Application of Subjective and Objective Combination Weighting Method in Food Sensory Evaluation

被引：0
作者：
Gao T. [1 ]
Luo H. [1 ]
Wu R. [1 ]
He L. [1 ,2 ]
Cheng F. [1 ]
Xiang Q. [1 ]
Tang H. [1 ]
机构：
[1] College of Biology and Food Engineering, Chongqing Three Gorges University, Wanzhou
[2] Chongqing Wanzhou Food and Drug Inspection Institute, Wanzhou
来源：
Tang, Huali (hualidfood@163.com) | 1600年 / Editorial Department of Science and Technology of Food Science卷 / 42期
关键词：
multi-index comprehensive evaluation; objective weighting method; sensory evaluation; subjective weighting method; subjective-objective combination weighting method;
D O I：
10.13386/j.issn1002-0306.2020120230
中图分类号：
学科分类号：
摘要：
To make the weight of each evaluation index in food sensory evaluation more reasonable and scientific, the feasibility of subjective-objective combination weighting method in food sensory evaluation was investigated. Taking the sensory evaluation of yogurt as an example, taking the number of significant differences among groups as the index, the optimal subjective weighting method and objective weighting method were selected. Based on the selected subjective weighting method and objective weighting method, the feasibility of subjective-objective combination weighting method in food sensory evaluation was investigated. The results showed that, when the number of significant differences among groups was taken as the index, the ring comparison method(20) was better than forced decision method(16) in the subjective weighting method; the entropy method(20) was better than principal component analysis method(18) in the objective weighting method; the product method and the linear efficacy coefficient method(18) were better than the combination weighting method of unitized constraints(16) among the combination weighting methods, but after synthesizing the ranking results of the three methods, it was concluded that the linear efficacy coefficient method had more advantages in the sensory evaluation of yogurt. It is hoped that this paper could provide a new idea for how to determine the weight of each evaluation index in food sensory evaluation. © 2021 Editorial Department of Science and Technology of Food Science. All rights reserved.
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页码：300 / 307
页数：7
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