感官评价分析幻灯片.ppt

ABC
-Sensory Analysis
感官分析
-Factors Influencing Sensory Measurement影响感官测定的因素
-Procedures For Smelling & Tasting闻味和尝味的程序
-Controls For Sensory Testing对感官测试的控制
-Methods of Sensory Tests & the Application感官测试的方法及其应用
CONTENT
What is Sensory Analysis?什么是感官分析
Sensory 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、测量、分析和诠释对于食物和原料特质的反应如以下感觉:
Sight视觉
Smell 嗅觉
Taste 味觉
Touch 触觉
Hearing 听觉
texture
Mouth feel
smell
defects
viscosity
color
size
shape
taste
Kinesthetic
Flavor
Appearance
Sensory analysis is about collecting data from human assessors to understand what they perceived when exposed to a product
感官分析是从人体感觉器官收集数据,进而了解它们是如何感知产品的
Human are used as measuring instrument.
人类作为测量的仪器
What is Sensory Analysis?什么是感官分析
The Sense of Smell 嗅觉
Olfactory Nerve 嗅神经
Trigeminal Nerve三叉神经
Aroma香气: Odour of Product 产品的气味
(nasal route) 顺鼻腔路径
Aroma香气
(retronasal route) 逆鼻腔路径
The Sense of Taste 味觉
Bitter 苦味
Acidic 酸味
Salty 咸味
Sweet 甜味
Umami 鲜味
Procedures For Tasting尝味的程序
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
啜饮以激活所有的味蕾
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 carefully with water or have a bite of cracker
仔细地漱口或者咬一口苏打饼干
Procedures For Tasting尝味的程序
Solids 固体
Take small mouthfeels or pieces around the tongue to activate all taste bud areas
取小块品尝,绕舌一圈,以激活所有的味蕾
Rinse and rest between samples to avoid carry-over or fatigue
品尝不同样品间要漱口和休息一下,以避免味道残留或味觉疲劳
Human as measuring Instrument 人类作为测量仪器
Sensory Stimulus
感官刺激
Response反应
an
感觉器官
Sensation
感觉
Memory记忆
Expectation期望
Motivation动力
Brain
大脑
Perception
知觉