食品品评课件

品评资料品评资料TASTERECEPTORSONTHETONGUETASTERECEPTORSONTHETONGUE颜色色泽尺寸状态具挥发性的调味料Odor酸甜咸苦鲜涩焦清凉姜辣肌肉关节口感声音Asomatosensoryimpressions=touchandsensationsofpain,coldandwarmth视觉impressionTaste颜色色泽尺寸状态具挥发性的调味料Odor酸甜咸苦鲜涩焦清凉SensoryDescriptiorsAcid（酸）

Elementarytaste.Taste/smellofacetic,propionic,butyricacids.Hydrochloricirritatesthenasalmembranes.Sharp,irritating,sour,e.g,Inegar,fermenteddairyproducts,lemon.Acrid（尖酸）

Harsh,sharpirritating,pungent,burning,chokinge.g.,burntbutter,fatoroil.Alliaceous（葱蒜）

Characteristicnoteofgarlic,oinonandothermembersoftheAliumgenus.Slightirritating.Animalic（动物）

Fetid,characteristicofwildanimalsandcattle.e.g.,goatmilk,oldcheese.Aromatic（甜香）

Volatile,higharomaimpact.Fragrant,fullsweet.e.g.,spicynotes:cinnamon,nutmeg,clove,alsoesters.SensoryDescriptiorsAcid（酸）SensoryDescriptiorsBalanced（平衡）

Round,equilibrated.Rightharmonybetweenthedifferentcomponentsofaflavour.Absenceofpredominantorindividualnotes.Barbecued（烧烤）

Charcoalgrillednote.Flavorofcookedoverhotcoalsandburningfat.Base-Note（基料）

Variousoff-notesoriginatingfromproductbaseingredients.Boiled（煮）

Characteristicnoteoffoodscookedinboilingwaterorsteamed.e.g.,boiledmeat,boiledvegetables.Brothy（炖煮）

Characteristictasteoftheliquidinwhichmeatand/orvegetableshavebeencooked.Caramel（焦糖）

ProductobtainedthroughcondensationanddehydrationofsugarduringCooking.Sweettasteofcookedsugar.Brownedheatedsugar,slightlyacidandbitter.e.g.,caramelizedandmolasses.SensoryDescriptiorsBalanced（平SensoryDescriptiorsCheesy（芝士）

Rancid,acid,fermented,sournotesofdairyproducts.e.g.,cheese,oldyogurtChemical（化学）

Unnatural,unpleasantodorcharacteristicofgeneralchemicallaboratories,notwellbalanced,artificial,synthetic,harsh.Cooked（煮熟）

Asdistinguishedfromrawproduct.Fatty（肥油）

Greasytasteandtextureduetoanimalorwegetablefats.Fried（炸）

Notesdevelopedinaproductthroughcookinginafatoroil.Glutamate（鲜）

Consideredasanelementarytaste.TogetherwiththeRibonucleotides:inosinateandGuanylaterepresentthecharacteristicnoteof“Umami’Slightlysaltysweetandmouthwatering.Providesfullnessinasavoryproduct.Moreatactileproperty.SensoryDescriptiorsCheesy（芝士）SensoryDescriptiorsGrilled（炭烧油脂）

Characteristicslightlyburntnotedevelopedinsomefoodproductsthroughcookingbyradiantheat.e.g.,beef,cheeken,fish.Herbaceous（青草）

Usallydenotesbasil,thyme,bay,rosemary,oremary,oregano,green,leafy.HVP（水解）

Meaty,brothy,vegetable.Typicalofhydrolyzedvegetableproteins.Juicy（多汁）

Fresh,aromatic,mouthwateringcharacteristicofaflavor.Associatedwithjuicyfruits.Alsorelatestosucculent,oftenraremeat.Meaty（肉香）

Cookedmeat,saltyorsavoryeffectofaminoacidsandtheirsalts.Sometimesassociatedwithapleasanttexturecharacteristic.e.g.,sodiumglutamate,ribotides.SensoryDescriptiorsGrilled（炭烧SensoryDescriptiorsMetallic（铁器）

Odorand/ortastereponseofmetals.(Hascharacteristicodorwhenheatedandadistincttonguereactionwhencool).Aftertasteofsaccharin.characteristicsometimesassociatedwithcannedprocessedfruitsorvegetables.Insomecasescool-astringent“sensationinthemouth.Mild（柔和）

Light,soft,pleasanttothepalate.Mouthfeel（口感）

Goodorbadmouthfeelofaflavor;tactilesensationinthemouthofarichandfullflavoroftheopposedcharacteristic.Oily（油脂）

Greasy,butteryasincookingoil.Offnote（差异味）

Undesirable,forgeign,non-characteristicnote.Oxidized（氧化）

Spoiled,offnote,undesirable,foreign.Associatedwithexpposuretoair,rancid.Usuallyusedtocharicterizeoof-notesinoxidizedessentialoils.Sometiomesusedforoxidized(rancid)fatsandoils.SensoryDescriptiorsMetallic（铁SensoryDescriptiorsPeppery（胡椒）

Groudblackorwhitepepper.Tasteresponse:Bitingorburningeffect.Pinchingsensationintheoven.e.g.,meat,coffee.Round（园顺）

Balanced,full,smooth,allflavorsattheproperlevel.Salty（盐）

Elementarytaste.Sodiumchloride(tablesalt)orothermineralsaltswhichvarywidely.Savory（盐肉）

Characteristicnoteofaveryappetizingandsucculentmeat,fishorvegetable.Thetasteisusuallyenhancedthroughadjunctionofsaltandspices.(Umami)Normallyusedastheoppositesweet.Shellfish（贝类）

Lobster,crab,shrimps,clams,etc.SensoryDescriptiorsPeppery（胡椒SensoryDescriptiorsSkinny（皮味）

Peely,rindy,somewhatgreen,fruitynoteoftheskinofavegetableorfruit.Smoked（烟熏）

Tasteofsmoke.Tasteoffoodsprocessedwithvarioussmolderingwoodsortheircondensates.e.g.,smokedbacon,salmon,hamSmooth（顺滑）

Mellow,roundnotsharp.charateristicgivingtheconceptofawell-balancedproduct.Canalsobeusedastexturecharacteristic.Spicy（香辛）

Noteassociatedwitharomaticherbsandspices,Aromatic,pungentandpiquantwithsomewhatsharptopnotes.e.g.,cinnamon,cloves,ginger,thyme,curryTallowy（动物脂）

Waxy-fatty;animal.SensoryDescriptiorsSkinny（皮味）SensoryDescriptiorsToasted（烤）

Caramelizednotesandcrispnessdevelopedthroughdirectcookingofsomefoodsandrawmaterials.e.g.,bread.Top-notes（头香）

Thevolatileportionofaflavorwhichisperceived,givingthefirstimpresssion.

Umami（整体顺肉感）

Elementarytaste.Slightlysalty.Characteristicsavorynoteresultinginthesynergismbetweenthedifferentnotesofaflavor.Unbalanced（不平衡）

Excessiveamoutsofoneconstituentoranother.Absenceofharmonybetweenthedifferentnotesofaflavor.Warm（温热）

Characteristicofsomespicesgivingarichandfullsensationinthemouth.e.g.,cinnamon,thyme.SensoryDescriptiorsAlcoholic酒精味Alliaceous蒜味Almond杏仁Almmonia氨，氨水Animalic动物味Aniseed茴香籽Astringent涩味Balsamic香膏质的Barbecue烧烤Alcoholic酒精味Beany豆味Bitter苦味Boiled煮熟味Bone-like骨头味Bouillontype肉汤味Burnt糊味，焦味Buttery黄油味Camphor樟脑Candy糖Caramel焦糖味Beany豆味Cardboard纸板味Cereal谷物味Cheesy乳酸味Chemical化学药品味Citrus柑橘味Cocoa可可粉味Cooling清凉味Creamy奶油味Darkmeat腿肉Earthy泥土味Cardboard纸板味Egg蛋味Estery酯味Fatty油腻味Fermented发酵味Fishy鱼腥味Floral花香Floury面粉味Fresh新鲜Fried炒的，炸的Fruity果味Egg蛋味Green青味

a.apple青苹果味

b.cucuimber黄瓜味

c.leaf绿叶

d.melon瓜青41.Grilled烤肉味42.Hay干草味43.Herbal草本味44.Honey蜂蜜Green青味Hops酒花味Hot热的HVP-like水解蛋白’肉’味Jammy果酱味Juicy多汁Malty麦芽味Marine海产品的Meaty肉味Medicinal药味Hops酒花味Metallic金属感Milky牛奶味Minty薄荷味Mouldy霉味Musty霉味Nutty坚果味Oily油味Oxidised氧化味的Peely果皮味Metallic金属感Peppery胡椒味Pine松树Potato土豆味Powdery粉状的Pungent刺激的Rancid腐臭味Ripe熟味Roasted烤味Rubber橡胶味Peppery胡椒味Rum浪姆酒味Salty咸味Skinnote皮味Smoky烟熏味Soapy肥皂味Sour酸味Soybeany黄豆味Spicy香辣Sulphurous硫磺味Sweaty汗味Rum浪姆酒味Sweet甜味Toasted培烤味Umami鲜味Vanillin香兰素Vegetable蔬菜味Waxy蜡味Whitemeat白肉Woody木香Yeasty酵味Sweet甜味SensoryEvaluation方式如下：模仿产品测试：方法1：Diffrencetest对比测试=三角测试最好每个产品有20位评估员Seta：657523189从三个产品中选出一个不同风味的Setb：再一次肯定测试，请用同一批评估员342734921从三个产品中选出一个不同风味的SensoryEvaluation方式如下：三角测试最好每注：一定要有一半数以上选对，再加入最终产品进行三角测试；如果可以的话，请选错的评估员写出为什么产品不一样：香气有什么不一样：风味有什么不一样：

其它建议：

注：一定要有一半数以上选对，再加入最终产品进行三角测试方法2：Duo-TrioTest：仿样511873哪个样品最接近仿样？20至30人评估员，请选出：

方法2：Duo-TrioTest：仿样511873哪个日式调味料开发前注意：

a)日本“吃”的习惯：清淡、接近天然原味、柔和（不太辣）。

b)日本特产如：海苔、海鲜、骨汤、味增、芝麻、香菇、碳烧、酱油及醋米香。

c)日本食品最流行（易得）：海苔卷（susi）、芥末（wasabi）、美好滋（mayonaise）等等，因此一般调味料有：原味、海苔、海鲜、美奶滋及味增、香菇及大骨等用于方便面。日式调味料开发前注意：日式调味料特点如下：少盐（清淡）不太甜（清甜用白糖加葡萄糖）少香辛料（不太辣）除芥末有奶香味（奶油及柔和）自然甜的洋葱、白菜、胡萝卜酱油味中量配合醋少量咖喱是柔和加苹果汁（粉）牛、猪、鸡肉适中

*注意整体平衡及柔和口感日式调味料特点如下：海鲜调味料特点：清甜接近原味不新鲜及发霉用琥珀酸0.2％＋0.06柠檬酸一点点辣（辣椒、芥末、黑/白胡椒）加一点头香（自然）加清甜的洋葱粉、姜粉及香菇粉。海鲜调味料特点：各式海鲜如下：虾：原味虾味、烧烤、香辣、茄汁虾干贝：天然、清甜柴鱼：烤香等鱿鱼：炭烧、焦糖等雪鱼及三文鱼等：天然蟹：清甜或香辣海苔：与酱油粉混合各式海鲜如下：Question&AnswerQuestion&AnswerThankYOU!ThankYOU!品评资料品评资料TASTERECEPTORSONTHETONGUETASTERECEPTORSONTHETONGUE颜色色泽尺寸状态具挥发性的调味料Odor酸甜咸苦鲜涩焦清凉姜辣肌肉关节口感声音Asomatosensoryimpressions=touchandsensationsofpain,coldandwarmth视觉impressionTaste颜色色泽尺寸状态具挥发性的调味料Odor酸甜咸苦鲜涩焦清凉SensoryDescriptiorsAcid（酸）

Elementarytaste.Taste/smellofacetic,propionic,butyricacids.Hydrochloricirritatesthenasalmembranes.Sharp,irritating,sour,e.g,Inegar,fermenteddairyproducts,lemon.Acrid（尖酸）

Harsh,sharpirritating,pungent,burning,chokinge.g.,burntbutter,fatoroil.Alliaceous（葱蒜）

Characteristicnoteofgarlic,oinonandothermembersoftheAliumgenus.Slightirritating.Animalic（动物）

Fetid,characteristicofwildanimalsandcattle.e.g.,goatmilk,oldcheese.Aromatic（甜香）

Volatile,higharomaimpact.Fragrant,fullsweet.e.g.,spicynotes:cinnamon,nutmeg,clove,alsoesters.SensoryDescriptiorsAcid（酸）SensoryDescriptiorsBalanced（平衡）

Round,equilibrated.Rightharmonybetweenthedifferentcomponentsofaflavour.Absenceofpredominantorindividualnotes.Barbecued（烧烤）

Charcoalgrillednote.Flavorofcookedoverhotcoalsandburningfat.Base-Note（基料）

Variousoff-notesoriginatingfromproductbaseingredients.Boiled（煮）

Characteristicnoteoffoodscookedinboilingwaterorsteamed.e.g.,boiledmeat,boiledvegetables.Brothy（炖煮）

Characteristictasteoftheliquidinwhichmeatand/orvegetableshavebeencooked.Caramel（焦糖）

ProductobtainedthroughcondensationanddehydrationofsugarduringCooking.Sweettasteofcookedsugar.Brownedheatedsugar,slightlyacidandbitter.e.g.,caramelizedandmolasses.SensoryDescriptiorsBalanced（平SensoryDescriptiorsCheesy（芝士）

Rancid,acid,fermented,sournotesofdairyproducts.e.g.,cheese,oldyogurtChemical（化学）

Unnatural,unpleasantodorcharacteristicofgeneralchemicallaboratories,notwellbalanced,artificial,synthetic,harsh.Cooked（煮熟）

Asdistinguishedfromrawproduct.Fatty（肥油）

Greasytasteandtextureduetoanimalorwegetablefats.Fried（炸）

Notesdevelopedinaproductthroughcookinginafatoroil.Glutamate（鲜）

Consideredasanelementarytaste.TogetherwiththeRibonucleotides:inosinateandGuanylaterepresentthecharacteristicnoteof“Umami’Slightlysaltysweetandmouthwatering.Providesfullnessinasavoryproduct.Moreatactileproperty.SensoryDescriptiorsCheesy（芝士）SensoryDescriptiorsGrilled（炭烧油脂）

Characteristicslightlyburntnotedevelopedinsomefoodproductsthroughcookingbyradiantheat.e.g.,beef,cheeken,fish.Herbaceous（青草）

Usallydenotesbasil,thyme,bay,rosemary,oremary,oregano,green,leafy.HVP（水解）

Meaty,brothy,vegetable.Typicalofhydrolyzedvegetableproteins.Juicy（多汁）

Fresh,aromatic,mouthwateringcharacteristicofaflavor.Associatedwithjuicyfruits.Alsorelatestosucculent,oftenraremeat.Meaty（肉香）

Cookedmeat,saltyorsavoryeffectofaminoacidsandtheirsalts.Sometimesassociatedwithapleasanttexturecharacteristic.e.g.,sodiumglutamate,ribotides.SensoryDescriptiorsGrilled（炭烧SensoryDescriptiorsMetallic（铁器）

Odorand/ortastereponseofmetals.(Hascharacteristicodorwhenheatedandadistincttonguereactionwhencool).Aftertasteofsaccharin.characteristicsometimesassociatedwithcannedprocessedfruitsorvegetables.Insomecasescool-astringent“sensationinthemouth.Mild（柔和）

Light,soft,pleasanttothepalate.Mouthfeel（口感）

Goodorbadmouthfeelofaflavor;tactilesensationinthemouthofarichandfullflavoroftheopposedcharacteristic.Oily（油脂）

Greasy,butteryasincookingoil.Offnote（差异味）

Undesirable,forgeign,non-characteristicnote.Oxidized（氧化）

Spoiled,offnote,undesirable,foreign.Associatedwithexpposuretoair,rancid.Usuallyusedtocharicterizeoof-notesinoxidizedessentialoils.Sometiomesusedforoxidized(rancid)fatsandoils.SensoryDescriptiorsMetallic（铁SensoryDescriptiorsPeppery（胡椒）

Groudblackorwhitepepper.Tasteresponse:Bitingorburningeffect.Pinchingsensationintheoven.e.g.,meat,coffee.Round（园顺）

Balanced,full,smooth,allflavorsattheproperlevel.Salty（盐）

Elementarytaste.Sodiumchloride(tablesalt)orothermineralsaltswhichvarywidely.Savory（盐肉）

Characteristicnoteofaveryappetizingandsucculentmeat,fishorvegetable.Thetasteisusuallyenhancedthroughadjunctionofsaltandspices.(Umami)Normallyusedastheoppositesweet.Shellfish（贝类）

Lobster,crab,shrimps,clams,etc.SensoryDescriptiorsPeppery（胡椒SensoryDescriptiorsSkinny（皮味）

Peely,rindy,somewhatgreen,fruitynoteoftheskinofavegetableorfruit.Smoked（烟熏）

Tasteofsmoke.Tasteoffoodsprocessedwithvarioussmolderingwoodsortheircondensates.e.g.,smokedbacon,salmon,hamSmooth（顺滑）

Mellow,roundnotsharp.charateristicgivingtheconceptofawell-balancedproduct.Canalsobeusedastexturecharacteristic.Spicy（香辛）

Noteassociatedwitharomaticherbsandspices,Aromatic,pungentandpiquantwithsomewhatsharptopnotes.e.g.,cinnamon,cloves,ginger,thyme,curryTallowy（动物脂）

Waxy-fatty;animal.SensoryDescriptiorsSkinny（皮味）SensoryDescriptiorsToasted（烤）

Caramelizednotesandcrispnessdevelopedthroughdirectcookingofsomefoodsandrawmaterials.e.g.,bread.Top-notes（头香）

Thevolatileportionofaflavorwhichisperceived,givingthefirstimpresssion.

Umami（整体顺肉感）

Elementarytaste.Slightlysalty.Characteristicsavorynoteresultinginthesynergismbetweenthedifferentnotesofaflavor.Unbalanced（不平衡）

Excessiveamoutsofoneconstituentoranother.Absenceofharmonybetweenthedifferentnotesofaflavor.Warm（温热）

Characteristicofsomespicesgivingarichandfullsensationinthemouth.e.g.,cinnamon,thyme.SensoryDescriptiorsAlcoholic酒精味Alliaceous蒜味Almond杏仁Almmonia氨，氨水Animalic动物味Aniseed茴香籽Astringent涩味Balsamic香膏质的Barbecue烧烤Alcoholic酒精味Beany豆味Bitter苦味Boiled煮熟味Bone-like骨头味Bouillontype肉汤味Burnt糊味，焦味Buttery黄油味Camphor樟脑Candy糖Caramel焦糖味Beany豆味Cardboard纸板味Cereal谷物味Cheesy乳酸味Chemical化学药品味Citrus柑橘味Cocoa可可粉味Cooling清凉味Creamy奶油味Darkmeat腿肉Earthy泥土味Cardboard纸板味Egg蛋味Estery酯味Fatty油腻味Fermented发酵味Fishy鱼腥味Floral花香Floury面粉味Fresh新鲜Fried炒的，炸的Fruity果味Egg蛋味Green青味

a.apple青苹果味

b.cucuimber黄瓜味

c.leaf绿叶

d.melon瓜青41.Grilled烤肉味42.Hay干草味43.Herbal草本味44.Honey蜂蜜Green青味Hops酒花味Hot热的HVP-like水解蛋白’肉’味Jammy果酱味Juicy多汁Malty麦芽味Marine海产品