中国酿造酱油风味轮构建及感官定量描述分析

Flavor Wheel Development and Sensory Quantitative Descriptive Analysis of Chinese Brewed Soy Sauce

通过组建酱油感官评价小组对48种中国市售酿造酱油进行感官描述词开发,构建了中国酿造酱油风味轮,包括香气与风味两个维度,共55个描述词。在此基础上,建立含有不同强度参比样的酿造酱油感官描述词汇表,利用该词汇表对20种不同等级、不同产地酿造酱油样品进行定量描述分析。结果表明,酱油典型感官属性特征为豆瓣酱香、咸味、鲜味、中草药香、熟黄豆香等。通过方差分析、主成分分析以及判别分析发现不同等级、不同产地酱油感官特性均存在显著差异。该研究可为中国酿造酱油的感官品质分析提供方法参考。

Based on sensory descriptors developed by a sensory evaluation panel for 48 commercial Chinese brewed soy sauce samples,a flavor wheel of Chinese brewed soy sauce with 55 descriptors in the dimensions of aroma and flavor was developed for the first time.Meanwhile,a lexicon of sensory descriptors for brewed soy sauce containing reference samples with different intensities was established,and 20 brewed soy sauce samples of different grades and from different geographical origins were subjected to sensory evaluation by quantitative descriptive analysis(QDA)using this lexicon.The results showed that the characteristic flavor attributes of soy sauce were soy paste-like,salty,umami,Chinese herbal,and cooked soybean-like aromas.Through analysis of variance(ANOVA),principal component analysis(PCA)and discriminant analysis(DA),it was found that there were significant differences in sensory properties among soy sauce of different grades and from different regions.This study can provide a methodological reference for sensory quality analysis of Chinese brewed soy sauce.