感官品评是众多消费产品质量管理的重要环节，依赖品评专家良好的感官敏感性和心理素质，对产品的感官品质优劣作出检测结论。我国感官品评有许多自身的特殊性，其理论与方法的系统研究却至今仍然十分薄弱。本研究从我国感官品评传统和现实社会环境出发，采用多学科综合手段，针对品评专家组心理行为特征及控制、品评过程操作程式设计、多元统计数学模型建立、计算机软件系统设计等核心问题深入研究，建立适合我国国情的质量感官品评问题的理论和方法，以提高我国产品质量管理水平。

Sensory evaluation, one of the essential aspects of regulating product quality, is to evaluate the sensory quality of product by the specialists' sensibility of sense and good psychological quality. This study in food industry, supported by China Food Industry Association, combining with the industry and corporation's activities of product quality management, based on the traditional sensory evaluation in our country and current actual situation, investigated and spread the new ideas regarding the evaluation of quality standards, established the relevant methods of data acquisition and statistical analysis, and designed an integrated computer-managed system of food sensory evaluation. The system, which has been applied in many national food industry activities related to the sensory quality of product for over three years, scientifically standardized the technical and organizational procedure of sensory evaluation, promote the progress of the sensory evaluation of product quality in our country and brought clear social and economic benefit. In theory, the novel idea of the scale table of sensory quality was brought up and the relative connotation of science and technology was discussed. They are used as the basis of establishing the theories and methods of the sensory quality of product in terms of the current situation of our country.