Application Progress of Sensory Evaluation in the Research of Soup

LEI Ding; QIN Dan

doi:10.13386/j.issn1002-0306.2019.14.056

LEI Ding, QIN Dan. Application Progress of Sensory Evaluation in the Research of Soup[J]. Science and Technology of Food Industry, 2019, 40(14): 342-345,352. DOI: 10.13386/j.issn1002-0306.2019.14.056

Citation:

LEI Ding, QIN Dan. Application Progress of Sensory Evaluation in the Research of Soup[J]. Science and Technology of Food Industry, 2019, 40(14): 342-345,352. DOI: 10.13386/j.issn1002-0306.2019.14.056

Citation:

LEI Ding, QIN Dan. Application Progress of Sensory Evaluation in the Research of Soup[J]. Science and Technology of Food Industry, 2019, 40(14): 342-345,352. DOI: 10.13386/j.issn1002-0306.2019.14.056

Application Progress of Sensory Evaluation in the Research of Soup

LEI Ding,
QIN Dan

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Sensory evaluation is an indispensable step in new food product development, the choice of the panelist, the evaluation index and the evaluation method have significant effects on the reliability of the sensory evaluation results. In this paper, the use of sensory evaluation in recent years to soup studies had been reviewed, among them, the panelist, evaluation indexes and evaluation methods of sensory evaluation had been summarized. Furthermore, the problems existing in the usage of sensory evaluation were analyzed, in order to provide references for the research on the sensory quality of soup.

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Application Progress of Sensory Evaluation in the Research of Soup

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