The Sensory Evaluation Index and Weight Construction Method of the Pastry Food of Paederia foetida
In this paper,based on the expert consultation method,the evaluation indexes of the pastry food of Paederia foetida were selected.Six evaluation indexes including taste,mastication,elasticity,stickiness,hardness and aroma were selected by scale method and binary contrast ranking method.Proportions of the six evaluation indexes were allocated,taste was 26%,mastication was 17%,elasticity was 15%,stickiness was 13%,hardness was 11%,aroma was 18%.The establishment of evaluation table can reduce the uncertainty of sensory evaluation for the pastry food of Paederia foetida,and make the sensory evaluation more scientific and objective.
the pastry food of Paederia foetidaexpert consultation methodweight allocationsensory evaluation standard
NETL
NSTL
万方数据
