Method for establishing sensory evaluation scale of drinking water

Abstract

A method for establishing a drinking water sensory evaluation scale is characterized in that various statistical methods and evaluation methods are used for establishing an evaluation standard and scale suitable for the drinking water industry according to sensory characteristics of a drinking water inlet, a water quality sensory evaluation method for effluent of a drinking water treatment device can be used, and a scientific sensory index system is established. The sensory evaluation method is standardized, and the sensory evaluation level of water quality of the drinking water treatment device is improved.

Description

[Technical field]

[0001] The invention relates to the technical field of sensory evaluation of drinking water, and in particular to a method for establishing a sensory evaluation scale for drinking water. [Background technology]

[0002] There are many types of drinking water treatment devices on the market with different functions. Users still encounter sensory problems such as "the smell of bleach (the smell of disinfectant)", "plastic taste", and "astringent taste" when using drinking water treatment devices. Since the substances that cause odors in water are complex and changeable, the evaluation methods are imperfect, and the detection limits of some substances are outside the range of national health and safety indicators, it is difficult to draw conclusions directly through traditional physical and chemical substance testing and analysis. At the same time, the differences in sensory characteristics and the advantages and disadvantages of the water quality of different drinking water treatment devices cannot be distinguished. Therefore, by introducing sensory quality evaluation and drawing on modern sensory science theories, a scientific sensory evaluation method for the water quality of drinking water treatment devices is formulated, a scientific drinking water sensory index system is established, and sensory evaluation methods are standardized to improve the sensory evaluation level of the water quality of drinking water treatment devices. [Summary of the invention]

[0003] The purpose of the present invention is to establish evaluation standards and scales suitable for the drinking water industry based on the sensory characteristics of drinking water inlet, to establish a scientific sensory index system for the sensory evaluation method of water quality effluent from drinking water treatment devices, to standardize the sensory evaluation method, and to improve the sensory evaluation level of water quality from drinking water treatment devices.

[0004] The present invention relates to a method for establishing a drinking water sensory evaluation scale, characterized in that the method comprises the following steps:

[0005] Step 1: Determine the scope and type of samples to be evaluated, select different bottled waters according to the common TDS range and conventional classifications on the market, including but not limited to: purified water, mineral water, natural water and natural mineral water, establish a sample library and give the samples storage numbers as storage water samples for backup;

[0006] Step 2: Select professional sensory evaluators and establish a professional evaluation talent pool;

[0007] Step 3: Select and organize evaluators to evaluate and describe drinking water from multiple dimensions. By collecting the evaluators' descriptive words for the sensory aspects of drinking water, combined with the sensory characteristics of drinking water and considering the comprehensive coverage of the description, descriptive words from four sensory dimensions, namely appearance, smell, basic taste and taste, are established to form a descriptive word library. The specific descriptive word library is shown in Table 1.

[0008] Sensory Dimension Descriptive words Appearance Transparent, bubbles, impurities, particles odor Fresh, fishy, ​​earthy, odorless, plastic Basic flavor Sweet, tasteless, sour, salty, metallic, bitter Taste Smooth, soft, rough, dry

[0009] Table 1: The four-dimensional sensory description vocabulary of drinking water

[0010] Step 4: For the sensory characteristics descriptors of the four dimensions of drinking water, select the water samples stored in step 1 and set them as physical reference water samples of different intensities according to the intensity gradient of preference;

[0011] Step 5: Select two adjacent intensity representative reference water samples within the sensory scale of the sensory characteristics of each dimension, take one small sample of one representative reference water sample and two small samples of the other, and ask sensory evaluators to conduct a three-point sensory evaluation;

[0012] Step 6: Count the number of people m who were correctly identified in step 5, and according to the number of people m and the significance level α that was determined, obtain the critical value F of the test through statistical principles, and use F as the critical value of the number of people who meet the standard;

[0013] Step 7: If the number of correctly identified people does not meet the standard, appropriately increase the difference intensity gradient and reset two adjacent water samples of different intensities as reference water samples for comparison, and repeat steps 5 and 6 until the number of correctly identified people meets the standard;

[0014] Step 8: Select the corresponding reference water samples of each scale on the preliminarily established four-dimensional sensory evaluation scale for drinking water, and conduct a ranking test sensory evaluation; based on the tasting data of the ranking test of the sensory evaluators, calculate the statistic Ftest through the Friedman test statistical method, and find the critical value Fα through the Friedman test critical value table; compare Ftest and Fα, when Ftest>Fα, it means that there are significant differences between the reference water samples of each scale at the α significance level;

[0015] Step 9: Based on the above Friedman test statistical analysis, the Page test analysis is performed again. According to the rank and order, the samples can be preliminarily sorted, and then the Page test statistic is calculated as L value = (1×R1) + (2×R2) + (3×R3) + (4×R4) + ... + (P×RP), where P is the number of water samples and RP is the rank sum of each water sample; based on the known number of evaluators J, the number of samples P and the pre-determined significance level α, the critical value is Fα from the complete block design Page test critical value table; compare L and Fα, when L>Fα, it means that at the α significance level, the evaluators can distinguish the differences between the reference water samples of each scale;

[0016] Step 10, if the above conditions are met, the evaluation scale of the sensory characteristics of each dimension finally established is consistent with the evaluation scale preliminarily established in step 7; if the above conditions are not met, there is no significant difference between the reference water samples of each scale in the evaluation scale preliminarily established in step 5, and the evaluation scale is re-established and re-verified through the above steps 7-9 until the above conditions are met, and the evaluation scale of the sensory characteristics of each dimension is established; the representative reference water samples of different intensities of the four sensory dimensions of drinking water are finally determined, as shown in Table 2:

[0017]

[0018]

[0019] Table 2: Representative reference water samples of different intensities in the four sensory dimensions of drinking water

[0020] Step 11, 10 sensory evaluation personnel use a 0:4 scoring scale to determine the weights of the drinking water sensory rating indicators, and divide the importance gap between two indicators into three levels: two levels greater, one level greater, and equivalent. The weights of each sensory evaluation indicator can be calculated according to the weight formula;

[0021] In step 12, 10 evaluators scored each dimension of the reference water samples of different categories, and the median value was taken as the final result of each reference water sample.

[0022] Furthermore, in step 12, the 10 water tasters score each dimension of the reference water samples of different categories, and the final score of each water taster is calculated according to the formula Me=P1×W1+P2×W2+P3×W3+P4×W4, wherein Me is the median score of the water sample, W is the weight of each dimension, and P is the score of each dimension given by the water taster, and the median value is taken as the final result of each reference water sample.

[0023] In step 1, people who drink a lot of bottled water on a daily basis, have a strong health awareness, high brand loyalty, different demographic characteristics and specific needs, as well as consumers with diverse consumption behaviors and different psychological and drinking habits are selected as the sample population, and different samples are randomly provided to the sample population. The sample population scores different water samples in the warehouse according to their personal preferences on a 9-point scale, with 1 point indicating "very dislike" and 9 points indicating "very like". The preference score of each water sample is counted and the average is calculated to obtain the average preference of each water sample. Combined with the TDS range and type differences of bottled water, a water sample preference difference library is established.

[0024] In step 2, through a continuous internal training, selection and assessment process, a team of experienced and well-trained sensory evaluators is selected and established from the team of water tasters trained within the company to establish a sensory evaluation talent pool.

[0025] In step 5, the criteria for the three-point sensory evaluation are established by requiring each evaluator participating in the evaluation to identify a sample that is different from the other two samples.

[0026] In step 6, after determining the connection value F of the test, when m>F, it means that the representative reference water samples of the two adjacent scales have significant differences at the α level, and when m<F, it means that the representative reference water samples of the two adjacent scales do not have significant differences at the α level;

[0027] In step 11: wherein the 0:4 scoring method is divided into three situations: "0:4", "2:2" and "1:3". The specific method is that when the sensory evaluation indicators are compared one-to-one to determine their respective importance, the importance difference of the two indicators is divided into three levels: two levels larger, one level larger, and equivalent; "0:4" is adopted for two levels larger, "1:3" is adopted for one level larger, and "2:2" is adopted for equivalent importance.

[0028] In step 12, the scoring result is obtained according to the formula, and the final scoring result of each water taster is calculated according to the formula Me=P1×W1+P2×W2+P3×W3+P4×W4, where Me is the median score of the water sample, W is the weight of each dimension, and P is the score of each dimension given by the water taster.

[0029] The present invention utilizes various statistical methods and evaluation methods to target the sensory characteristics of drinking water inlet, establishes evaluation standards and scales adapted to the drinking water industry, can establish a scientific sensory index system for the sensory evaluation method of water quality effluent from drinking water treatment devices, standardize the sensory evaluation method, and improve the sensory evaluation level of water quality from drinking water treatment devices. [Specific implementation method]

[0030] The present invention will be described in detail below in conjunction with embodiments. The following embodiments are exemplary and are only used to explain the present invention, and should not be construed as limiting the present invention.

[0031] In the description of the present invention, it is necessary to understand that the terms "center", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside" and the like to indicate directions or positional relationships are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the referred device or element must have a specific direction, be constructed and operated in a specific direction, and therefore should not be understood as limiting the present invention.

[0032] The present invention relates to a method for establishing a sensory evaluation scale for drinking water, characterized in that the method comprises the following steps:

[0033] Step 1: Determine the scope and type of samples to be evaluated, select different bottled waters according to the common TDS range and conventional classifications on the market, including but not limited to: purified water, mineral water, natural water and natural mineral water, establish a sample library and give the samples storage numbers for future use;

[0034] Step 2: Select professional sensory evaluators and establish a professional evaluation talent pool;

[0035] Step 3: Select and organize evaluators to evaluate and describe drinking water from multiple dimensions. By collecting the evaluators' descriptive words for the sensory aspects of drinking water, combined with the sensory characteristics of drinking water and considering the comprehensive coverage of the description, descriptive words from four sensory dimensions, namely appearance, smell, basic taste and taste, are established to form a descriptive word library. The specific descriptive word library is shown in Table 1.

[0036] Sensory Dimension Descriptive words Appearance Transparent, bubbles, impurities, particles odor Fresh, fishy, ​​earthy, odorless, plastic Basic flavor Sweet, tasteless, sour, salty, metallic, bitter Taste Smooth, soft, rough, dry

[0037] Table 1: The four-dimensional sensory description vocabulary of drinking water

[0038] Step 4: For the sensory characteristics descriptors of the four dimensions of drinking water, select the water samples stored in step 1 and set them as physical reference water samples of different intensities according to the intensity gradient of preference;

[0039] Step 5: Select two adjacent intensity representative reference water samples within the sensory scale of the sensory characteristics of each dimension, take one small sample of one representative reference water sample and two small samples of the other, and ask sensory evaluators to conduct a three-point sensory evaluation;

[0040] Step 6: Count the number of people m who were correctly identified in step 5, and according to the number of people m and the significance level α that was determined, obtain the critical value F of the test through statistical principles, and use F as the critical value of the number of people who meet the standard;

[0041] Step 7: If the number of correctly identified people does not meet the standard, appropriately increase the difference intensity gradient and reset two adjacent water samples of different intensities as reference water samples for comparison, and repeat steps 5 and 6 until the number of correctly identified people meets the standard;

[0042] Step 8: Select the corresponding reference water samples of each scale on the preliminarily established four-dimensional sensory evaluation scale for drinking water, and conduct a ranking test sensory evaluation; based on the tasting data of the ranking test of the sensory evaluators, calculate the statistic Ftest through the Friedman test statistical method, and find the critical value Fα through the Friedman test critical value table; compare Ftest and Fα, when Ftest>Fα, it means that there are significant differences between the reference water samples of each scale at the α significance level;

[0043] Step 9: Based on the above Friedman test statistical analysis, the Page test analysis is performed again. According to the rank and order, the samples can be preliminarily sorted, and then the Page test statistic is calculated as L value = (1×R1) + (2×R2) + (3×R3) + (4×R4) + ... + (P×RP), where P is the number of water samples and RP is the rank sum of each water sample; based on the known number of evaluators J, the number of samples P and the pre-determined significance level α, the critical value is Fα from the complete block design Page test critical value table; compare L and Fα, when L>Fα, it means that at the α significance level, the evaluators can distinguish the differences between the reference water samples of each scale;

[0044] Step 10, if the above conditions are met, the evaluation scale of the sensory characteristics of each dimension finally established is consistent with the evaluation scale preliminarily established in step 7; if the above conditions are not met, there is no significant difference between the reference water samples of each scale in the evaluation scale preliminarily established in step 5, and the evaluation scale is re-established and re-verified through the above steps 7-9 until the above conditions are met, and the evaluation scale of the sensory characteristics of each dimension is established; the representative reference water samples of different intensities of the four sensory dimensions of drinking water are finally determined, as shown in Table 2:

[0045]

[0046]

[0047] Table 2: Representative reference water samples of different intensities in the four sensory dimensions of drinking water

[0048] Step 11, 10 sensory evaluation personnel use a 0:4 scoring scale to determine the weights of the drinking water sensory rating indicators, and divide the importance gap between two indicators into three levels: two levels greater, one level greater, and equivalent. The weights of each sensory evaluation indicator can be calculated according to the weight formula;

[0049] In step 12, 10 evaluators scored each dimension of the reference water samples of different categories, and the median value was taken as the final result of each reference water sample.

[0050] Step 12, 10 water tasters score each dimension of the reference water samples of different categories, and calculate the final score of each water taster according to the formula Me=P1×W1+P2×W2+P3×W3+P4×W4, where Me is the median score of the water sample, W is the weight of each dimension, and P is the score of each dimension given by the water taster. The median value is taken as the final result of each reference water sample.

[0051] In step 1, people who drink a lot of bottled water on a daily basis, have a strong health awareness, high brand loyalty, different demographic characteristics and specific needs, as well as consumers with diverse consumption behaviors and different psychological and drinking habits are selected as the sample population, and different samples are randomly provided to the sample population. The sample population scores different water samples in the warehouse according to their personal preferences on a 9-point scale, with 1 point indicating "very dislike" and 9 points indicating "very like". The preference score of each water sample is counted and the average is calculated to obtain the average preference of each water sample. Combined with the TDS range and type differences of bottled water, a water sample preference difference library is established.

[0052] In step 2, through a continuous internal training, selection and assessment process, a team of experienced and well-trained sensory evaluators is selected and established from the team of water tasters trained within the company to establish a sensory evaluation talent pool.

[0053] In step 5, the criteria for the three-point sensory evaluation are established by requiring each evaluator participating in the evaluation to identify a sample that is different from the other two samples.

[0054] In step 6, after determining the connection value F of the test, when m>F, it means that the representative reference water samples of the two adjacent scales have significant differences at the α level, and when m<F, it means that the representative reference water samples of the two adjacent scales do not have significant differences at the α level;

[0055] In step 11: wherein the 0:4 scoring method is divided into three situations: "0:4", "2:2" and "1:3". The specific method is that when the sensory evaluation indicators are compared one-to-one to determine their respective importance, the importance difference of the two indicators is divided into three levels: two levels larger, one level larger, and equivalent; "0:4" is adopted for two levels larger, "1:3" is adopted for one level larger, and "2:2" is adopted for equivalent importance.

[0056] In step 12, the scoring result is obtained according to the formula, and the final scoring result of each water taster is calculated according to the formula Me=P1×W1+P2×W2+P3×W3+P4×W4, where Me is the median score of the water sample, W is the weight of each dimension, and P is the score of each dimension given by the water taster. Specific embodiment 1:

[0058] Step 1: Determine the scope and type of samples to be evaluated. We selected the common bottled water on the market: purified water, mineral water, natural water, natural mineral water and mineral water. Based on the TDS (total dissolved solids) range, we selected the following brands as samples:

[0059] Sample 1 (Brand A purified water)

[0060] Sample 2 (Brand B Natural Sparkling Water)

[0061] Sample 3 (Brand C mineral water)

[0062] Sample 4 (Brand D purified water)

[0063] Sample 5 (Brand E Natural Spring Water)

[0064] Sample 6 (Brand F Natural Water)

[0065] Sample 7 (Brand G mineral water)

[0066] Sample 8 (Brand H Natural Soda Water)

[0067] Sample 9 (Brand I mineral water)

[0068] Sample 10 (Brand J mineral water)

[0069] These samples are assigned entry numbers and stored in the sample library for subsequent use.

[0070] Step 2: Select professional sensory evaluators and establish a professional evaluation talent pool. Ten people with rich water tasting experience were selected. They went through internal training, selection and assessment processes and were included in the professional evaluation talent pool.

[0071] Step 3: Organize evaluators to conduct evaluation description

[0072] The evaluators evaluated and described the drinking water from four dimensions: appearance, smell, basic taste and taste. We established the following description word library, see Table 1 for the specific description word library.

[0073] Sensory Dimension Descriptive words Appearance Translucent, bubbles, impurities, particles odor Fresh, fishy, ​​earthy, odorless, plastic Basic flavor Sweet, tasteless, sour, salty, metallic, bitter Taste Smooth, soft, rough, dry

[0074] Table 1: The four-dimensional sensory description vocabulary of drinking water

[0075] Step 4: Set up the physical reference water sample

[0076] Based on preference, we obtained the preference difference intensity gradient in the sample library, which are sample 1, sample 4, sample 3, sample 7, sample 5, sample 2, sample 8, sample 6, sample 10, and sample 9. Water samples with different intensities were selected from the sample library as physical reference water samples.

[0077] Step 5: Conduct three-point sensory evaluation

[0078] Within the sensory scale of sensory properties in each dimension, we selected two representative reference water samples of adjacent intensity and asked sensory evaluators to conduct a three-point sensory evaluation.

[0079] Step 6: Count and identify the correct number of people

[0080] Regarding the basic taste evaluation, 24 people conducted sensory evaluation on sample 1 and sample 4 using the three-point detection method. We counted the number of people who made correct identifications, m1=17, and based on the significance level α=0.05, we obtained the critical value of the test F=13 through statistical principles. There was a significant difference in basic taste between sample 1 and sample 4, so sample 1 was set as the first gradient.

[0081] Step 7: Adjust the Differential Intensity Gradient

[0082] We continued to compare sample 4 with sample 3, and used the three-point detection method to conduct sensory evaluations by 24 people. The number of correct identifications was m2=10, which did not meet the standard F=13. There was no significant difference in the basic taste between sample 4 and sample 3. We increased the difference intensity gradient and reset water samples of different intensities as reference water samples for comparison. We continued to compare sample 4 with sample 7, and used the three-point detection method to conduct sensory evaluations by 24 people. The number of correct identifications was m4=15, which met the standard F=13. There was a significant difference in the basic taste between sample 4 and sample 7, so sample 7 was set as the second gradient.

[0083] We continue to compare the sample 7 with the sample 5, and use the three-point detection method to conduct sensory evaluation for 24 people. The number of correct identifications m5=8 does not reach the standard F=13. There is no significant difference in the basic taste between the sample 7 and the sample 5. We increase the difference intensity gradient and reset water samples of different strengths as reference water samples for comparison. We continue to compare the sample 7 with the sample 2, and use the three-point detection method to conduct sensory evaluation for 24 people. The number of correct identifications m6=11 does not reach the standard F=13. There is no significant difference in the basic taste between the sample 7 and the sample 2. We increase the difference intensity gradient and reset water samples of different strengths as reference water samples for comparison. We continue to compare the sample 7 with the sample 8, and use the three-point detection method to conduct sensory evaluation for 24 people. The number of correct identifications m7=16 reaches the standard F=13. There is a significant difference in the basic taste between the sample 7 and the sample 8, so the sample 7 is set as the third gradient.

[0084] Step 8: Conduct sorting test and sensory evaluation

[0085] We conducted a ranking test sensory evaluation on the corresponding reference water samples of the three scales on the sensory evaluation scale of the basic taste dimension of drinking water that we initially established, and calculated the statistic Ftest=8.6 using the Friedman test statistical method. At the level of α=0.05, Fα=6.2, the ranking of the corresponding reference water samples on the three scales showed significant differences.

[0086] Step 9: Perform Page Inspection Analysis

[0087] Based on the results of the Friedman test, we further conducted a Page test analysis and calculated the statistic L = 133 at the level of α = 0.05. We compared it with the critical value Fα = 128, and found that the consistency of the ranking of the corresponding reference water samples on the three scales was significantly different.

[0088] Step 10: Establish an evaluation scale According to Ftest>Fα and L>Fα, we established an evaluation scale for the sensory characteristics of each dimension.

[0089] The present invention utilizes various statistical methods and evaluation methods to target the sensory characteristics of drinking water inlet, establishes evaluation standards and scales adapted to the drinking water industry, can establish a scientific sensory index system for the sensory evaluation method of water quality effluent from drinking water treatment devices, standardize the sensory evaluation method, and improve the sensory evaluation level of water quality from drinking water treatment devices.

[0090] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any form. Although the present invention is disclosed as a preferred embodiment as above, it is not used to limit the present invention. Any technician familiar with this profession can make some changes or modifications to equivalent embodiments of equivalent changes by using the technical contents disclosed above without departing from the scope of the technical solution of the present invention. However, any simple modification, equivalent changes and modifications made to the above embodiments according to the technology of the present invention are within the scope of the technical solution of the present invention without departing from the content of the technical solution of the present invention.

Claims

1. A method for establishing a sensory evaluation scale for drinking water, characterized in that: The method comprises the following steps: Step 1: Determine the scope and type of samples to be evaluated, select different bottled waters according to the common TDS range and conventional classifications on the market, including but not limited to: purified water, mineral water, natural water and natural mineral water, establish a sample library and give the samples storage numbers as storage water samples for backup; Step 2: Select professional sensory evaluators and establish a professional evaluation talent pool; Step 3: Select and organize evaluators to evaluate and describe drinking water from multiple dimensions. By collecting the evaluators' descriptive words for the sensory aspects of drinking water, combined with the sensory characteristics of drinking water and considering the comprehensive coverage of the description, descriptive words from four sensory dimensions, namely appearance, smell, basic taste and taste, are established to form a descriptive word library. The specific descriptive word library is shown in Table 1. Table 1: The four-dimensional sensory description vocabulary of drinking water Step 4: For the sensory characteristics descriptors of the four dimensions of drinking water, select the water samples in step 1 and set them as physical reference water samples of different intensities according to the intensity gradient of preference; Step 5: Select two adjacent intensity representative reference water samples within the sensory scale of the sensory characteristics of each dimension, take one small sample of one representative reference water sample and two small samples of the other, and ask sensory evaluators to conduct a three-point sensory evaluation; Step 6: Count the number of people m who were correctly identified in step 5, and according to the number of people m and the significance level α that was determined, obtain the critical value F of the test through statistical principles, and use F as the critical value of the number of people who meet the standard; Step 7: If the number of correctly identified people does not meet the standard, appropriately increase the difference intensity gradient and reset two adjacent water samples of different intensities as reference water samples for comparison, and repeat steps 5 and 6 until the number of correctly identified people meets the standard; Step 8: Select the corresponding reference water samples of each scale on the preliminarily established four-dimensional sensory evaluation scale for drinking water, and conduct a ranking test sensory evaluation; based on the tasting data of the ranking test of the sensory evaluators, calculate the statistic Ftest through the Friedman test statistical method, and find the critical value Fα through the Friedman test critical value table; compare Ftest and Fα, when Ftest>Fα, it means that there are significant differences between the reference water samples of each scale at the α significance level; Step 9: Based on the above Friedman test statistical analysis, the Page test analysis is performed again. According to the rank and order, the samples can be preliminarily sorted, and then the Page test statistic is calculated as L value = (1×R1) + (2×R2) + (3×R3) + (4×R4) + ... + (P×RP), where P is the number of water samples and RP is the rank sum of each water sample; based on the known number of evaluators J, the number of samples P and the pre-determined significance level α, the critical value is Fα from the complete block design Page test critical value table; compare L and Fα, when L>Fα, it means that at the α significance level, the evaluators can distinguish the differences between the reference water samples of each scale; Step 10, if the above conditions are met, the evaluation scale of the sensory characteristics of each dimension finally established is consistent with the evaluation scale preliminarily established in step 7; if the above conditions are not met, there is no significant difference between the reference water samples of each scale in the evaluation scale preliminarily established in step 5, and the evaluation scale is re-established and re-verified through the above steps 7-9 until the above conditions are met, and the evaluation scale of the sensory characteristics of each dimension is established; the representative reference water samples of different intensities of the four sensory dimensions of drinking water are finally determined, as shown in Table 2: Table 2: Representative reference water samples of different intensities in the four sensory dimensions of drinking water Step 11, 10 sensory evaluation personnel use a 0:4 scoring scale to determine the weights of the drinking water sensory rating indicators, and divide the importance gap between two indicators into three levels: two levels greater, one level greater, and equivalent. The weights of each sensory evaluation indicator can be calculated according to the weight formula; In step 12, 10 evaluators scored each dimension of the reference water samples of different categories, and the median value was taken as the final result of each reference water sample.

2. The method for establishing a sensory evaluation scale for drinking water according to claim 1, characterized in that: In step 1, people who drink a lot of bottled water on a daily basis, have a strong health awareness, high brand loyalty, different demographic characteristics and specific needs, and consumers with diverse consumption behaviors and different psychological and drinking habits are selected as the sample population, and different samples are randomly provided to the sample population. The sample population scores different water samples in the warehouse according to their personal preferences on a 9-point scale, with 1 point indicating "very dislike" and 9 points indicating "very like". The preference score of each water sample is counted and the average is calculated to obtain the average preference of each water sample. Combined with the TDS range and type differences of bottled water, a water sample preference difference library is established.

3. The method for establishing a sensory evaluation scale for drinking water according to claim 1, characterized in that: In step 2, through a continuous internal training, selection and assessment process, a team of experienced and well-trained sensory evaluators is selected and established from the team of water tasters trained within the company to establish a sensory evaluation talent pool.

4. The method for establishing a sensory evaluation scale for drinking water according to claim 1, characterized in that: In step 5, the criteria for the three-point sensory evaluation are established by requiring each evaluator participating in the evaluation to identify a sample that is different from the other two samples.

5. The method for establishing a sensory evaluation scale for drinking water according to claim 1, characterized in that: In step 6, after determining the connection value F of the test, when m>F, it means that the representative reference water samples of the two adjacent scales have significant differences at the α level; when m<F, it means that the representative reference water samples of the two adjacent scales do not have significant differences at the α level.

6. The method for establishing a sensory evaluation scale for drinking water according to claim 1, characterized in that: In step 11: wherein the 0:4 scoring method is divided into three situations, namely "0:4", "2:2" and "1:3". The specific method is that when the sensory evaluation indicators are compared one-to-one to determine their respective importance, the importance difference of the two indicators is divided into three levels: two levels larger, one level larger, and equivalent; "0:4" is adopted for two levels larger, "1:3" is adopted for one level larger, and "2:2" is adopted for equivalent importance.

7. The method for establishing a sensory evaluation scale for drinking water according to claim 1, characterized in that: In step 12, the scoring result is obtained according to the formula, and the final scoring result of each water taster is calculated according to the formula Me=P1×W1+P2×W2+P3×W3+P4×W4, where Me is the median score of the water sample, W is the weight of each dimension, and P is the score of each dimension given by the water taster.

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