感官分析在白酒风味物质研究中的应用进展

Advances in the Application of Sensory Analysis to the Study of Flavour Substances in Baijiu

白酒是世界六大蒸馏酒之一,在中国深受消费者的喜爱。白酒是由酒体中占比1%~2%的上千种微量物质决定了其香型和风味。近年在白酒研究中,通过感官分析评价白酒色、香、味等感官特性及判别和确定白酒关键风味物质是非常重要的环节。本文对白酒风味物质研究中常用的感官分析进行介绍,其中包括感官品评、定量描述性分析检验法(Quantitative descriptive analysis,QDA)、香气提取物稀释分析(Aroma extract dilution analysis,AEDA)、香气强度分析(Odor specific magnitude estimation,Osme)、滋味稀释分析(Taste dilution analysis,TDA)、香气阈值及香气活度值(Odor activity value,OAV)、味觉阈值及DoT(Dose-over-threshold value)、电子感官分析方法、重组实验、缺失和添加实验,并对感官分析及其在白酒风味物质中的应用进行了总结,为感官分析技术在白酒风味物质中的应用提供理论依据,为未来白酒感官分析进一步研究提供参考。

Baijiu is one of the six major distilled spirits in the world and is very popular with consumers in China.Baijiu flavor is determined by thousands of trace substances accounting for 1%~2%of liquor body.In recent years,sensory analysis has been an important part of Baijiu research to evaluate sensory characteristics such as colour,flavour and character,and to identify and determine key flavour substances in Baijiu.This paper introduces sensory analysis in the study of flavour substances in Baijiu,including sensory evaluation,quantitative descriptive analysis(QDA),aroma extract dilution analysis(AEDA),and aroma intensity analysis(Osme),taste dilution analysis(TDA),aroma threshold and odor activity value(OAV),taste threshold and Dose-over-threshold value(DoT),electronic sensory analysis,recombination experiment,deletion and addition experiments.It is a reference for further research on sensory analysis of Baijiu.