Construction of Sensory Evaluation System of Purple Sweet Potato Rice Steamed Sponge Cake Based on Fuzzy Mathematics.

IF 4.7 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Foods Pub Date : 2024-11-04 DOI:10.3390/foods13213527

Hongyan Cai, Yanting Liu, Weiping Jin, Fang Li, Xuan Chen, Guoyan Yang, Wangyang Shen

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Abstract

This paper presents the establishment of a sensory evaluation system for purple sweet potato rice steamed sponge cake (PSPRSSC) utilizing fuzzy mathematics. Initially, eight key sensory evaluation indices were identified through expert consultations. These indices were subsequently prioritized using fuzzy binary comparison, resulting in the following order: aroma, taste, crust color, elasticity, viscosity, chewiness, hardness, and brightness. The corresponding weight values assigned to each index were 23%, 18%, 16%, 13%, 12%, 8%, 6%, and 4%, respectively. Notably, aroma was found to have a more significant impact than visual attributes in the sensory evaluation of PSPRSSC. Based on this prioritization, comprehensive sensory evaluation criteria for PSPRSSC were formulated. Verification tests confirmed the efficacy of the proposed evaluation system. This study provides critical data and theoretical support for the sensory quality assessment of PSPRSSC, thereby facilitating its industrialization and enhancing its market viability.

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基于模糊数学的紫薯米蒸海绵蛋糕感官评价体系的构建

本文介绍了利用模糊数学建立的紫甘薯米蒸海绵蛋糕（PSPRSSC）感官评价体系。最初，通过专家咨询确定了八个关键感官评价指标。随后，利用模糊二元比较法对这些指标进行优先排序，排序结果如下：香气、口感、表皮颜色、弹性、粘度、咀嚼感、硬度和亮度。各指标的相应权重值分别为 23%、18%、16%、13%、12%、8%、6% 和 4%。值得注意的是，在对 PSPRSSC 的感官评价中，香气比视觉属性的影响更大。在此基础上，制定了 PSPRSSC 的综合感官评价标准。验证测试证实了所建议的评价系统的有效性。这项研究为 PSPRSSC 的感官质量评估提供了关键数据和理论支持，从而促进了其产业化并提高了其市场可行性。

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来源期刊

Foods Immunology and Microbiology-Microbiology

CiteScore

7.40

自引率

15.40%

发文量

3516

审稿时长

15.83 days

期刊介绍： Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: manuscripts regarding research proposals and research ideas will be particularly welcomed electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds