CAJ | 학술논문

柑桔酒质量好坏的鉴定方法主要是品尝，存在着由品评员引起的不确定性。针对此问题，应用模糊数学法，以色泽、香气、口味、风格为评价因子，对经不同条件发酵后的柑桔发酵酒进行感官综合评定。结果表明，当柑桔果汁中柚苷酶加入量为0.4 g/L，SO2加入量为70 mg/L，果汁初酸为4.5 g/L时，发酵后的柑桔酒综合口味最好。本实验说明了模糊数学法在食品感官评价中的可行性。
감길주질량호배적감정방법주요시품상，존재착유품평원인기적불학정성。침대차문제，응용모호수학법，이색택、향기、구미、풍격위평개인자，대경불동조건발효후적감길발효주진행감관종합평정。결과표명，당감길과즙중유감매가입량위0.4 g/L，SO2가입량위70 mg/L，과즙초산위4.5 g/L시，발효후적감길주종합구미최호。본실험설명료모호수학법재식품감관평개중적가행성。
Tasting is the main method to judge the quality of citrus wine. However, there is a lot of uncertainty during the judgment. In this study, we used fuzzy mathematics in sensory evaluation of citrus wine by different fermenting conditions with color, aroma, taste, and style used as the e-valuating factors. The results showed that, as the adding amount of naringinase in citrus juice was 0.4 g/L, the adding level of SO2 was 70 mg/L, and the initial acidity of citrus juice was 4.5 g/L, citrus wine taste was the best after the fermentation. The experiments proved the feasibility and the reliability of fuzzy mathematics in food sensory evaluation.