为确定凝固型酸奶感官描述词,优选8 名酸奶感官评价员,成立感官评价小组。对评价小组进行感官训练,最大限度收集凝固型酸奶感官描述词并进行整理,得到32 个感官描述词。采用强度标度的方法,通过几何平均值M的计算,完成首次删减。运用模糊二元对比排序法,二次删减感官描述词,确立11 个凝固型酸奶感官描述词,用以准确、全面地描述凝固型酸奶的感官特性。

To determine the sensory descriptors of set yogurt,sensory evaluation group is composed by eight selected assessors of yogurt. Thirty two sensory descriptors of set yoghurt were collected and collated with sensory training method. The number of descriptors was reduced for the first time according to the calculated geometric means in strength scale. Dualistic fuzzy comparison was applied to conduct second cut to determine the sensory evaluation descriptors of set yoghurt. Eleven sensory evaluation descriptors for the set yoghurt were built to accurately and comprehensively describe the sensory characteristics of set yogurt.