摘要
为了定量评价毛铺苦荞酒的感官风格特征,更好地进行产品质量控制,参照国外酒类风味轮建立的方法,同时结合现有白酒风味研究,对36个不同生产日期的不同档次和风格的毛铺苦荞酒产品进行感官定量评价,利用统计分析软件对毛铺苦荞酒的典型感官特征进行识别和提炼,筛选出代表毛铺苦荞酒感官特征的描述语,包括16个香气描述语、4个口味描述语和6个口感描述语。从颜色、清亮度、香气、口味、口感、风格6个方面绘制了毛铺苦荞酒的风味轮。同时通过风味剖面图清晰地表达了3种不同档次和风格特点的毛铺苦荞酒产品的风味差异,说明基于风味轮原理筛选出的感官特征描述语能够准确代表毛铺苦荞酒的感官特征。总体来说,该研究方法使得毛铺苦荞酒的感官评价更为定量化、直观化,从而更好地指导毛铺苦荞酒产品的质量控制。
In order to evaluate the sensory characteristics of Maopu Tartary Buckwheat Liquor quantitatively and achieve a better control of the product quality,36 samples(with different grades,styles and production date)were evaluated according to the flavor wheel combined with existing researches on Chinese liquor flavor.The terms that were applicable to describe sensory characteristics of Maopu Tartary Buckwheat Liquor were screened,including 16 aroma description terms,four taste description terms and six mouthfeel description terms.From the aspects of color,brightness,aroma,taste,mouthfeel and style,the flavor wheel of Maopu Tartary Buckwheat Liquor was drawn.Through the flavor profile,the flavor differences among liquor samples of three different grades and styles were clearly and intuitively expressed.The results indicated that the sensory feature descriptors screened based on the flavor wheel could accurately represent the sensory characteristics of the liquor.Overall,flavor wheel can make the sensory evaluation of Maopu Tartary Buckwheat Liquor more direct and quantitative and can consequently guide better quality control.
作者
祝成
童国强
易翔
刘明智
万朕
罗高建
杨强
ZHU Cheng;TONG Guoqiang;YI Xiang;LIU Mingzhi;WAN Zhen;LUO Gaojian;YANG Qiang(Hubei Provincial Key Laboratory for Quality and Safety of Chinese Medicinal Health Food,Jingpai Co.,Ltd.,Daye 435100,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第18期234-238,共5页
Food and Fermentation Industries
关键词
毛铺苦荞酒
感官特征
风味轮
Maopu Tartary Buckwheat Liquor
sensory characteristics
flavor wheel
