摘要
本研究应用模糊数学的"隶属函数"描述不同啤酒口感协调性特征,通过隶属度确定其质量等级。很大程度克服了以往简单评分法给结果造成的主观性和片面性,具有较高的准确性和公正性,使评定结果更趋于合理性和实用性,为啤酒质量稳定与提高提供保障。
The mouthfeel harmonic characteristics of different beers were described by the subordinate function one of the fuzzy mathematics in this study. The quality rating could be affirmed through the subordinate grade in this thesis. It could be avoided to a great extent the subjectivity and one-sidedness of evaluation results, which would be otherwise brought in by traditional point systcm. The accuracy and fairness are rather highd, and the results are rational and practical. The beer quality is thus stabilized and improved.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第4期138-142,共5页
Food Science
基金
国家高技术研究发展计划“863”项目(2006AA)
教育部长江学者和创新团队发展计划项目(IRT0532)
关键词
口感
协调
模糊综合评价
隶属度
感官品评
mouth-feeh harmony
comprehensive fuzzy evaluation
membership grade
sensory evaluation
作者简介
刘春凤（1981-），女，硕士研究生，研究方向为高浓酿造对啤酒协调柔和性影响。E-mail：lcfolhr@126．com.
通讯作者：李崎（1971-），女，教授，博士，研究方向为啤酒酿造科学与微生物。E-mail：liqi@jiangnan．edu．cn
