摘要
在白酒"风味轮"感官术语的基础上,将感官定量描述分析方法与传统评分方法相结合,对12款具代表性芝麻香型白酒进行感官评价。统计筛选出芝麻香型白酒的感官特征描述语,包括8个香气描述语、3个口味描述语和5个口感描述语。相关性分析结果显示芝麻香、焦香、陈香等香气特征,浓厚、绵柔、协调、爽净等口感特征与产品质量评分具有显著的正相关性;而苦味与质量评分具有显著的负相关性。主成分分析对不同芝麻香型白酒香气进行风格区分和定位,将之划分为纯粹芝麻香型以及偏浓、偏清、偏酱4种风格类型,并通过风味剖面图清晰、直观地表达不同风格产品的质量差异。最后,以评分较高的产品为标准构建风味剖面图,建立芝麻香型白酒可视化感官特征标准。结果验证了定量描述分析方法可以作为研究白酒感官特征的一项有效技术手段,为建立白酒感官质量标准提供了理论和研究基础。
12 kinds of representative Zhimaxiang Baijiu （Sesame-flavor liquor） products were evaluated by using traditional scoring method combined with quantitative description analysis （QDA） method on the basis of liquor sensory term ＂flavor wheel＂. The terms applicable to describe sensory characteristics of Zhimaxiang Baijiu （Sesame-flavor liquor） were screened out including 8 aroma description terms, 3 flavor description terms and 5 taste description terms. Correlation analysis revealed that, there were significantly positive correlations between liquor quality score and aroma characteristics such as sesame-flavor, burnt aroma, aging aroma and taste characteristics such as full bodied taste, soft taste, harmo- nious and clean taste etc., while there were significantly negative correlations between liquor quality score and liquor bitter taste. The aroma styles ofZhimaxiang Baijiu （Sesame-flavor liquor） were distinguished by principal component analysis （PCA）, and could be divided into 4 types： pure Zhimaxiang, Zhimaxiang mixed with Nongxiang, Zhimaxiang mixed with Qingxiang, and Zhimaxiang mixed with Jiangxiang. Meanwhile, quality difference of Zhimaxiang Baijiu （Sesame-flavor liquor） of different aroma styles was displayed visually and clearly by flavor profile. Furthermore, Zhimaxiang Baijiu（Sesame-flavor liquor） of 4 different aroma styles with the highest sensory score was chosen to build flavor profiles and visible sensory characteristics standards of typical Zhimaxiang Baijiu（Sesame-flavor liquor）. The study proved that QDA was an effective method for the research on sensory characteristics of Chinese liquor and it could provide theoretical and research base for establishing sensory quality standards of liquor products.
出处
《酿酒科技》
北大核心
2014年第6期10-15,共6页
Liquor-Making Science & Technology
基金
国家科技支撑计划(2012BAK17B11)
公益性行业科研专项经费"双打"专项(2012104009-1)
国家自然基金(31301549)
关键词
白酒
芝麻香型白酒
定量描述分析
感官特征
Baijiu（liquor）
Zhimaxiang Baijiu（Sesame-flavor liquor）
quantitative description analysis
sensory characteristics
