泉香型白酒风味轮的建立及感官特征研究

TS262.3; 为增强泉香型白酒感官特性的可识别性,引导和加强消费者对泉香型白酒独特风格的认知,采用定量描述分析(QDA)和中心点剖面法(PP),对泉香型白酒及其他典型香型白酒共21个酒样进行感官品评.通过贡献程度指数(M值)、聚类分析(CA)、主成分分析(PCA),筛选泉香型白酒风味轮廓描述语.结果表明,泉香型白酒具备区别于浓香、清香、酱香、芝麻香、兼香型白酒的独特感官特征,成功建立了泉香型白酒风味轮,并进一步筛选出包括11个香气、5个口味口感描述语的泉香型白酒风味轮廓,同时通过感官剖面图清晰直观地表达了 3款泉香型白酒产品的风味差异.该研究建立了泉香型白酒可视化的感官特征标准....

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Bibliographic Details
Published in中国酿造 Vol. 43; no. 11; pp. 131 - 136
Main Authors 张晨曦, 张瑛毓, 贺梓薇, 胡雯钦, 李菲菲, 张媛媛, 贾若鸣, 刘明, 韩云翠, 张志远
Format Journal Article
LanguageChinese
Published 全国食品发酵标准化中心,北京 100015 25.11.2024
济南趵突泉酿酒有限责任公司,山东 济南 250115%中国食品发酵工业研究院有限公司,北京 100015
Subjects
风味轮
flavor profile
泉香型白酒
sensory characteristics
多元统计分析
flavor wheel
Quan-flavor Baijiu
感官特征
风味轮廓
multivariate statistical analysis
Online AccessGet full text
ISSN0254-5071
DOI10.11882/j.issn.0254-5071.2024.11.021

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Abstract TS262.3; 为增强泉香型白酒感官特性的可识别性,引导和加强消费者对泉香型白酒独特风格的认知,采用定量描述分析(QDA)和中心点剖面法(PP),对泉香型白酒及其他典型香型白酒共21个酒样进行感官品评.通过贡献程度指数(M值)、聚类分析(CA)、主成分分析(PCA),筛选泉香型白酒风味轮廓描述语.结果表明,泉香型白酒具备区别于浓香、清香、酱香、芝麻香、兼香型白酒的独特感官特征,成功建立了泉香型白酒风味轮,并进一步筛选出包括11个香气、5个口味口感描述语的泉香型白酒风味轮廓,同时通过感官剖面图清晰直观地表达了 3款泉香型白酒产品的风味差异.该研究建立了泉香型白酒可视化的感官特征标准.
AbstractList TS262.3; 为增强泉香型白酒感官特性的可识别性,引导和加强消费者对泉香型白酒独特风格的认知,采用定量描述分析(QDA)和中心点剖面法(PP),对泉香型白酒及其他典型香型白酒共21个酒样进行感官品评.通过贡献程度指数(M值)、聚类分析(CA)、主成分分析(PCA),筛选泉香型白酒风味轮廓描述语.结果表明,泉香型白酒具备区别于浓香、清香、酱香、芝麻香、兼香型白酒的独特感官特征,成功建立了泉香型白酒风味轮,并进一步筛选出包括11个香气、5个口味口感描述语的泉香型白酒风味轮廓,同时通过感官剖面图清晰直观地表达了 3款泉香型白酒产品的风味差异.该研究建立了泉香型白酒可视化的感官特征标准.
Abstract_FL In order to enhance the identifiability of sensory characteristics and guide consumers to recognize the unique style of Quan-flavor Baijiu,21 kinds of different flavor Baijiu including Quan-flavor and other typical flavor were evaluated by quantitative description analysis(QDA)and pivot profile(PP)method.The flavor profile descriptors of Quan-flavor Baijiu were screened by contribution index(M-value),cluster analysis(CA)and principal component analysis(PCA).The results showed that Quan-flavor Baijiu had unique sensory characteristics,which were different from strong-flavor(Nongxiangxing),light-flavor(Qingxiangxing),sauce-flavor(Jiangxiangxing),Zhima-flavor,and mixed-flavor Baijiu.The flavor wheel of Quan-flavor Baijiu was established successfully,and the flavor profile of Quan-flavor Baijiu including 11 aromas and 5 taste descriptors was further screened,and the flavor differences of 3 Quan-flavor Baijiu products were clearly and intuitively expressed through the sensory profile.The research established a visual sensory characteristic standard of Quan-flavor Baijiu.
Author 张媛媛
贺梓薇
张志远
李菲菲
张瑛毓
刘明
韩云翠
胡雯钦
贾若鸣
张晨曦
AuthorAffiliation 济南趵突泉酿酒有限责任公司,山东 济南 250115%中国食品发酵工业研究院有限公司,北京 100015;全国食品发酵标准化中心,北京 100015
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Author_FL ZHANG Yuanyuan
ZHANG Yingyu
LI Feifei
ZHANG Zhiyuan
HE Ziwei
HU Wenqin
JIA Ruoming
ZHANG Chenxi
LIU Ming
HAN Yuncui
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DocumentTitle_FL Construction of flavor wheel and sensory characteristics of Quan-flavor Baijiu
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Issue 11
Keywords 风味轮
flavor profile
泉香型白酒
sensory characteristics
多元统计分析
flavor wheel
Quan-flavor Baijiu
感官特征
风味轮廓
multivariate statistical analysis
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Publisher 全国食品发酵标准化中心,北京 100015
济南趵突泉酿酒有限责任公司,山东 济南 250115%中国食品发酵工业研究院有限公司,北京 100015
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Snippet TS262.3; 为增强泉香型白酒感官特性的可识别性,引导和加强消费者对泉香型白酒独特风格的认知,采用定量描述分析(QDA)和中心点剖面法(PP),对泉香型白酒及其他典型香型白酒...
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Title 泉香型白酒风味轮的建立及感官特征研究
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