王琼波

（漯河医学高等专科学校食品营养系，河南  漯河  462002）

摘要：为了阐明清汁型米酒感官指标对其感官品质影响程度的差异，采用排序法对其感官指标色泽、形态、气味和滋味进行了分析。结果表明：清汁型米酒的感官指标中滋味最重要，气味次之，最后是形态和色泽，且形态和色泽的重要性间无显著性差别（a=0.05）。该研究为清汁型米酒感官品质的科学评价及新产品开发提供参考。

关键词：清汁型米酒；感官指标；重要性；排序法

Study on the Importance of Sensory Indexes of RiceWine Juices

WANG Qiong-bo

（Department of Food and Nutrition，Luohe Medical College，Luohe 462002，China）

Abstract: This study aimed at the importance ranking of the sensory indexes of rice wine juices. The color，appearance，aroma and taste were analyzed by ranking test. The results showed that taste was the most important，aroma was the second，appearance and color are the last. And there was no significant difference in the importance ofappearance and color. The results can provide a reference for the scientific evaluation of sensory quality and thedevelopment of new products of rice wine juice.

Key words: rice wine juices；sensory indexes；importance；ranking

中图分类号：TS26 文献标志码：A 文章编号：1007-7871（2021）05-0016-04

2021，Vol.24，No.5