Objective: To establish a classification method of evaluators based on traditional human taste panel method

which make evaluation of bitterness more efficient and convenient. Method: Taking 19 previous experimental data as the carrier

the assignment accuracy and the data efficient were evaluators preliminary classification indexes

a combination of them was adopted to establish a comprehensive classification.Weights were given based on subjective evaluation method

maximum degree of inhibition of bitterness of different concentrations of hydroxypropyl-β-cyclodextrin (HP-β-CD)

β-CD

γ-CD

glycyrrhizin (GL)

glycine (GLY) and soybean soluble polysaccharides (SSPS) on berberine hydrochloride solution was investigated

the relationship between ability to inhibition of bitterness and concentration of taste-masking agent was observed.Taking nearness among measured bitterness sort

measured score sort and known bitterness sort

the correlation coefficient between reduced bitterness value and taste-masking agent concentration as indicators

all evaluator data after weighting and graded evaluator data were used for verification. Result: Graded and given a weight of evaluators were available

there were no significant differences of sorting accuracies among the three results of six trials. Conclusion: Minority of evaluators after being graded and given weight can get the same evaluation result of majority of evaluators

in measured bitterness sort and measured score sort

minority of evaluators after being graded and given weight

or partial weight in evaluators

can get evaluation results close to the real.