Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695.
Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695.
J Dairy Sci. 2017 Dec;100(12):9966-9986. doi: 10.3168/jds.2017-13031.
Evaluation of the sensory characteristics of food products has been, and will continue to be, the ultimate method for evaluating product quality. Sensory quality is a parameter that can be evaluated only by humans and consists of a series of tests or tools that can be applied objectively or subjectively within the constructs of carefully selected testing procedures and parameters. Depending on the chosen test, evaluators are able to probe areas of interest that are intrinsic product attributes (e.g., flavor profiles and off-flavors) as well as extrinsic measures (e.g., market penetration and consumer perception). This review outlines the literature pertaining to relevant testing procedures and studies of the history of sensory analysis of fluid milk. In addition, evaluation methods outside of traditional sensory techniques and future outlooks on the subject of sensory analysis of fluid milk are explored and presented.
食品感官特性的评估一直是（并且将继续是）产品质量评估的最终方法。感官质量是一个只能由人类评估的参数，它由一系列测试或工具组成，可以在精心选择的测试程序和参数的结构内客观或主观地应用。根据所选测试，评估人员能够探测到内在产品属性（例如，风味特征和异味）以及外在措施（例如，市场渗透率和消费者认知）感兴趣的领域。本文综述了与液态奶感官分析相关的测试程序和研究的文献。此外，还探讨并介绍了传统感官技术以外的评价方法和对液态奶感官分析的未来展望。
