行政预备和解释 Individual booth 单独隔开的小间 Sliding door 挪动门 Neutral wall color 中性的墙壁颜色 Sink and Tap 水槽和龙头 Colored lightning 有颜色的光照 Odor-free 无气味 Computer 电脑 Facilities similar to booth area 设备和品评单间类似 Conference style table for 6-12 panelists 可坐 6-12 人的会议桌 Whiteboard, clock 白板，时钟 Pr

14、eparation facilities for reference samples 预备参考样品的设备 Well-equipped kitchen设备良好的厨房 Odor-free & ventilated无味且通风良好 Air-conditioned 空调 Refrigerator/frozen storage space 冰箱/冷冻保管空间 Construction material建筑资料 Specialized equipment特殊器材 Close to panel booth 接近品评单间 Convenient to locate records, storage spa

15、ce, any computer terminal 便于安装记录、储存空间和电脑终端 Phone, printer at sufficient distance 、打印机摆放在合理的间隔内Mapping (FCA)图示图示F1F2FruitProduit AProduit BProduit CQuantitative Descriptive Profile定量的风味描画定量的风味描画Statistics 统计统计Blind tests盲试盲试Controlled environment 控制的环境控制的环境Panel Orientation 品评员的指点Before evaluation 品评

16、前Do not smoke and consume sweets, coffee or anything with a strong taste immediately or less than 30 minutes before the test 测试前30分钟内不可抽烟，吃糖，喝咖啡或品味其他味重的东西Arrive at the time agreed for the test 准时到达Panel Orientation 品评员的指点Before evaluation 品评前Do not use strong perfume, perfumed after-shave lotion, pe

17、rfumed soap, etc 不要运用浓郁的香水，润肤香水，香皂等Informed impaired physical form e.g. Cold or headache 身体不适，如感冒或头痛Panel Orientation 品评员的指点During evaluation 测试中Do not talk to colleagues during assessments 测试时不要和同事说话Do not bring extraneous items, such as newspapers into the test booth 不要带无关的东西到测试场所如报纸等Panel Orienta

18、tion 品评员的指点During evaluation 测试中Use all the time available for making evaluations 用全部的时间作测试Panelist are not allowed to visit the test kitchen during the test 测试时成员不可去测试预备室Analytical分析的New Product development 新产品研发 Product matching 产品复制Product improvement 产品改良Process change工艺改动Storage stability 储存稳定性

19、Product grading and rating 产品分级和打分Affective情感方面的Consumer acceptance/ opinions消费者认可/意见Consumer preference 消费者偏好Descriptive tests描画测试Quantified description of the differences perceived between products 定量地描画产品间的差别Analytical tests分析测试分析测试Discriminative tests 区分测试To detect if there is a difference betwe

20、en a range of products 去发现一组产品中能否有差别Affective tests情感测试情感测试Hedonic/Preference tests 喜好测试To study preferences and dislikes of consumers 研讨消费者的喜好和厌恶成对喜偏好测试成对喜偏好测试Paired Preference Test 姓名姓名(Name): _部门部门(Department): _Please rinse your mouth with water before starting. You have been given two samples.

21、开场前请先漱口。您将品味到两个样品开场前请先漱口。您将品味到两个样品Taste the product on the left first. Then taste the product on the right. You may retaste as often as you need to. 先尝左边产品先尝左边产品, 再尝右边产品再尝右边产品。可以按本人的需求反复品味。可以按本人的需求反复品味Circle the number of preferred sample. 圈出您喜欢的产品圈出您喜欢的产品(157)(468) Please comment on the reasons for

22、 you choice 请阐明您选择的理由请阐明您选择的理由:( 157 )( 468 )_Hedonic/Preference tests 喜好测试喜好测试排序偏好测试排序偏好测试Rank Preference Test 姓名姓名(Name): _ 部门部门(Department): _Please rinse your mouth with water before starting, before each sample and anytime you need to. 请在开场时请在开场时,品味每个样品之间和任何您需求的时候漱口品味每个样品之间和任何您需求的时候漱口You will r

23、eceive FOUR samples. Please rank them in the order of your degree of preference. 他会收到四个样品他会收到四个样品(254,857,359,460),请按照喜欢的程度给它们排请按照喜欢的程度给它们排序序Write to the very top the code of the sample you like best (to which you give the first position in the degree of preference) and to the very bottom the code o

24、f the sample you like least. 将您最喜欢产品的编号写在最上方将您最喜欢产品的编号写在最上方,最不喜欢的产品写在最不喜欢的产品写在最下方最下方Mark the degree of preference for the other samples in between. Ties are not allowed. 其他的产品写在中间。不允许存在相互联络其他的产品写在中间。不允许存在相互联络_1st rank position 陈列位置陈列位置(most liked 最喜欢最喜欢)_2nd rank position 陈列位置陈列位置_3rd rank position

25、陈列位置陈列位置_4th rank position 陈列位置陈列位置 (least liked 最不喜欢最不喜欢)Hedonic/Preference tests 喜好测试喜好测试享乐型的批分测试Hedonic Rating Test姓名(Name): _部门(Department): _Please taste each sample from LEFT to RIGHT. Please drink water and eat a cracker between samples. 请从左到右品味每个样品。请在品味样品之间喝水吃饼干 Considering All characteristi

26、cs (APPEARANCE, FLAVOUR, and TEXTURE). Indicate your overall opinion by circling one point on the following scale. 思索一切特征(外观,风味和组织),并圈出可以反映他整体意见的分值Describe what you liked and disliked about each of the samples. 描画他对这个产品有什么喜欢还是不喜欢的地方?() _()_()_()_Sample Code( )( )( )( )Rating ScaleLike extremely9999L

27、ike very much8888Like moderately7777Like slightly6666Neither like nor dislike5555Dislike slightly4444Dislike moderately3333Dislike very much2222Dislike extremely1111Hedonic/Preference tests 喜好测试喜好测试Evaluation Form姓名姓名Name日期日期Date产品产品Product 目的目的OBJECTIVE:To obtain general description about the produ

28、cts based on the comments given by the panellist, and to determine the preference among the samples, for more than two samples evaluation.INSTRUCTIONS:You are given a few samples. Pls. describe them, rate your preference and rank them accordingly (Remark: Equal ranks are not allowed.)1-Dislike Extre

29、mely非常不喜欢非常不喜欢; 6-Like Slightly有点喜欢有点喜欢;2-Dislike Very Much很不喜欢很不喜欢;7-Like Moderately喜欢喜欢;3-Dislike Moderately不喜欢不喜欢;8-Like Very Much 很喜欢很喜欢;4-Dislike Slightly有点不喜欢有点不喜欢;9-Like Extremely非常喜欢非常喜欢5-Neither Like Nor Dislike;既不喜欢也不厌恶既不喜欢也不厌恶Sample Evaluation comments Rating (1-9) Rank548216703549612Hedo

30、nic/Preference tests 喜好测试喜好测试三角测试三角测试Triangle Test姓名姓名(Name): P18_ 部门部门(Department): _您将品味到您将品味到3个样品。两个是同样的，一个是不同的。个样品。两个是同样的，一个是不同的。You have been given three samples. Two of these samples are identical, one is different.请集中留意力，依次品味这些样品，区分它们的不同之处：请集中留意力，依次品味这些样品，区分它们的不同之处：Please taste these samples

31、in the order given below in concentrating your attention on the difference in flavour:圈出与其他两个不同的样品号圈出与其他两个不同的样品号Circle the number of the different sample.837911586标出它们之间的差别大小程度标出它们之间的差别大小程度Indicate the degree of difference in flavour between the identical samples and the different one. 评注：评注：Comment

32、s不同的样品：不同的样品：Different sample _一样的样品：一样的样品：Identical samples _No differenceInsignificantModerateVery NotecibleExtremeDiscriminative tests 区分测试区分测试对比测试对比测试 Duo-Trio Test姓名姓名(Name): _ 部门部门(Department): _我们会给您一个标为我们会给您一个标为“R的参照样品和另外两个样品。的参照样品和另外两个样品。You have been given a reference sample “R and two cod

33、ed samples. 请先品味样品请先品味样品“R，然后再品味其他两个。在后两个样品中选，然后再品味其他两个。在后两个样品中选出您以为与出您以为与“R一样的样品。一样的样品。Please smell and taste the reference sample “R first, followed by the two coded samples. Indicate which of the two coded samples is identical to the reference sample “R.假设您以为两个样品与假设您以为两个样品与“R都很类似，您必需在其中猜选一个都很类似，您

34、必需在其中猜选一个。 If no difference is apparent between the two unknown samples, you must guess.可以允许反复品味可以允许反复品味Retasting is allowed.圈出您以为与参照样品一样的样品号圈出您以为与参照样品一样的样品号Circle the number of the identical sample.278 543评注：评注：Comments278 543_Discriminative tests 区分测试区分测试DIFFERENCE FROM CONTROL TEST五选二测试TWO OUT OF

35、 FIVE TEST姓名(Name): P20_部门(Department): _我们会给您 五个样品.其中两个是同样的, 而另三个一样成为一组. You have been given five samples. Two of these five samples belong to one set; the other three belong to another set. 请选择两个一样的样品, 在这两个样品编号边打上X记号Identify the two samples which belong together by placing an X after the code numb

36、er. 同时请在评语栏里填上作相应评价Please comment accordingly.编号CODE_ _ _ _评语COMMENTS: Two samples group_Three samples group_ Discriminative tests 区分测试区分测试排序测试排序测试Ranking Test姓名姓名(Name): _部门部门(Department): _您将品味到不同甜味强度的三个样品您将品味到不同甜味强度的三个样品You have been given three samples of different sweetness intensity.请闻其香味，尝其味，

37、并回答以下问题请闻其香味，尝其味，并回答以下问题Please smell and taste these samples and answer the following question: 399 525833 按其甜味强度依次陈列按其甜味强度依次陈列Rank these three products in ascending order of their sweetness :No.1 _No.2_No.3_(No.1 为为 甜度最低，甜度最低，No.3为甜度最强为甜度最强)(With No.1 of the least sweetness and No.3 of the highest

38、sweetness)评注：评注：Comments_Discriminative tests 区分测试区分测试打分测试打分测试 Scaling Test姓名姓名(Name): _部门部门(Department): _产品产品(Product) :Milk powder(4)Utilisation of the CATEGORY scaleSamples:9 8 7SWEET:01234563 7 8SWEET:01234562 4 9SWEET:01234565 2 7SWEET:01234560. Absence 1. Just Detectable 2. Weak 3. Moderate 4

39、. Slightly Strong 5. Strong 6. Very Strong Discriminative tests 区分测试区分测试打分测试Scaling Test姓名(Name): _部门(Department): _Intensity rating scale with the utilisation of Difference.Please rate according to the reference Ref. A: 010Ref. B: 010 Samples:0102 6 80104 5 70101 7 6 0105 3 4 Absent Moderate Very I

40、ntenseDiscriminative tests 区分测试区分测试DIFFERENCE FROM CONTROL TESTName : _Date : 3/11/01_Type of Sample :*Instructions :.You have received 4 samples (3-digit coded) and a control sample marked “R.Taste the control sample marked “R first. Then taste the test sample marked “XXX in the indicated sequence order.Assess the overall sensory differences between the two samples using the scale Below. Comment on the differences.0 12 34