酱香型白酒异嗅味风味轮的构建及感官特性研究

Construction of Flavor Wheel of Offensive Odors in Jiangxiang Baijiu and Study on its Sensory Characteristics

参照国内外酒类风味轮构建方法,对103个酱香型白酒异嗅味代表性酒样进行感官描述性分析,从嗅觉、味觉和整体感官方面对酱香型白酒异嗅味的风味轮进行绘制。通过提供的30个感官描述语参比样,定义了66个风味描述语,建立了酱香型白酒异嗅味描述语体系。通过计算M值、聚类分析等分析方法筛选得到异嗅味描述词12个,包括盐菜味、馊(饭)味、泥臭味、霉味、焦糊味、油哈味、生青味、苦重、酸重、涩重、辛辣和粗糙。运用定量描述性分析方法明晰了不同产区、不同等级酱香型白酒的特征风味,为产区酒体特征风味研究以及生产工艺防治措施提供理论基础,酱香型白酒异嗅味风味轮的构建对缺陷型白酒的感官品评和技术标准体系的构建具有重要意义。

Referring to the construction methods of flavor wheels of alcoholic drinks at home and abroad,sensory analysis was carried out on 103 Jiangxiang Baijiu samples with offensive odors,and the flavor wheel of offensive odors in Jiangxiang Baijiu was drawn from the aspects of smell,taste and overall feeling.By using the 33 referential sensory descriptors,66 flavor descriptors were defined,and the descriptor system for the offensive odors in Jiangxiang Baijiu was established.Through M value calculation and clustering analysis,12 offensive odor descriptors were screened out,including pickles,sour rice,mud,mildew,burnt smell,rancid oil,raw taste,bitterness,acidity,astringency,pungency and coarseness.The characteristic flavor of Jiangxiang Baijiu of different grades from different producing areas was clarified by the quantitative descriptive method,which provided theoretical basis for the improvement of production techniques.The construction of the flavor wheel of offensive odors in Jiangxiang Baijiu is of great significance for the construction of sensory evaluation standard system for Baijiu with offensive odors.