【摘要】 目的从外观、质地、滋味、香气方面构建阿克苏红富士感官评价体系。方法根据定量描述分析方法,进行招募与筛选优选评价员、收集感官描述词、确定对应的参照物。结果获得7位优选评价员,获得15个评价参数,及适宜的参数评价程序与5点标度。结论为阿克苏红富士苹果特征的全面分析提供科学工具,为后续测定理化指标奠定基础。更多还原

【Abstract】 Objective To construct the sensory evaluation system of Aksu red Fuji apple from the aspects of appearance, texture, taste and aroma. Methods According to the method of quantitative description analysis, the excellent evaluators were recruited and screened, the sensory description words were collected, and the corresponding reference materials were determined. Results A total of 7 optimal evaluators and 15 evaluation parameters were obtained, and the appropriate parameter evaluation procedure and 5-point scale were determined. Conclusion It provides a scientific tool for the comprehensive analysis of the characteristics of Aksu red Fuji apple, and lays a foundation for the subsequent determination of physical and chemical indexes.更多还原