凤香型白酒风味轮的初步建立及感官特征研究

Construction of flavor wheel of Feng-flavor Baijiu and study on sensory characteristics

为了进一步增强凤香型白酒感官特性的可识别性,该研究参照国内外酒类风味轮的建立方法及国际标准ISO11035感官描述语筛选方法,对35个凤香型白酒样品(年份酒和成品酒)进行感官品评建立了凤香型白酒风味轮,通过M值对其感官风味特征描述语进行筛选,对筛选获得的感官风味特征描述语进行聚类分析(CA)和主成分分析(PCA),建立凤香型白酒风味描述语。结果表明,初步确定表征凤香型白酒风味特点的最外层感官描述语81个,筛选建立的凤香型白酒风味轮廓描述语包括16个香气描述语、5个口味描述语和6个口感描述语,筛选出的感官风味描述语,可直观呈现凤香型白酒风味组成差异。

In order to further enhance the recognition of sensory characteristics of Feng-flavor Baijiu,referring to the establishment method of Chinese Baijiu flavor wheel at home and abroad and the selection method of international standard ISO11035 sensory description language,sensory evaluation was conducted on 35 kinds of Feng-flavor Baijiu samples(aged crude Baijiu and finished liquor)and the flavor wheel of Feng flavor Baijiu was established.The sensory flavor descriptors were selected based on the M-value,and the screened sensory flavor descriptors were analyzed by cluster analysis(CA)and principal component analysis(PCA).Thereby,the flavor descriptors of Feng-flavor Baijiu were established.The results preliminarily showed that 81 sensory descriptors that could basically represent the flavor characteristics of the Feng-flavor Baijiu.The selected flavor descriptors of Feng-flavor Baijiu included 16 aromatic descriptors,5 gustatory descriptors and 6 taste descriptors.These descriptors could accurately display the sensory style characteristics and flavor composition differences of Feng-flavor Baijiu.