感官评定方法在橙汁饮料产品开发中应用探究
Sensory evaluation method applied in product development of orange beverage
对市售的橙汁饮料产品进行消费者喜好度调查，筛选培训优选评价小组进行样品的定量描述性分析，并将消费者对样品的喜好度与描述性感官检验数据通过外部偏好图联系分析，结果得出：消费者偏好橙汁饮料产品属性最适度强度范围是"甜"5.3~8.9，"酸"5.1~7.6，"刺激"5.4~10.2，"熬糖味"5.0~8.8，"鲜橙皮味"7.0~9.9，"颜色"4.7~10.8，"涩味"6.0~9.8，"顺滑的"7.0~10.0，"橙气味"4.3~10.3，"橙子味"4.2~10.1，"柠檬酸"3.9~10.3，"透明的"6.3~8.8"酸味"6.4~10.8，"苦"4.2~9.9，从而定量地指导橙汁饮料产品感官品质研发及改进方向。
o identify sensory characteristics of beverage and to compare different brands , 6 commercial orange beverage were ranked in order of consumer preference，and then assessed by a trained panel.The data obtained correlated in an external preference mapping which gives out the result that: the product that consumers significantly preferred should got average intensity scores of attributes in descriptive analysis within this range,"sweet"5.3~8.9，"sour"5.1~7.6，"fizziness"5.4~10.2，"syrup"5.0~8.8，"peely"7.0~9.9，"color"4.7~10.8，"astringent"6.0~9.8，"fluid"7.0~10.0,"orange aroma"4.3~10.3，"orange"4.2~10.1，"citric acid"3.9~10.3，"transparence"6.3~8.8，"sour aroma"6.4~10.8，"bitter"4.2~9.9，this should be a guideline for better even new orange beverage product development.
彭田慧、虞健、钟芳、麻建国、周志磊
食品工业
产品研发消费者测试描述性分析外部偏好图
new product developmentconsumer preferencequantitative descriptive analysispreference mapping
彭田慧,虞健,钟芳,麻建国,周志磊.感官评定方法在橙汁饮料产品开发中应用探究[EB/OL].(2014-03-24)[2025-08-30].http://www.paper.edu.cn/releasepaper/content/201403-682.点此复制
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