泉香型白酒风味轮的建立及感官特征研究

Construction of flavor wheel and sensory characteristics of Quan-flavor Baijiu

为增强泉香型白酒感官特性的可识别性,引导和加强消费者对泉香型白酒独特风格的认知,采用定量描述分析(QDA)和中心点剖面法(PP),对泉香型白酒及其他典型香型白酒共21个酒样进行感官品评。通过贡献程度指数(M值)、聚类分析(CA)、主成分分析(PCA),筛选泉香型白酒风味轮廓描述语。结果表明,泉香型白酒具备区别于浓香、清香、酱香、芝麻香、兼香型白酒的独特感官特征,成功建立了泉香型白酒风味轮,并进一步筛选出包括11个香气、5个口味口感描述语的泉香型白酒风味轮廓,同时通过感官剖面图清晰直观地表达了3款泉香型白酒产品的风味差异。该研究建立了泉香型白酒可视化的感官特征标准。

In order to enhance the identifiability of sensory characteristics and guide consumers to recognize the unique style of Quan-flavor Baijiu,21 kinds of different flavor Baijiu including Quan-flavor and other typical flavor were evaluated by quantitative description analysis(QDA)and pivot profile(PP)method.The flavor profile descriptors of Quan-flavor Baijiu were screened by contribution index(M-value),cluster analysis(CA)and principal component analysis(PCA).The results showed that Quan-flavor Baijiu had unique sensory characteristics,which were different from strong-flavor(Nongxiangxing),light-flavor(Qingxiangxing),sauce-flavor(Jiangxiangxing),Zhima-flavor,and mixed-flavor Baijiu.The flavor wheel of Quan-flavor Baijiu was established successfully,and the flavor profile of Quan-flavor Baijiu including 11 aromas and 5 taste descriptors was further screened,and the flavor differences of 3 Quan-flavor Baijiu products were clearly and intuitively expressed through the sensory profile.The research established a visual sensory characteristic standard of Quan-flavor Baijiu.