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【转贴】感官分析【已搜索无重复】
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感官分析目前在国内研究不多，外文资料很多，特献上 感官分析手册及GB [ Last edited by 幻影无痕 on 2007-7-20 at 07:53 ] |
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感官分析 GB 10221.1—88 本标准参照采用国际标准ISO 5492/1～6《感官分析──词汇》。 1 主题内容和适用范围 本标准规定了感官分析的一般性术语。 2 术语及其定义 2.1 感官分析（感官评价；感官检验；感官检查） sensory analysis（sensory evaluation；sensory test；senso- ry examination） 用感觉器官检查产品的感官特性。 2.2 感官特性 organoleptic attribute------可由感觉器官感知的产品特性。 2.3 评价员 assessor------参加感官分析的人员。分为初级评价员、优选评价员和专家。 2.4 初级评价员 primary assessor------具有一般感官分析能力的评价员。 2.5 优选评价员 selected assessor------具有较高感官分析能力的评价员。 2.6 专家 expert------对某种产品具有丰富经验，能独立地或在评价小组内进行该产品感官分析的优选评价员。 2.7 评价小组 panel------参加感官分析的评价员组成的小组。 2.8 品尝 tasting------主要用嘴评价食品的感官特性。 2.9 品尝员 taster------主要用嘴评价食品感官特性的评价员。 2.10 接受 acceptance------特定的个人或人们愿意消费某产品的行为。 2.11 可接受性 acceptability------根据产品的感官特性，特定的个人或人们愿意接受某种产品的状况。 2.12 厌恶 aversion------一种令人讨厌的感觉。它使人躲避产生这种感觉的刺激。 2.13 区别 discrimination------从两种或多种刺激中定性判别或定量区分的行为。 2.14 食欲 appetite------食用食物的欲望所表现的生理状态。 2.15 开胃 appetising------增进食欲。 2.16 可口性 palatability------能使消费者喜爱食用的食品的综合特性。 2.17 心理物理学 psychophysics------研究物理刺激和它所引起的相应的感官反应之间关系的学科。 2.18 嗅觉测量 olfactometry------对嗅觉敏感性的测量。 2.19 气味测量 odorimetry------对物质气味特性的测量。 2.20 嗅觉测量仪 olfactometer------用于可再现条件下向评价员显示嗅觉刺激的仪器。 GB 10221.2—88 本标准参照采用国际标准ISO 5492/1～6《感官分析──词汇》。 1 主题内容和适用范围：本标准规定了感官分析与感觉有关的术语。 2 术语及其定义 2.1 感受器 receptor------感觉器官的某一部分，它对特定的刺激产生反应。 2.2 刺激 stimulus------能兴奋感受器的因素。 2.3 感觉 sensation------个别感官刺激效应。 2.4 知觉 perception------单一或多种感官效应所形成的整体意识。 2.5 味觉 taste------口腔内味蕾对味道刺激的感觉。 注：该术语不用于表示味感、嗅感和三叉神经感的复合感觉。如果该术语被非正式地用于这种含义，那它总是与某种 修饰词连用。例如发霉的味道，草莓的味道，软木塞的味道等。 2.6 酸感 sour------嗅觉和（或）味觉的复合感觉。这种感觉一般是由于有机酸的存在而产生的。 2.7 尝味 gustation------味觉功能。 2.8 嗅觉 olfaction------气味刺激鼻腔内嗅觉细胞而产生的感觉。 2.9 嗅 to smell------感受或试图感受某种气味。 2.10 敏感性 sensitivity------感觉器官感受、识别和（或）区别一种或多种刺激的能力。 2.11 强度 intensity------感受到的感觉的大小或者引起这种感觉的刺激的大小。 2.12 动觉 kinesthesis------因运动产生对样品的压力而引起的感觉（例如咬苹果，用手指检验奶酪等）。 2.13 肤觉 skin sensation------由皮肤中的感受器感受到的触、热、冷、痛等感觉。 2.14 手感 handfeel------动觉与肤觉的综合感觉。手感可提供关于弹性、软、硬、光滑、粗糙、大小、重量、温度等物质属性的 信号。 2.15 视觉 visual sensation------光线进入眼睛后产生的感官印象，由此辨别外部世界的差异。 2.16 颜色 colour （1）不同波长的光线对视网膜的刺激而产生的感觉。 （2）不同波长的光线对视网膜的刺激而产生的样品的特性。 2.17 听觉 auditory sensation------声波进入耳朵后产生的感官印象。 2.18 感官适应 sensory adaptation------由于受连续的和（或）重复刺激而使感觉器官的敏感性暂时改变。 2.19 感官疲劳 sensory fatigue------敏感性降低的感官适应反映。 2.20 味觉缺失 ageusia------对味道刺激缺乏敏感性。味觉缺失可能是全部的或部分的，永久的或暂时的。 2.21 嗅觉缺失 anosmia------对嗅刺激缺乏敏感性。嗅觉缺失可能是全部的或部分的，永久的或暂时的。 2.22 嗅觉过敏 hyperosmia------对一种或几种嗅刺激超常的敏感。 2.23 嗅觉减退 hyposmia------对一种或多种嗅刺激的敏感性减退。 2.24 色觉障碍 dyschromalopsia------与标准观察者比较有显著差异的颜色视觉缺陷。 2.25 假热效应 pseudothermal effects------对某种物质不是由于它本身的温度而产生的冷热感觉。例如对辣椒产生热感觉，对薄荷产生冷感觉。 2.26 拮抗效应 antagonism------两种或多种刺激的综合效应，它导致感觉水平低于预期的每种刺激各自效应的叠加。 2.27 协同效应 synergism-------两种或多种刺激的综合效应，它导致感觉水平超过预期的每种刺激各自效应的叠加。 2.28 掩蔽 masking------由于同时进行两种或两种以上的刺激而降低了其中某种刺激的强度或使对该刺激的感受发生改变。 2.29 对比效应 contrast effect------提高了对两个同时的或连续的刺激的差别的反应。与收敛效应相反。 2.30 收敛效应 convergence effect------降低了对两个同时的或连续的刺激的差别的反应。与对比效应相反。 2.31 阈 threshold------见定义2.32到2.37。阈总是与一个修饰词连用。 2.32 刺激阈；觉察阈 stimulus threshold;detection threshold------引起感觉所需要的感官刺激的最小值。这时不需要识别出是一种什么样的刺激。 2.33 识别阈 recognition threshold------感知到的可鉴别的感官刺激的最小值。 2.34 差别阈 difference threshold------对刺激的强度可感觉到差别的最小值。 2.35 最大阈 terminal threshold------一种强烈的感官刺激的最小值，超过此值则不能感知刺激强度的差别。 2.36 阈下的 sub-threshold------低于所指阈的刺激。 2.37 阈上的 supra-threshold------超过所指阈的刺激。 |
11楼2007-04-09 15:14:22
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www.foodnetbase.com最新出版的外文书目 Modern Food Microbiology (6th Edition) 现代食品微生物学 http://bbs.foodmate.net/viewthread.php?tid=9645&fromuid=10459 Essentials of Food Sanitation 食品消毒学 http://bbs.foodmate.net/viewthread.php?tid=5324&fromuid=10459 Foodborne Pathogens-Hazards Risk Analysis and Control 食品中的致病菌：危害、风险分析和控制 http://bbs.foodmate.net/viewthread.php?tid=9760&fromuid=10459 Microbiological Risk Assessment in Food Processing http://bbs.foodmate.net/viewthread.php?tid=9642&fromuid=10459 实验室生物安全手册 http://bbs.foodmate.net/viewthread.php?tid=9985&fromuid=10459 微生物自学教材－Microbiology Demystified http://bbs.foodmate.net/viewthread.php?tid=9741&fromuid=10459 Laboratory Exercises in Microbiology 图文并茂－微生物实验练习 http://bbs.foodmate.net/viewthread.php?tid=9720&fromuid=10459 |
2楼2007-01-14 00:35:34
3楼2007-01-24 15:25:39
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(R) The Flavour Profile Method (Arthur D. Little) This method was developed by Arthur. D. Little in the late 1940’s early 1950’s. It uses a panel of 4-6 trained panellists. Panellists are selected by screening for sensory acuity, interests, attitude and availability. A vocabulary is developed by exposure to a wide range of products from the product category to be assessed. The list is then reviewed and refined and reference standards and definitions applied to each term. The panellists examine the products and the results are reported to the panel leader. Through discussion in an open session lead by the panel leader, a consensus decision is reached for each sample. Aroma, flavour and amplitude, which is the balance or blending of the flavour, is assessed in this way. The scales used with this technique involve the use of numbers and symbols and therefore cannot be analysed statistically. This method is therefore a qualitative descriptive test. The main disadvantage with this type of test is that a dominant panel member or the panel leader could easily influence the panels decision. (R) Profile Attribute Analysis The Flavour Profile method was renamed the Profile Attribute Analysis with the introduction of numerical scales. Mean scores could then be calculated and the data statistically analysed. However consensus methods are still employed by some people. Again, this runs the risk of a result being skewed by a dominant personality in the group. (R) The Texture Profile Method This method was developed at General Foods in the 1960’s. It was based on the principles of the Flavour Profile method to assess the textural characteristics of a product. Textural characteristics are categorised into three groups, mechanical, geometrical and ‘other’ characteristics. 1. Mechanical: relating to the reaction of food to stress eg. hardness, chewiness and adhesiveness 2. Geometrical characteristics: relating to the size, shape and orientation of the particles within the food eg. grainy, fibrous and aerated 3. Other characteristics: relating to the perception of the moisture and fat contents of the food The order in which the characteristics are assessed is also very important. The order of assessment is first bite, “chewing” or masticatory second phase and residual or third phase. Panellists are selected on their ability to discriminate between textural differences in the product area to be trained. Six to ten panellists are suggested. Standardised terminology and rating scales are used for the assessments and each scale point is anchored with a specific food. Initially the technique used an expanded version of the Flavour Profile scale, however more recently category and line scales have been used. Panellists each make their own individual judgement and then depending on the type of scale used, a consensus decision is reached or statistical analysis is performed on the data. (R) Quantitative Descriptive Analysis (QDA ) This method of descriptive analysis was developed in the 1970’s. Ten to twelve panellists are selected by screening for ability to discriminate between products, their ability to verbalise their perceptions and to work as a group. The first step is to expose the panellists to a wide range of products from the product category to be assessed. Each panellist individually lists as many descriptive words possible that describe differences between the products. Hedonic terms such as nice, good, bad, etc are not allowed. Through a group discussion, the list of descriptive words is narrowed down to remove duplications and redundant terms until a standardised vocabulary is reached. This standardised vocabulary then needs to be defined with verbal definitions or reference standards and anchor points for the scale agreed upon. The panel also decides the order in which the terms are to be assessed. During this process the panel leader only acts to facilitate the discussion and provide references but does not influence or lead the panel. Trial evaluations are then carried out using the agreed vocabulary and refinements may be made until the panel is happy with the terms used. The panel leader evaluates the results from these trial sessions and once confident the results are reliable andrepeatable the actual assessment can take place. The assessment and trial sessions are completed in sensory booths following the basic principles of sensory evaluation. An unstructured 6-inch or 15cm line scale is used to measure the intensities of the agreed characteristics. Several replicates (3+) are required to validate the data. Data is then analysed using an analysis of variance. The results are often displayed visually on a spider web or star diagram. Other Methods Other methods which you may come across in literature but which will not be discussed in detail in this workshop are: Spectrum Method This is a descriptive analysis technique developed by Civille to cover any or all of appearance, aroma, flavour, texture or sound characteristics. Panellists use a standardised lexicon of terms to evaluate the products. This method requires extensive training of the panel to use standardised scales anchored with multiple reference points and panellists are trained to use the scale identically. Data is analysed in a similar way to QDA. Time Intensity This is used to track the changes in perception of a particular attribute of a product over time. For example you might rate the intensity of mint flavour perceived in chewing gum over a 3 minute period. This can be measured using pencil and paper or using one of the sensory software packages with time intensity facilities. Free Choice Profiling Unlike other descriptive testing techniques this method does not use an agreed vocabulary to assess the samples. Each panellist generates their own list of terms and scales, although they must use these consistently for all samples. The data from this type of assessment is then analysed using Generalised Procrustes analysis. The main advantage of this technique is the time saved on training a panel, however interpretation of individual attributes can be subjective as the terms are not defined as with other descriptive testing methods. |
4楼2007-02-01 13:10:09