优选感官分析演示ppt

第16页，共44页。
Factors Influencing Sensory Measurement
影响感官测定的因素
Proximity error 近似的错误
Correlation between characteristics close together maybe higher than other characteristic
相似特征间的关联比其他特征间的关联可 能要高一些
Central tendency error 中心化的错误
Scoring products in the midrange of a scale to avoid extremes
给产品打分偏中等，以避免极端
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Factors Influencing Sensory Measurement
第18页，共44页。
Controls For Sensory Testing
对感官测试的控制
Environment Controls
环境的控制
Panelist Controls
品评小组的控制
第19页，共44页。
Environment Controls
环境的控制
Panel Booth Testing Area 品评单间的测试区域
Contrast effect and
convergence error
Motivation
暗示效应 位置偏见(顺序效应) 对照效应和集中错误 动力
第13页，共44页。
Factors Influencing Sensory Measurement
影响感官测定的因素
Expectation error 期望的错误
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
Descriptive Evaluation & Training Area
描述性品评和培训区域
Facilities similar to booth area 设 备和品评单间相似
Conference style table for 6-12 panelists
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
第9页，共44页。
Human as measuring Instrument
人类作为测量仪器
Sensory Stimulus
Contrast effect and convergence error
和集中错误
对照效应
Exaggerate the difference or mask small differences between the other samples in their scores
夸大或掩盖样品间的差异
人类作为测量的仪器
第4页，共44页。
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
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
第2页，共44页。
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:
感官受到刺激，将其转化为神经信号传输到大脑；大 脑根据以往的经验将感觉组织整合为知觉.；最终，基 于主体的知觉而形成反应
第11页，共44页。
Factors Influencing Sensory
Measurement
影响感官测定的因素
Expectation error
Stimulus error Leniency error Proximity error
仔细地漱口或者咬一口苏打饼干
第8页，共44页。
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
Sensory evaluation of products 产品的感官品评
Descriptive Evaluation & Training Area
描
述性品评和培训的区域
Meeting with panelist 和品评小组成员开会
Preparation Area & Serving Area 准备和分发的区域
第5页，共44页。
Procedures For Smelling
闻香的程序
Repeated short or long hard sniffs.
或
长或短地重复用力吸气
Sniff same number of times resting in between each series
时吸气次数保持一致
每次休息
Solids or semi-solids should be stirred or broken in order to expose to a fresh
surface
固体或半固体应
搅拌或破碎以提供新鲜的表面
第6页，共44页。
The Sense of Taste 味觉
Bitter 苦味 Acidic 酸味 Salty 咸味 Sweet 甜味 Umami 鲜味
影响感官测定的因素
Motivation 动力
Affects sensory perception. For e.g.. interested panelist is always more efficient and reliable.
动力会影响感官知觉。比如感兴趣的品尝 小组成员总会更有效、更可靠。
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
Flavor smell defects Kinesthetic
taste viscosity
texture
Appearance cssohilzaoepr eMouth feel
Human are used as measuring instrument.
Individual booth 单独隔开的小间
Sliding door 移动门 Neutral wall color 中性的墙壁颜色 Sink and Tap 水槽和龙头 Colored lightning 有颜色的光照
Odor-free 无气味
Computer 电脑
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（优选）感官分析
第1页，共44页。
CONTENT
-Sensory Analysis
感官分析
-Procedures For Smelling & Tasting
闻味和尝味的程序
-Factors Influencing Sensory Measurement
影响感官测定的因素
-Controls For Sensory Testing
Sample preparation and serving
样品的准备和分发
Office Area 办公区域
Administrative preparations of tests and their interpretation
测试的行政准备和解释
第20页，共44页。
Panel Booth Testing Area 品评单间的测试区域
Information given with the sample may trigger preconceived ideas
样品附带的信息可能导致先入为主
Stimulus error 刺激的错误
Irrelevant criteria , such as color or size influence the observer
Central tendency error
期望错误 刺激错误 宽大错误
近似错误 中心化错误
第12页，共44页。
Factors Influencing Sensory
Measurement
影响感官测定的因素
Suggestion effect
Positional bias (order effect)
根据对研究者的感觉，而忽略了产品的差异
Suggestion effect 暗示效应
Reactions of other members of a panel can influence the response of a panelist
品尝小组中其他成员的反应会影响测试者
第15页，共44页。
Factors Influencing Sensory
Measurement
影响感官测定的因素
ห้องสมุดไป่ตู้
Positional bias (order effect) 位置偏见(顺序效应)
Score the second product ( of a set of products) higher or lower than expected
给一组产品中第二个产品打分偏高或偏低
感官刺激
Sense organ
感觉器官
Sensation
感觉
Memory记忆
Brain
大脑
Motivation动力
Perception
知觉
Expectation期望
Response反应
第10页，共44页。
Human as measuring Instrument
人类作为测量仪器
The stimulus hits the sense organ and is converted to a nerve signal which travels to the brain; the brain then organizes and integrates the incoming sensation into perceptions with the contribution of past experience; lastly a response is formulated based on the subjects’ perceptions
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
Hearing 听觉
Taste 味觉 Touch 触觉
第3页，共44页。
What is Sensory Analysis? 什么是感官分析
Sensory analysis is about collecting data from human assessors to understand what they perceived when exposed to a product
第7页，共44页。
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
无关的标准如颜色或大小会影响观察者
第14页，共44页。
Factors Influencing Sensory Measurement
影响感官测定的因素
Leniency error 宽大的错误
Based on their feelings about the researcher, ignoring product differences