CAJ | 학술논문

使用层次分析法构建了白酒评价指标体系，并计算了6个班组不同时间生产基酒的综合指数，将其与感官指标比较，使用SPSS对72个浓香型基酒样进行指标相关性分析。结果表明，层次分析法能够较好地分析各班组基酒的总体质量和缺陷；基于层次分析法的指标分析结果与感官评定具有较好的一致性，可以用于辅助基酒品评，但其仍具有一定的局限性，不能很好地计算各指标之间的比例；证明基酒指标之间具有正负相关性，并得到指标间的关联程度，可以有效地帮助指标分析。
사용층차분석법구건료백주평개지표체계，병계산료6개반조불동시간생산기주적종합지수，장기여감관지표비교，사용SPSS대72개농향형기주양진행지표상관성분석。결과표명，층차분석법능구교호지분석각반조기주적총체질량화결함；기우층차분석법적지표분석결과여감관평정구유교호적일치성，가이용우보조기주품평，단기잉구유일정적국한성，불능흔호지계산각지표지간적비례；증명기주지표지간구유정부상관성，병득도지표간적관련정도，가이유효지방조지표분석。
In this study, liquor index evaluation system had been set up using analytic hierarchy process (AHP), and the composite indexes of base liquor produced by 6 working teams at different time were calculated, then such indexes were compared with the sensory ranking, and SPSS was used for 72 Nongxiang base liquor samples to analyze the index correlations. The results suggested that, the use of AHP could effec-tively analyze the overall quality and the defects of base liquor produced by each working team. The index analytic results based on AHP were consistent with the sensory evaluation results, accordingly, such system could be used as the auxiliary tool for the evaluation of base liquor. However, it still had certain limitations (it could not well calculate the proportioning of each index). There were positive/negative correlations among the indexes, and the correlation degree of each index was obtained, which was beneficial to index analysis.