该研究利用智能感官设备,将饮中与饮后两个阶段的感官分析相结合,采用饮中面部表情分析,饮后注意网络测试分析,脑电情绪感知测试分析和啤酒饮用品质消费者表达标识构建为依托,智能化地评估消费者对于啤酒产品的饮中喜好度以及饮后舒适度。结果表明,饮中的正向情绪与饮后舒适度综合排序有关,饮后舒适度的3种测试结果显示出了较高的一致性。因此,研究通过建立饮中与饮后这2个阶段的智能感官评价模式,将对于啤酒的感官分析开辟新的方向,也将鼓励新型智能仪器在感官方面的使用。
李德超
,
丁小燕
,
张万伯
,
李喜书
,
曹婷
,
孟芳会
,
王进
,
李红
,
杨东
,
武敏
. 基于智能感官设备饮中喜好度及饮后舒适度的纯生啤酒的可饮性研究[J]. 食品与发酵工业, 2025
, 51(13)
: 144
-149
.
DOI: 10.13995/j.cnki.11-1802/ts.040327
In this study, intelligent sensory equipment was used to combine the sensory analysis during and after beer drinking, and intelligently assess consumers’ preference for beer products during drinking and consumers’ post-drinking comfort based on the analysis of facial expression during drinking, the analysis of attention network test, electroencephalogram emotional perception test and the consumer expression mark of beer drinking quality after drinking.The results showed that the positive emotion during drinking was related to the comprehensive ranking of overall post-drinking comfort, and the three test results showed a high consistency.Therefore, through the establishment of intelligent sensory evaluation methods during and after drinking, this study will make a new direction for sensory analysis of beer in an intelligent way and will contribute to encourage the new equipment using in sensory evaluation.
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