主客观组合权重法在食品感官评价中的应用

高涛 罗黄洋 吴韧 贺灵芝 程飞 向琴 唐华丽

高涛,罗黄洋,吴韧,等. 主客观组合权重法在食品感官评价中的应用[J]. 食品工业科技,2021,42(18):300−307. doi:  10.13386/j.issn1002-0306.2020120230
引用本文: 高涛,罗黄洋,吴韧,等. 主客观组合权重法在食品感官评价中的应用[J]. 食品工业科技,2021,42(18):300−307. doi:  10.13386/j.issn1002-0306.2020120230
GAO Tao, LUO Huangyang, WU Ren, et al. Application of Subjective and Objective Combination Weighting Method in Food Sensory Evaluation[J]. Science and Technology of Food Industry, 2021, 42(18): 300−307. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020120230
Citation: GAO Tao, LUO Huangyang, WU Ren, et al. Application of Subjective and Objective Combination Weighting Method in Food Sensory Evaluation[J]. Science and Technology of Food Industry, 2021, 42(18): 300−307. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020120230

主客观组合权重法在食品感官评价中的应用

doi: 10.13386/j.issn1002-0306.2020120230
基金项目: 重庆市基础科学与前沿研究项目(cstc2016jcyjA0522);重庆市教委科学技术研究项目(KJ1601008);重庆三峡学院博士研究基金项目(17ZZ02);重庆三峡学院校级重大培育项目(17ZP05)
详细信息
    作者简介:

    高涛(1997−),男,硕士研究生,研究方向:食品加工与安全,E-mail:gaotao2020@126.com

    通讯作者:

    唐华丽(1982−),男,博士,副教授,研究方向:食品加工与质量控制,E-mail:hualidfood@163.com

  • 中图分类号: TS207.3

Application of Subjective and Objective Combination Weighting Method in Food Sensory Evaluation

  • 摘要: 为使食品感官评价中各评价指标的权重分配更加科学合理,考察了主客观组合赋权法在食品感官评价中的可行性。以酸奶的感官评价为例,以各产品间组间显著性差异个数为指标,筛选最优的主观赋权法和客观赋权方法,并以筛选出的主观赋权法与客观赋权方法为基础,考察主客观组合赋权法在食品感官评价中的可行性。结果表明,以各产品间组间显著性差异个数为指标时,主观赋权法中,环比法(20个)优于强制决定法(16个);客观赋权法中,熵权法(20个)优于主成分分析(18个);组合赋权法中,乘积法与线性功效系数法(18个)优于单位化约束条件组合赋权法(16个),综合三种方法的排序结果,认定线性功效系数法在酸奶的感官评价中更有优势。本文可为食品感官评价的权重确定提供一定参考。
  • 图  1  各样品的感官评价结果

    Figure  1.  Results of sensory evaluation of each sample

    注:图中不同小写字母间表示显著性差异(P<0.05):图2图3同。

    图  2  不同赋权法的权重分布(A)与感官评价结果(B)

    Figure  2.  Results of weight distribution(A) and sensory evaluation(B) of different weighting methods

    图  3  各主客观组合赋权法的权重分布(A)与感官评价结果(B)

    Figure  3.  Results of weight distribution(A) and sensory evaluation(B) of different subjective-objective weighting method

    表  1  酸奶的感官评价指标与评分标准

    Table  1.   Sensory evaluation index and scoring standard of yoghurt

    项目
    评分标准
    0~60 分60~80 分80~100 分
    色泽色泽不均匀,颜色对比大色泽为黄色,颜色略深或略浅色泽均匀一致,呈乳白色或微黄色
    风味奶香味较淡,发酵乳风味过浓或过淡酸奶香气稍淡,发酵乳风味较淡有乳酸菌发酵的清香,香味浓淡适中
    滋味过酸或者过甜,口感粗糙偏酸或者偏甜,但口感较好酸甜适中,口感细腻
    组织状态凝乳均匀度差,粘稠度稀,有气泡,大量乳清析出凝乳均匀,有少量乳清析出凝乳均匀无杂质,无气泡,稠度好
    下载: 导出CSV

    表  2  各方法显著性差异比较结果

    Table  2.   Comparison results of significance differences of each method

    组间对比显著性
    熵权法主成分
    分析法
    强制
    决定法
    环比法
    AB** ** ** **
    C* 0.5450.3590.239
    D** 0.0610.0700.822
    E0.411** 0.141**
    F* 0.0530.3720.336
    BA** ** ** **
    C* ** ** **
    D0.6320.368** **
    E** ** ** **
    F** 0.402** *
    CA* 0.5450.3590.239
    B* ** ** **
    D* * 0.3610.162
    E0.132** * **
    F0.739* 0.980*
    DA** 0.0610.0700.822
    B0.6320.368** **
    C* * 0.3610.162
    E**** ** **
    F* 0.9490.3490.460
    EA0.411** 0.141**
    B** ** ** **
    C0.132** * **
    D** ** ** **
    F0.237** ** **
    FA* 0.0530.3720.336
    B** 0.402** *
    C0.739* 0.980*
    D* 0.9490.3490.460
    E0.237** ***
    总计组间显著性个数20181620
    注:*表示差异显著(P<0.05),**表示差异极显著(P<0.01);表3同。
    下载: 导出CSV

    表  3  组合赋权法结果显著性差异比较

    Table  3.   Comparison results of significant differences of combined weighting method

    组间对比显著性
    方法A方法B方法C
    AB** ****
    C0.3080.8560.607
    D0.5610.056*
    E*** 0.078
    F0.2720.1600.132
    BA******
    C******
    D* * 0.076
    E** ****
    F0.076**
    CA0.3080.8560.607
    B******
    D0.1120.0830.070
    E***
    F* 0.2190.316
    DA0.5610.056*
    B**0.076
    C0.1120.0830.070
    E******
    F0.6020.6010.408
    EA** * 0.078
    B******
    C***
    D******
    F******
    FA0.2720.1600.132
    B0.076**
    C* 0.2190.316
    D0.6020.6010.408
    E******
    总计组间显著性个数181816
    下载: 导出CSV
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