Khoa Cng ngh Thc phm Mn hc
nh gi cm quan trong cng ngh thc phm
GV: L Minh Tm CD07 * Nm hc 2009-2010 Website:
http://www.leminhtam.co.ccL Minh Tm 1
M t mn hcTi liu tham kho: [1]. Lawless, H.T., Heyman, H.,
Sensory Evaluation of Food: Principles and Practices, 2004 Nguyn
Hong Dng bin dch (2007) [2]. Nguyn Hong Dng, Ti liu th nghim nh gi
cm quan, NXB HQG Tp.HCM, 2005. Download:
http://www4.hcmut.edu.vn/~dzung/SEpractices.pdf Tiu chun nh gi sinh
vin: n C tnh ch ng v thi nghim tc trong hc tp.n
Topic: doing and presenting
L Minh Tm 2
nh gi cm quan l g ?Phng php khoa hc c s dng gi ln, o c, phn tch
v gii thch cm gic i vi cc sn phm vn c nhn bit thng qua cc gic quan:
th gic, khu gic, xc gic, v gic v thnh gic.Scientific method used to
evoke, measure, analyze, and interpret Scientific method used to
evoke, measure, analyze, and interpret those responses to products
as perceived through the senses of sight, those responses to
products as perceived through the senses of sight, smell, touch,
taste and hearing. smell, touch, taste and hearing.
(Stone & Sidel, 1993)
Evoke
Measure
Analyse
InterpretL Minh Tm 3
C s khoa hc
Natural Science/ Technology
Sensory Science LABORATORY Discriminative/ Descriptive
Behaviour Science/ Humanities Marketing Methods
Chemical/Physical Methods
CONSUMER Affective/Cognitive
PRODUCT PERSON
L Minh Tm 4
C s khoa hcInteracting Departments: U. S. Foods and Consumer
Products Industries
Sensory Evaluation
Marketing Research Marketing
Legal Services
Packaging/ Design
Product Research
Sales Manufacturing Purchasing
Security/ Toxicology Engineering/ process develop Quality
Control
L Minh Tm 5
nh gi cm quan c th thay th ?
V sao ?1.
Q
Nh sn xut cn phi bit cht lng cm quan ca sn phm do Nh xu c ph bi
ch l c c s ph mnh lm ra. l
2. 3.
Khng th suy lun cht lng cm quan t cc loi s liu khc. th lu ch l c
t lo s li kh H s tng quan gia kt qu ca phng php thit b v cm gi k qu
ph thi b quan rt km. r k
4.
Ngi tiu dng kh c th suy lun t nhng thng tin thng mi. Ng d kh th
lu t nh mL Minh Tm 6
Mt s li khuynBa nguyn tc c bn n S v danh ca cc mu nh gi n S c lp
ca cc cu tr li n Kim sot iu kin th nghim
L Minh Tm 7
iu kin cn v Con ngi ng
L Minh Tm 8
iu kin cn v C s vt cht s ch
L Minh Tm 9
Nhm php th trong nh gi cm quan1.
Nhm php th phn bit Nhm php th m t Nhm php th th hiu
2.
3.
Ch : mc ch th nghim (la chn php th), s lng ngi th, chuyn gia hay
ngi th thng thng.L Minh Tm 10
Nhm php th phn bit
L Minh Tm 11
Nhm php th m t
L Minh Tm 12
L Minh Tm 13
L Minh Tm 14
Php th th hiu chp nhn ch nh cp i th hiu th hi so hng th hiu h th
hi cho im th hiu i th hiAge 10 20 30 40 50 60 70
k j
L Minh Tm 15
Example: Baby Lemonfruit
L Minh Tm 16
nh gi cm quan lm g ?Kim tra cht lngn
Mc ch n Phn hng sn phm theo tiu chun (quc t, quc gia, ngnh, x
nghip- TCVN: 3215-79) Phng php tin hnh n Xc nh tiu chun cht lng
(quality standards) Sn phm ?
n
n
L Minh Tm 17
L Minh Tm 18
Hng pht trin
Nghin cu th trng c th tr v pht trin sn phm mi ph tri s ph m
Nghin cu c bn c b Sensory Perception: Physiological, Psychological
& Cultural Factors Multivariate preference and liking
models
L Minh Tm 19
Kt lun chungn
nh gi cm quan v ang c dng trong Kim tra cht lng, nghin cu v pht
trin sn phm. Trong tng lai:n n n
n
Tm l ngi tiu dng m bo cht lng ph hp th hiu Nhn chng hc, x hi hc
(cross-culture)
Saving s
$L Minh Tm 20
