感官评价分析.ppt
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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
感官刺激
Sense organ
感觉器官
Sensation
感觉
Memory记忆
Brain
大脑
Motivation动力
Expectation期望
Perception
知觉
Response反应
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
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
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
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.
固体或半固体应搅拌或破碎以提供新鲜的 表面
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
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
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
Factors Influencing Sensory
Measurement
影响感官测定的因素
Expectation error Stimulus error Leniency error Proximity error Central tendency error
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
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
每次休息时吸气次数保持一致
Solids or semi-solids should be stirred or broken in order to expose to a fresh surface
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 theபைடு நூலகம்tongue to activate all taste bud areas
人类作为测量的仪器
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
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
感官刺激
Sense organ
感觉器官
Sensation
感觉
Memory记忆
Brain
大脑
Motivation动力
Expectation期望
Perception
知觉
Response反应
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
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
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
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.
固体或半固体应搅拌或破碎以提供新鲜的 表面
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
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
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
Factors Influencing Sensory
Measurement
影响感官测定的因素
Expectation error Stimulus error Leniency error Proximity error Central tendency error
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
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
每次休息时吸气次数保持一致
Solids or semi-solids should be stirred or broken in order to expose to a fresh surface
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 theபைடு நூலகம்tongue to activate all taste bud areas
人类作为测量的仪器
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