学术
国际标准刊号：ISSN 1006-2513
国内统一刊号：CN 11-3542
摘 要:
感官评价是甜味剂开发过程中必不可少的研究手段，甜味剂的感官特性有其独特的评价术语和影响因素。本文主要介绍甜味剂应用研究中感官评价的特点和主要采用的感官评价方法。[著者文摘]
文章出处:
《中国食品添加剂》-2007年1期,130 -114-116,130页
China Food Additives
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1006-2513（2007）01-0114-03
[参考文献]
Sensory evaluation of sweeteners
HUANG Jian-rong,CUI Bing-qun,LIANG Ying （Guangdong Food Industry Institute ＆ Guangdong Provincial Public Laboratory of Food Industry, Guangzhou 510308）
Abstract:
Sensory evaluation is necessary during the development of a sweetener. Factors irfluencing the sense of sweetness, special terms for sweetness evaluation and some other specific characteristics of it were illustrated in this review. Besides, how to carry out a sensory evaluation test of a sweetener was introduced.[著者文摘]
Key words:
sweetener; sensory evaluation; specific characteristics; method
收稿日期: 2006-09-29
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