蔬菜的感官品质是指人们食用蔬菜时口腔味觉与触觉的综合反映,通常采用品尝方法进行鉴定。本试验选择10位不同年龄段的资深品尝员组成专家小组,采用系统评分法对50个叶用莴苣品种的感官品质指标进行评价。结果表明,不同叶形、不同颜色叶用莴苣间的多个感官品质指标存在显著差异,结球莴苣的口感优于散叶莴苣,绿叶莴苣的口感优于紫叶莴苣。 The sensory quality of vegetables refers to the comprehensive reflection of oral taste and touch when people eat vegetables, and is usually identified by tasting methods. In this study, a panel of 10 senior tasting members of different ages was selected to evaluate the sensory quality of 50 lettuce cultivars by using the systematic scoring method. The results showed that there were significant differences among the sensory quality indexes of lettuce with different leaf shapes and different colors. The taste of lettuce was better than that of leaf lettuce and the taste of green lettuce was better than that of purple leaf lettuce.