Study on Sensory Evaluation of Feed Condiments on DDC Science and Technology Day
Absrtact: Sensory evaluation is an indispensable research means in the development of food and other products. Sensory evaluation methods are widely used in the field of food. Feed flavoring agents have different application objects, but reasonable sensory evaluation is helpful to product development, quality control and marketing demands. In this paper, the construction methods and precautions of sensory evaluation laboratory of feed condiment, the selection and training of evaluators, the selection of scientific sensory evaluation methods, and the methods of sensory quality control are described, which provide methods and methods for sensory evaluation in the development and quality control of feed condiment.
Key words: sensory evaluation, feed seasoning, method
Feed seasoning refers to the feed additive used to improve the flavor and palatability of feed and enhance the appetite of animals. At present, feed condiments are more and more widely used in feed. How to evaluate the quality of feed condiments? Animal experimental methods can be used to evaluate the performance and application effect of products, but human evaluation is still indispensable for describing the characteristics of products. Sensory evaluation methods can be more intuitive to describe, with the physical and chemical indicators and hygienic indicators of products. In contrast, color, aroma and taste are often the most intuitive indicators for describing and judging product quality. The aroma and flavor of feed condiments lack corresponding detection methods, and can not be tested and monitored as physical and chemical indicators and hygienic indicators. Combined with the sensory evaluation experiments in daily work, the methods and experiences in the implementation process are summarized, and the sensory evaluation of feed seasoning is studied, which provides the methods and methods for product design, development and quality control.
1 Establishment of Sensory Assessment Room 
The linguistic description of aroma and taste of feed condiments can not be separated from human sensory evaluation. In order to reduce the influence of external environment on human sensory evaluation, sensory evaluation should be carried out in a special laboratory. The sensory evaluation room should be located in a well ventilated, odorless and noiseless area. The appraisal room should be separated from the sample preparation area, adopt neutral or non-distracting colors, recommend Milky white, white or neutral light grey, adopt odorless, non-adsorptive and odorless building materials, keep the room well ventilated, quiet and have enough brightness to facilitate the appraisal.
2. Screening of evaluators 
Sensory evaluation is to evaluate and describe samples by means of seeing, smelling, tasting and touching. Because there are differences in sensory organs between people, the sensitivity is different. Therefore, in order to improve the scientificity and accuracy of information, it is particularly important to train a group of qualified sensory evaluators. Sensory evaluators should be healthy, interested in sensory evaluation activities, have good living habits, do not smoke, do not like alcohol, have a certain understanding of products, have a certain ability of analysis and understanding and language expression and description. If it is product development, it can be selected within the R&D or quality control department, and can obtain professional information more quickly. If it is a market test, you can choose people who have a better sense of smell and taste in many departments.
3. Selection of sensory evaluation methods [3-4]
Sensory evaluation of feed condiments includes sensory description of samples and distinction of two or more samples. According to the different evaluation purposes, different sensory evaluation tests were designed to analyze the aroma and sweetness of the samples. National standards GB/T12310-1990, GB/T12311-1990, GB/T17321-1998, GB/T12312-1990 and other standards are equivalent or refer to the corresponding international standards to specify and explain various specific sensory analysis methods in detail. According to the purpose of evaluation, appropriate evaluation methods are selected. The common sensory analysis methods in GB10220-88 are: a, difference test; b, scale and category test; c, analysis or descriptive test.
In the daily sensory analysis of feed condiments, the commonly used methods are contrast test, three-point test, two-three-point test, ranking method and grading method in scale and category test, and analysis or descriptive test. For example, when evaluating the differences between newly developed products and existing products, a three-point test method can be used. The evaluator needs to evaluate whether there are significant differences in aroma and flavor between the two. According to the requirements of the test method, the evaluator is provided with three coded samples, two of which are ident. The evaluator is required to select the samples which are different from the other two samples. According to the statistical results of the number of questions and answers correctly answered, the difference between the two samples can be obtained by checking the table of test values. In daily quality control, two-three point test is often used to control the sensory quality difference of batch products. Analytical or descriptive test can be used to analyze the trend difference of sensory quality and to develop new products.
Table 1 Test Method for Sensory Evaluation and Analysis of Feed Condiments 
Sensory evaluation method
Pairwise comparative test
Determine whether there is a noticeable difference between the two samples
Sensory quality control of batch products, judgement of evaluator's ability and judgement of sample quality in new product development and routine process inspection
Two-three point test
Scaling and Category Testing
Sorting and scoring
New Product Development without Target Object, Quality Judgment of Samples, Judgment of Evaluator's Ability
Determination of Specific Indicators in New Product Development
Analytical or descriptive analysis