感官评价在化妆品中的应用
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- 英文论文题名：Application of sensory evaluation in the cosmetics
- 论文作者：周兆清 ; 曹蕊 ; 王楠 ; 赵华
- 英文论文作者：Zhou Zhao-qing ; Cao Rui ; Wang Nan ; Zhao Hua ; School of Science ; Beijing Technology and Business University ; Center for Health Food Evaluation ; China Food and Drug Administration
- 年：2016
- 作者机构：北京工商大学理学院;国家食品药品监督管理总局保健食品审评中心;
- 论文关键词：感官评价 ; 化妆品 ; 检验方法 ; 数据处理
- 英文论文关键词：sensory evaluation ; cosmetic ; method ; statistical analysis
- 会议召开时间：2016-06-15
- 会议录名称：第十一届中国化妆品学术研讨会论文集
- 英文会议录名称：The Proceedings of the 11th Seminar on Cosmetic China
- 语种：中文
- 分类号：TQ658
- 学会代码：ZGXE
- 会议名称：第十一届中国化妆品学术研讨会
- 会议地点：中国上海
- 主办单位：中国香料香精化妆品工业协会
- 学会名称：中国香料香精化妆品工业协会
- 页数：6
- 文件大小：364k
- 原文格式：O
- 会议级别：全国
摘要
论述了感官评价的定义、基本方法及其在化妆品中的应用,着重阐述了化妆品感官评价过程中人员遴选、实验室要求、感官培训和评价检验方法,以及对感官评价数据进行分析的方法,并对化妆品感官评价发展前景进行了展望。
In this paper,the definition and basic methods of sensory evaluation are reviewed,as well as some applications in the cosmetics.Selection and recruitment of the panel,requirement for laboratory,training,the methods of sensory evaluation and data analysis methods are mainly discussed.Finally,the deficiencies of cosmetic sensory evaluation in China is pointed out and the future of development is also forecast in this article.
In this paper,the definition and basic methods of sensory evaluation are reviewed,as well as some applications in the cosmetics.Selection and recruitment of the panel,requirement for laboratory,training,the methods of sensory evaluation and data analysis methods are mainly discussed.Finally,the deficiencies of cosmetic sensory evaluation in China is pointed out and the future of development is also forecast in this article.
引文
[1]张鑫.轻工产品的感官评价方法的建立[C]//中国科学技术协会.科学时代—2014科技创新与企业管理研讨会论文集上:科技创新.中国科学技术协会,2014.
[2]周家春.食品感官分析[M].北京:中国轻工业出版社,2013:1.
[3]姜文,于帆.产品设计评价中感官评价方法的应用研究[J].中国科技信息,2012,12(136):198-211.
[4]张水华,徐树来,王永华.食品感官分析与实验[M].北京:化学工业出版社,2006:53-56.
[5]J M Murray,C M Delahunty,I A Baxter.Descriptive sensory analysis:past,present and future[J].Food Research International,2001(34):461-471.
[6]Vincent A L Wortel,Johann W Wiechers.Skin sensory performance of individual personal care ingredients and marketed personal care products[J].Food Quality and Preference,2000(11):121-127.
[7]A M Pensé-Lhéitier,C Guilabert,M A Bueno,et al.Sensory evaluation of the touch of a great number of fabrics[J].Food Quality and Preference,2006,17:482-488.
[8]征矢智美,福王中连,丹野修.中国女性对护肤用化妆品的使用感觉与感情因素的关系[C]//中国香料香精化妆品工业协会2006年中国化妆品学术研讨会论文集.中国香料香精化妆品工业协会,2006.
[9]史波林,赵镭,汪厚银,等.感官分析评价小组及成员表现评估技术动态分析[J].食品科学,2014,8(35):29-35.
[10]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会ISO 8589-2007设计感官分析实验室的一般导则[S].北京:中国标准出版社,2005.
[11]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T 13868-2009感官分析-建立感官分析实验室的一般导则[S].北京:中国标准出版社,2005.
[12]L B AUST,L P ODDO,J E WILD,et al.The descriptive analysis of skin care products by a trained panel of judge[J].J.Soc.CosmetChem.,1987,11(38):443-449.
[13]Lucía Boinbaser,Maria Emma Parente,John C Castura,et al.Dynamic sensory characterization of cosmetic creams during application using Temporal Check-AU-That-Apply(TCATA)questions[J].Food Quality and Preference,2015.
[14]Naomi Oshinsky Schwartza.Adaptation of the sensory texture profile method to skin care products[J].Journal of Texture Studies,1975,6:33-42.
[15]STONE H,SIDELJ,OLIVER S,et al.Sensory evaluation by quantitative descriptive nalysis[J].Food Technol.1974,28:24-34.
[16]ASTM International.ASTM E1490-11 Standard Guide for Two Sensory Descriptive Analysis Approaches for Skin Creams and Lotions[S].ASTM,West Conshohocken,PA,2011.
[17]白晓云,符移才,牛文霞,等.市售代表性面贴膜的使用效果与功效的比较研究[J].广东化工,2013,27:57-61.
[18]职蕾蕾,於勤,鲁楠.消费者对保湿乳感官评价的性别差异[J].日用化学品科学,2013,1:34-42.
[19]Gilbert,Laura,Savary,et al.Predicting sensory texture properties of cosmetic emulsions by physical measurements[J].Chemometrics and Intelligent Laboratory Systems,2013,124:21-31.
[20]Gilbert,Laura,Picard,et al.Impact of Polymers on Texture Properties of Cosmetic Emulsions:A Methodological Approach s[J].Journal of Sensory Studie,2012,27(5):392-402.
[21]Laura Gilbert,Vincent Loisel,Geraldine Savary,et al.Stretching properties of xanthan,carob,modified guar and celluloses in cosmetic emulsions[J].Carbohydrate Polymers,2013,93:644-650.
[22]吴喜之.非参数统计[M].北京:中国统计出版社,2006:3-4.
[23]Technical Committee ISO/TC 34,Food products,Subcommittee SC 12,Sensory analysis.ISO 11132:2012(E)Sensory analysis-Methodology-Guidelines for monitoring the performance of a quantitative sensory panel[S].The International Organization for Standardization,2012.
[24]汪冬华.多元统计分析与SPSS应用[M].上海:华东理工大学出版社,2010:141-170,187-205.
[25]王硕,穆曼,董银卯,等.模糊评判法在膏霜化妆品感官评价中的应用[J].日用化学工业,2011,1(41):32-34.
[26]张天栋,杨建云,朱东来,等.熵值法在卷烟消费者感官质量评价中的应用[J].西南农业学报,2014,2(27):823-828.
[27]赫君菲.建立凝固型酸奶质构参数对感官性质的预测模型[D].扬州大学,2013:21-24.
[28]S WANG,M S KISLALIOGL,M BREUER.The effect of rheological properties of experimental moisturizing creams/lotions on their efficacy and perceptual attributes[J].International Journal of Cosmetic Science,1999,21:167-188.
[29]Geraldine Savary,Michel Grisel,Celine Picard.Impact of emollients on the spreading properties of cosmetic products:A combined sensory and instrumental characterization[J].Colloids and Surfaces B:Biointerfaces,2013,102:371-378.
[2]周家春.食品感官分析[M].北京:中国轻工业出版社,2013:1.
[3]姜文,于帆.产品设计评价中感官评价方法的应用研究[J].中国科技信息,2012,12(136):198-211.
[4]张水华,徐树来,王永华.食品感官分析与实验[M].北京:化学工业出版社,2006:53-56.
[5]J M Murray,C M Delahunty,I A Baxter.Descriptive sensory analysis:past,present and future[J].Food Research International,2001(34):461-471.
[6]Vincent A L Wortel,Johann W Wiechers.Skin sensory performance of individual personal care ingredients and marketed personal care products[J].Food Quality and Preference,2000(11):121-127.
[7]A M Pensé-Lhéitier,C Guilabert,M A Bueno,et al.Sensory evaluation of the touch of a great number of fabrics[J].Food Quality and Preference,2006,17:482-488.
[8]征矢智美,福王中连,丹野修.中国女性对护肤用化妆品的使用感觉与感情因素的关系[C]//中国香料香精化妆品工业协会2006年中国化妆品学术研讨会论文集.中国香料香精化妆品工业协会,2006.
[9]史波林,赵镭,汪厚银,等.感官分析评价小组及成员表现评估技术动态分析[J].食品科学,2014,8(35):29-35.
[10]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会ISO 8589-2007设计感官分析实验室的一般导则[S].北京:中国标准出版社,2005.
[11]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T 13868-2009感官分析-建立感官分析实验室的一般导则[S].北京:中国标准出版社,2005.
[12]L B AUST,L P ODDO,J E WILD,et al.The descriptive analysis of skin care products by a trained panel of judge[J].J.Soc.CosmetChem.,1987,11(38):443-449.
[13]Lucía Boinbaser,Maria Emma Parente,John C Castura,et al.Dynamic sensory characterization of cosmetic creams during application using Temporal Check-AU-That-Apply(TCATA)questions[J].Food Quality and Preference,2015.
[14]Naomi Oshinsky Schwartza.Adaptation of the sensory texture profile method to skin care products[J].Journal of Texture Studies,1975,6:33-42.
[15]STONE H,SIDELJ,OLIVER S,et al.Sensory evaluation by quantitative descriptive nalysis[J].Food Technol.1974,28:24-34.
[16]ASTM International.ASTM E1490-11 Standard Guide for Two Sensory Descriptive Analysis Approaches for Skin Creams and Lotions[S].ASTM,West Conshohocken,PA,2011.
[17]白晓云,符移才,牛文霞,等.市售代表性面贴膜的使用效果与功效的比较研究[J].广东化工,2013,27:57-61.
[18]职蕾蕾,於勤,鲁楠.消费者对保湿乳感官评价的性别差异[J].日用化学品科学,2013,1:34-42.
[19]Gilbert,Laura,Savary,et al.Predicting sensory texture properties of cosmetic emulsions by physical measurements[J].Chemometrics and Intelligent Laboratory Systems,2013,124:21-31.
[20]Gilbert,Laura,Picard,et al.Impact of Polymers on Texture Properties of Cosmetic Emulsions:A Methodological Approach s[J].Journal of Sensory Studie,2012,27(5):392-402.
[21]Laura Gilbert,Vincent Loisel,Geraldine Savary,et al.Stretching properties of xanthan,carob,modified guar and celluloses in cosmetic emulsions[J].Carbohydrate Polymers,2013,93:644-650.
[22]吴喜之.非参数统计[M].北京:中国统计出版社,2006:3-4.
[23]Technical Committee ISO/TC 34,Food products,Subcommittee SC 12,Sensory analysis.ISO 11132:2012(E)Sensory analysis-Methodology-Guidelines for monitoring the performance of a quantitative sensory panel[S].The International Organization for Standardization,2012.
[24]汪冬华.多元统计分析与SPSS应用[M].上海:华东理工大学出版社,2010:141-170,187-205.
[25]王硕,穆曼,董银卯,等.模糊评判法在膏霜化妆品感官评价中的应用[J].日用化学工业,2011,1(41):32-34.
[26]张天栋,杨建云,朱东来,等.熵值法在卷烟消费者感官质量评价中的应用[J].西南农业学报,2014,2(27):823-828.
[27]赫君菲.建立凝固型酸奶质构参数对感官性质的预测模型[D].扬州大学,2013:21-24.
[28]S WANG,M S KISLALIOGL,M BREUER.The effect of rheological properties of experimental moisturizing creams/lotions on their efficacy and perceptual attributes[J].International Journal of Cosmetic Science,1999,21:167-188.
[29]Geraldine Savary,Michel Grisel,Celine Picard.Impact of emollients on the spreading properties of cosmetic products:A combined sensory and instrumental characterization[J].Colloids and Surfaces B:Biointerfaces,2013,102:371-378.
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