[1] 鲁英,路勇. 食品感官检验[M]. 北京:中国劳动社会保障出版社,2013.
[2] 李卿,马盛凯,张悦,等. 感官评定在新食品开发中的应用[J]. 食品工程,2021(2):42-45.
[3] 潘蕾,王斌,张冬洁,等. 高蛋白饮用型长保质期酸奶产品的研究[J]. 食品工程,2021(1):47-50.
[4] 薛斌,陈心怡,张思琪,等. 食品感官评价技术在乳制品冷链物流中的应用研究[J]. 农村实用技术,2021(4):95-97.
[5] 张春华,李忠民. 论乳品厂感官评价机构的建立[J]. 中国乳业,2012(4):48-49.
[6] Fechner G V.Elemente der Psychophysik[M]. Germany:Breitkopf und Härtel,1860.
[7] Peryam D R,Pilgrim F J.Hedonic scale method of measuring food preferences[J]. Food Technology,1957(11):9-14.
[8] Amerine M A,Roessler E B,Ough C S.Acids and the acid taste. I. the effect of pH and titratable acidity[J]. American Journal Of Enology And Viticulture,1965,16(1):29-37.
[9] Stone H,Sidel J L.2004. Sensory Evaluation Practices. 3rd ed. San Diego, CA:Elsevier Academic Press,2007.
[10] 吴澎,贾朝爽,孙东晓. 食品感官评价科学研究进展[J].饮料工业,2017,20(5):58-63.
[11] Alvarez V B.Sensory Evaluation of Dairy Products(2nd ed)[M]. New York:Springer,2009.
[12] Lawless H T,Heymann H.Sensory Evaluation of Food: Principles and Practices[M]. New York:Chapman and Hall,2010.
[13] Drake M A .Invited review: Sensory analysis of dairy foods[J]. Journal of Dairy Science, 2007,90(11):4925-4937.
[14] 苏晓霞,黄序,黄一珍,等. 快速描述性分析方法在食品感官评定中应用进展[J]. 食品科技,2013,38(7):298-303.
[15] Muir D D.Sensory evaluation techniques[J]. International Journal of Dairy Technology, 2010,60(4):305-305.
[16] Greene J L,Bratka K,Drake M A,et al.Effectiveness of category and line scales to characterize consumer perception of fruity fermented flavor in peanuts[J]. Journal of Sensory Studies,2010,21(2):146-154.
[17] 支瑞聪,赵镭,张璐璐.情感型感官测试技术动态分析[J]. 食品研究与开发,2016,13: 200-206.
[18] 姜燕,郭海南,于润美,等. 智能感官技术在大米及米酒感官品质分析中的应用[J]. 食品研究与开发,2018,39(18):32-37.
[19] Ross C F.Considerations of the use of the electronic tongue in sensory science[J]. Current Opinion in Food Science,2021,40(6):87-93.
[20] Jiang S,Ni C,Chen G,et al.A novel data fusion strategy based on multiple intelligent sensory technologies and its application in the quality evaluation of Jinhua dry-cured hams[J]. Sensors and Actuators B Chemical,2021(344):130324.
[21] Zdoan G,X Lin,Sun D W. Rapid and noninvasive sensory analyses of food products by hyperspectral imaging: Recent application developments[J]. Trends in Food Science & Technology,2021(111):151-165.
[22] 姚远,彭玉慧,曾敏. 消费者喜好度感官特性分析在粽子开发中的应用研究[J]. 现代食品,2020(20):224-228.
[23] Craine E B,Bramwell S,Ross C F,et al.Strategic malting barley improvement for craft brewers through consumer sensory evaluation of malt and beer[J]. Journal of food science, 2021,86:3628-3644.
[24] 李辉,李树森,李洪亮. 用感官评价法确定乳饮料体系最佳甜酸比及影响因素[J]. 饮料工业,2019,22(02):27-30.
[25] 粟立丹,余慧. 市售国产巴氏杀菌乳消费影响因素及品质研究[J]. 安徽农学通报,2021, 27(02):126-127+130.
[26] Gonzalez N J,Adhikari K,Sancho-Madriz M F. Sensory characteristics of peach-flavored yogurt drinks containing prebiotics and synbiotics[J]. LWT - Food Science and Technology, 2011,44(1):158-163.
[27] Weysser F C Z,Carlos R S A,Priscilla D L S B. The addition of skim milk powder and dairy cream influences the physicochemical properties and the sensory acceptance of concentrated Greek-style yogurt[J]. International Journal of Gastronomy and Food Science,2021,24: 100349.
[28] Oskar L,Minna K,Alexis M V,et al.Impact of lactic acid fermentation on sensory and chemical quality of dairy analogues prepared from lupine(Lupinus angustifolius L.) seeds[J]. Food Chemistry,2020,346(14):128852.
[29] Kenny C S R,Nathalia M C,Marcello R S,et al. Impact of cold plasma on the techno-functional and sensory properties of whey dairy beverage added with xylooligosaccharide - ScienceDirect[J]. Food Research International,2021,142:110232.
[30] 周艳,赵存朝,史崇颖,等. 辣木高钙核桃乳制备工艺[J]. 食品与发酵工业,2019,45(21):173-179.
[31] 周洁,罗冠仪,刘振民. 生姜红糖风味发酵乳的制备[J]. 中国酿造,2020,39(09):200-203.
[32] 马丽媛,尚尔坤,李杨,等. 玉米乳酸奶加工工艺的研究[J]. 北京联合大学学报,2020,34(02):94-98.
[33] 阿依夏木古力·如孜,张春兰. 凝固型橘汁酸奶的研制[J]. 农产品加工,2019,476(06):16-18.
[34] 杨露西,李强,邓由飞,等. 藜麦酸奶工艺及其品质研究[J]. 中国酿造,2019,038(009):201-206.
[35] 潘明慧,努尔阿里亚·阿力甫,张晓梅,等. 感官评价结合电子鼻分析脱脂风味乳饮料[J].中国乳品工业,2019,47(12):9-13.
[36] 唐艳,李玲,农皓茹,等. 姜撞奶传统工艺改进技术的研究[J]. 中国乳业,2020(03):24-28.
[37] 陆虹熹,林秀文,吉薇,等. 胡萝卜奶复合饮料的研制[J]. 现代食品,2019(04):35-37+41.
[38] Lee A P,Barbano D M,Drake M A.Short communication: The effect of raw milk cooling on sensory perception and shelf life of high-temperature,short-time (HTST)-pasteurized skim milk[J]. Journal of Dairy Science,2016,99(12):9659-9667.
[39] 冯玲,李玲,农皓如,等. 水牛乳再制干酪的工艺研究[J]. 中国乳业,2020(3):29-32.
[40] 霍建新,白彩艳,马晓丽,等. 再制干酪工艺条件的优化[J]. 食品研究与开发,2019,40(08):144-152.
[41] 田洋,周艳,赵存朝,等. 一种涂抹型核桃奶酪的研制[J].现代食品科技,2020,36(01): 27+175-183.
[42] Michael B F,Garmt D,Magni M.Sensory perception of fat in milk[J]. Food Quality and Preference,2001,12(5):327-336.
[43] Brown M D,Chambers D H.Sensory characteristics and comparison of commercial plain yogurts and new production sample options[J]. Journal Food Science,2015,80:S2957-S2969.
[44] Talavera M,Chambers D H.Flavor lexicon and characteristics of artisan goat cheese from the United States[J]. Journal of Sensory Studies,2016,31:492-506.
[45] 张春华,张俊山. 搅拌型酸奶感官评价因子及其权重的确立[J]. 中国乳业,2015,10: 64-67.
[46] 谈国凤,张根华,沈宗根. 电子舌在乳制品质量控制中的应用[J]. 食品科技,2011,36(02):280-284.
[47] 杨炫煌. 发酵乳生产过程中电子感官质量控制模型的建立:[硕士论文][D]. 上海:上海应用技术大学,2020.
[48] 王鑫,李雅丽,马芙俊,等.红枣发酵饮料的研制及电子感官技术在其货架期评定中的应用[J]. 食品与发酵工业,2020,46(05):140-146.
[49] 李辉,白者米来,荆培培,等. 酸性含乳饮料货架期品质评价[J]. 饮料工业,2020,191(04):11-15.
[50] 程时文. 基于电子舌差别度的鲜牛奶、豆奶货架期预测方法研究:[硕士论文][D]. 杭州:浙江工商大学,2017.
[51] 李冬梅. 不同贮存温度对货架期草莓酸奶品质影响及工艺分析[J].中国乳业,2019,12:50-55.
[52] Yakubu H G,Kovacs Z,Tóth T,et al.Trends in artificial aroma sensing by means of electronic nose technologies to advance dairy production - a review[J]. Critical Reviews in Food Science and Nutrition,2021.
[53] 金嫘,白丽娟,彭小雨,等. 采用电子鼻检测羊奶中的牛奶掺入[J]. 食品与发酵工业, 2015,41(04):165-168.
[54] 徐亚丹,王俊,赵国军. 检测掺假牛奶的电子鼻传感器阵列的优化[J]. 传感技术学报, 2006,04:957-962.
[55] 吴丹丹,其布勒,斯仁达来,等. 电子鼻对驼乳中牛乳掺假的快速检测[J]. 食品工业科技,2021,42(11):263-267.
[56] Andrewes P,Bullock S,Turnbull R,et al.Chemical instrumental analysis versus human evaluation to measure sensory properties of dairy products: What is fit for purpose?[J]. International Dairy Journal,2021,121:105098.
[57] Schiano A N,Harwood W S,Drake M A.A 100-year review:Sensory analysis of milk[J]. Journal of Dairy Science,2017,100(12):9966-9986.
