摘要
在传统感官品评的基础上,基于消费者评价适合项勾选法(CATA)和脑电波(EEG)信号提取分析技术,探讨不同温度对酱香型白酒感官品质的影响。专业感官品评分析结果表明,酒体最佳品饮温度在10~25℃之间。消费者评价CATA法结果显示,最佳品饮温度需高于15℃,且15~20℃口感较好,20~25℃香气较好。采用脑电波信号分析结果表明,在10~25℃之间,20℃时饮酒综合情绪指数(IAA)最高;通过频率筛选法得到最佳品饮温度16~17℃,此时消费者对于无忧酱香型白酒的喜好度最高。
Based on the traditional sensory evaluation,the effects of different temperature on sensory quality of sauce-flavor(Jiangxiangxing)Bajiu were studied by means of Check-All-That-Apply(CATA)and electroencephalogram(EEG)signal extraction and analysis technology.The results of the professional sensory evaluation analysis showed that the optimal tasting temperature of the liquor body was between 10℃and 25℃.According to the results of consumer evaluation CATA method,the optimal tasting temperature should be higher than 15℃,and the taste was better at 15-20 C,and the aroma was better at 20-25℃.The EEG signal analysis results showed that the index of alcohol-drinking analysis(IAA)was the highest at 20℃when drinking at 10-25℃.Through the frequency screening method,the optimal tasting temperature was 16-17℃,and consumers had the highest preference for sauce-flavor Baijiu.
作者
宋先闯
张娇娇
任义平
熊林
胡景辉
王凤芹
李雅君
周帅
韩兴林
SONG Xianchuang;ZHANG Jiaojiao;REN Yiping;XIONG Lin;HU Jinghui;WANG Fengqin;LI Yajun;ZHOU Shuai;HAN Xinglin(China National Research Institute ofFood and Fermentation Industries Co.,Ltd.,Bejing 100015,China;International Joint Research Center of Quality and Safety of Alcoholic Beverages,Beijing 100015,China;Guizhou Wuyou Liquor Group Co.,Ltd.,Renhuai 564501,China)
出处
《中国酿造》
北大核心
2025年第4期49-55,共7页
China Brewing
基金
国家重点研发计划传统酿造食品智能制造技术研究及示范项目(2022YFD2101205)。
关键词
酱香型白酒
饮用温度
感官品评
适合项勾选法
脑电波信号
sauce-flavor Baijiu
drinking temperature
sensory evaluation
Check-All-That-Apply
electroencephalogram signal
