CAJ | 학술논문

用三种甜酒曲酿制米酒，应用模糊数学综合评价法对这三种米酒的感官质量进行评定。结果表明三种米酒感官评定级别由高到低的顺序为酒曲C>酒曲A>酒曲B。该方法可科学、客观地鉴别出多种米酒样品的感官质量，并为之排序，为米酒及其他食品的感官评价提供了一个行之有效的参考方法。
용삼충첨주곡양제미주，응용모호수학종합평개법대저삼충미주적감관질량진행평정。결과표명삼충미주감관평정급별유고도저적순서위주곡C>주곡A>주곡B。해방법가과학、객관지감별출다충미주양품적감관질량，병위지배서，위미주급기타식품적감관평개제공료일개행지유효적삼고방법。
Deferent rice wine was fermented by three sweet rice wine kojis. Fuzzy comprehensive mathematical sensory evaluation was applied to these three kinds of rice wine. The results showed that sensory quality analysis of the rice wine was ranked as follow: wine kojisC>wine kojisB>wine kojisA. This method was scientific and objective to identify a variety of rice wine sensory quality, and sort them. It provided an effective reference method for the study of sensory evaluation of rice wine.