红曲黄酒风味特征及其曲香参照样的研究

Research on flavor characteristics and Qu aroma reference sample of Hong Qu Huangjiu

红曲黄酒主要产于我国福建和浙江一带,具有独特的香气和口感,深受消费者的喜爱。该研究构建了红曲黄酒的风味轮,由香气、味道、口感和余味4个方面的47个描述词组成,其中包括6个新开发词汇,利用几何平均值和聚类分析筛选到24个可以描述产品差异的关键词汇,并绘制了红曲黄酒风味剖面图。红曲黄酒具有明显的曲香、奶酪香、果香、药草香、蘑菇香和米香等复合香气,曲香作为红曲黄酒的特征香气,关于其感官定义和参照样品目前未见详细研究,该文对红曲黄酒曲香参照样的制备方法进行了优化,得到最优参数为在50℃的条件下,用60%vol的乙醇溶液以料液比1∶10的条件提取3 h,所制备的曲香参照样香气浓郁,特征认可度高,与红曲黄酒中的曲香香气非常接近,可以更好地帮助消费者理解和识别曲香。该研究有助于消费者准确地评价红曲黄酒品质,为我国红曲黄酒感官品评及质量分析提供了参考和依据。

Hong Qu Huangjiu,which is native to Fujian and Zhejiang,is a popular alcoholic drink for the unique aroma and taste.In this study,the flavor wheel of Hong Qu Huangjiu was constructed,which consisted of 47 descriptors of aroma,taste,texture and aftertaste,including 6 newly developed terms.Then 24 descriptors that could describe product differences were screened by geometric mean and cluster analysis,and the flavor profile of Hong Qu Huangjiu was drawn.Hong Qu Huangjiu had significant compound aroma of Qu,cheese,fruit,herb,mushroom,and rice.As the characteristic aroma of Hong Qu Huangjiu,Qu aroma wasn’t studied in detail on its sensory definition and reference samples.The preparation method of the reference sample of Hong Qu Huangjiu was optimized,and the optimal parameters were as follows:extraction with 60%vol of ethanol solution at a material-liquid ratio of 1∶10 for 3 h at 50°C.The prepared reference sample of Hong Qu Huangjiu had strong fragrance and high characteristics recognition,which was very close to the Qu aroma of Hong Qu Huangjiu.It could better help consumers to understand and identify the aroma of Qu.This study enables consumers to accurately evaluate the quality of Hong Qu Huangjiu,and provides reference and basis for the sensory evaluation and quality analysis of Hong Qu Huangjiu in China.