摘要
通过三角测试、喜好测试、描述型测试对两种不同工艺的契达奶酪的整体风味、组织状态、色泽进行了评价,采用FIZZ感官品评软件对品尝结果进行统计分析,结果显示:两种产品有显著的感官差异,最受消费者喜爱的产品是配方一,其整体风味、组织状态均优于另一个配方。
This article was using triangle sensory test,preference test and descriptive test for overall flavor,organization status and color of two remanufacturing cheese samples.After analysis of the sensory test results with FIZZ software,the results were that the customer prefer formula one to another.The overall flavor and organization status of formula one were better than another.
出处
《乳业科学与技术》
2010年第5期223-224,215,共3页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
基金
"十一五"国家科技支撑计划子课题(课题编号2006BAD04A06)
关键词
契达奶酪
感官品评
cheddar cheese
sensory test
