风味指纹图谱在豉香型白酒的应用

Application of Flavor Fingerprint in Fermented Soybean-flavor Liquor

目前白酒感官评价方法存在着某些局限性,通过借鉴国际上酒类“风味轮”描述术语的研究,在中国白酒感官描述体系建立风味指纹图谱,并应用到豉香白酒的感官评定,具有客观、科学、定量的优点。

This paper mainly describes some limitations of the current sensory evaluation methods of liquor. By referring to the term "flavors wheel" in the study of alcoholic beverage internationally, a flavor fingerprint is established in the Chinese liquor sensory description system and applied to sensory evaluation of fermented soybean-flavor liquor. Flavor fingerprint technique has the advantages of objective, scientific and quantitative characters.