【摘要】 根据模糊数学理论结合现代食品感官分析技术 ,提出一套菜用大豆感官品质鉴定体系 :①评价人员的选定与考核 ,②模糊综合感官评价分析 ,③主观偏差的检测。按此体系对 15 4份夏播菜用大豆品种进行感官品质鉴定 ,发现感官品质较差品种 14份 ,一般品种 75份 ,较好品种 6 0份 ,优良品种 5份 ,其中南农大黄豆、台湾 30 9、海系 13、金湖大青豆、香水豆为优良品种。结果还表明 :华南热带四季大豆区、长江中下游春夏豆区存在丰富的感官品质优良的品种资源 ,中南春夏秋豆区、西南高原春夏豆区、国外地区选择潜力较大 ,进行感官品质育种选择改进为可行的。更多还原

【Abstract】 A system of sensory quality evaluation of vegetable soybean was preliminarily established, including four main processes:(1) Checking the member of sensory assessing panel;(2)Preparing the specimens of non-cooked and cooked soybean with appropriate processing procedure;(3)Estimating the validity of assessment ; (4)Sensory fuzzy synthetic assessment. The quality of 154 Summer-planted varieties were evaluated with sensory organs according to this system, the result was that: the worse or inferior was 14 varieties, the ordinary 75,the better 60,the excellent 5 (Nannong Dahuangdou, Taiwan 309,Haixi 13,Jinhu Daqingdou, Xiangshuidou).更多还原