以养殖大黄鱼为原料，以香味、滋味、色泽和质地作为风味质量的考察指标，进行不同蒸煮条件下大黄鱼风味质量的感官评价，并利用模糊数学方法分析对结果进行统计分析。分析结果表明：对养殖大黄鱼风味评价具有重要贡献的各质量因素的权重分配分别为色泽（0．15）、香味（0．26）、滋味（0．36）、嫩度（0．23），且养殖大黄鱼在100℃沸水中维持5min时，风味质量较佳。%In the paper, the flavors of cultured large yellow croaker under different boiling conditions were ana- lysed. Their smell, taste, color and texture were observed and then some statistical analyses were carried out through the fuzzy mathematics method. The results showed that the optimum condition was boiling the fish in 100℃ water for 5 min, which will extract the flavor substance well, and the weight of the quality factors distribution were 0.15 for col- or, 0.26 for fragrance, 0.36 for taste, and 0.23 for tender degrees, respectively.
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