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基于模糊数学的甘薯食用品质感官评价模型
项 伟1, 许 健2, 董 芳1, 张道微1, 黄艳岚1, 张 亚1, 张超凡1
0
(1.湖南省农业科学院作物研究所;2.湖南农业大学信息与智能科学技术学院)
摘要:
目前甘薯食用品质评价多采用传统的蒸煮品尝式感官评价法,评分标准与分析方法不够科学严谨,本研究拟建立基于模糊数学的甘薯食用品质感官评价模型,并为鲜食型甘薯新品种选育的数据化管理提供分析算法。首先选取目前甘薯食味评分中最常用的色泽、香度、甜度、黏(面)度和纤维感5项指标作为因素集;采用5分制将评语集分设成5个等级,对各指标的各等级进行详细描述,并组织评价小组对各参评品种的各指标进行评分;采用层次分析法邀请行业内专家就各指标成对比较打分,构建权重集;以各参评品种的各指标专家评分值作为行列元素,构建模糊关系矩阵,并计算模糊综合评价结果矢量;制定甘薯食用品质综合评分计算法则及甘薯食用品质等级标准,综合分析模糊综合评价结果。然后,再选取11个食用型甘薯品种进行食用品质评价示范,再将评价结果与2019年国家甘薯产业技术体系相同甘薯品种蒸煮感官品质评价结果予以比对。结果表明,利用该模型的评价符合当前国家甘薯产业技术体系对甘薯各食用型品种的基本认识,且因评价员评分有详细实施依据,结果更加精准;模糊综合评分法比专家直接综合评分法更能体现各参评品种间的实际差距;指标评分与综合评分之间的一致性,比专家直接综合评分法更具稳定性。
关键词:  甘薯  食用品质  感官评价  模糊数学
DOI:10.13430/j.cnki.jpgr. 20210409001
投稿时间:2021-04-09修订日期:2021-06-08
基金项目:湖南省农业科技创新资金项目(2020CX32);财政部和农业农村部:国家现代农业产业技术体系(CARS-10-C-16-2021);湖南省重点研发计划(2020NK2042);湖南省甘薯工程技术研究中心(2018TP2032)
A sensory evaluation model of edible quality base on fuzzy mathematics in sweetpotato
XIANG Wei1, XU Jian2, DONG Fang1, ZHANG Dao-wei1, HUANG Yan-lan1, ZHANG Ya1, ZHANG Chao-fan1
(1.Crop Research Institute, Hunan Academy of Agricultural Science;2.College of Information and Intelligence, Hunan Agricultural University)
Abstract:
Evaluation of the edible quality of sweetpotato is being conducted with the traditional sensory evaluation method. However, lack of a standard protocol makes the traditional evaluation method to be subjective and unprecise. To address this problem, this study intended to establish a new sensory evaluation model by using fuzzy mathematics. Firstly, five criteria indices were screened for evaluating the sweetpotato quality, including color, odour, sweetness, stickiness (flour-like taste) and fibrous taste. Each of these criteria indices was seperated and definded for five-point scores. The analytic hierarchy process (AHP) was used to construct a weight set and the industry experts were invited to score each pair of criteria indices of pairwise comparison. The sensory scores of various criteria indices of all tested varieties marked by valuators were used as the rank elements to construct fuzzy relationship matrix. The matrix was built and then used to calculate the result vector of fuzzy comprehensive evaluation. Lastly, the calculation rule of the integrated score of sweetpotato edible quality was formulated and edible quality grading standard of sweetpotato was proposed. To test the accuracy of the new evaluation system, 11 sweetpotato varieties with confirmed quality definitions (evaluating in the sweetpotato of China agricultural research system in 2019) were re-evaluated by the new built evaluation system. The result showed that the fuzzy comprehensive evaluation was more stable than that reveled with the tranditional method. The outcome gained from the new evaluation method is coincidence with the current universal recognition by the sweetpotato of China agricultural research system. Furthermore, the scoring was more accurate because there was a detailed scoring rubric for evaluators to mark. Difference in the tested varieties could be quantified with the integrated score via a fuzzy comprehensive evaluation rather than an expert direct scoring method.
Key words:  sweetpotato  edible quality  sensory evaluation  fuzzy mathematics

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