中国食物与营养2025，Vol.31Issue(11)：16-20,5.
感官品评方法在饮料行业中的应用现状及展望
Application Status and Prospect of Food Sensory Evaluation Methods in Beverages
胡济美1
作者信息
- 1. 中国国际工程咨询有限公司,北京 100083
- 折叠
摘要
Abstract
[Objective]To understand the development status of sensory evaluation methods in the beverage industry.[Method]Based on the existing literature reviews,the application status of sensory evaluation methods in the food and beverage industry was presented.Several methods commonly used for sensory evaluation of food and beverages were presented according to the test subjects,and the characteristics of each method were pointed out.Finally,the application and role of sensory evaluation methods in beverage research and development were sum-marised and exemplified,while the shortcomings of current sensory evaluation methods,directions for improvement and possible innovations were collated.[Result]The total production volume of the beverage industry in China continues to increase and that sensory evaluation can play a supporting role in the taste of beverages,the release of the unique flavour of raw materials during processing and the innovation of their types.[Conclusion]Food sensory evalu-ation is an important tool in the study of perception that can be used to correlate information about the sensory characteristics of samples with consumers and to facilitate the development of beverage products and industries.关键词
饮料/食品感官评价/CATA/风味轮/QDAKey words
beverage/food sensory evaluation/CATA/flavor wheel/QDA引用本文复制引用
胡济美..感官品评方法在饮料行业中的应用现状及展望[J].中国食物与营养,2025,31(11):16-20,5.
