摘要
目的构建汾酒基酒风味具象化表达体系,并研究不同年份基酒的感官特性。方法本研究采用感官定量描述分析对9个不同年份汾酒基酒进行感官实验,筛选出风味描述词,首次于风味表达中添加共计40个实物/标准物质参照,构建汾酒基酒风味具象化表达体系;通过聚类分析、主成分分析,筛选出具有代表性风味描述词,构建不同年份汾酒基酒的风味表达轮廓,分析不同年份汾酒基酒的典型风味特点。结果通过感官定性描述性分析结果结合实物/标准物质参照,构建的汾酒基酒风味具象化表达体系,全面展现了汾酒基酒所具备的风味特点。通过定量描述性分析、聚类分析结合主成分分析剖析不同年份汾酒基酒的风味表达轮廓以及不同年份汾酒基酒的典型风味特点;其中,糟香、酸香、陈香、杏仁香、曲香、花香、甜香呈现着随着年份的增长其强度越强的趋势;黏滞、绵柔、协调度、饱满等呈现着年份越长强度越高的趋势。不同年份的汾酒基酒的香气特征丰富,绵柔、绵甜、饱满、协调等优质口感属性随着贮存年份的增加而增强,酒体逐渐丰满。结论通过感官分析、添加标准/实物物质参照结合数据统计分析,可实现汾酒基酒风味的具象化展示,表现出不同汾酒基酒间的风味差异及典型风味特点。
Objective To construct a concrete flavor expression system for the crude Baijiu of Fenjiu,and study the sensory characteristics of the crude Baijiu of Fenjiu of different years.Methods Sensory quantitative descriptive analysis was conducted on the crude Baijiu of 9 different years of Fenjiu.Flavor description words were screened out,and a total of 40 physical/standard substance references were added to the flavor wheel for the first time to construct a concrete flavor expression system of the crude Baijiu of Fenjiu.Through cluster analysis and principal component analysis,representative flavor description words were screened out to construct the flavor profile of the crude Baijiu of Fenjiu of different years and analyze the typical flavor characteristics of the crude Baijiu of Fenjiu of different years.Results The concrete flavor expression system of the crude Baijiu of Fenjiu constructed by combining the results of sensory qualitative descriptive analysis with physical/standard substance references comprehensively demonstrated the flavor characteristics of the crude Baijiu of Fenjiu.Through quantitative descriptive analysis,cluster analysis combined with principal component analysis,the flavor profiles of the crude Baijiu of Fenjiu of different years and the typical flavor characteristics of the crude Baijiu of Fenjiu of different years were analyzed.The intensity of the flavors such as the aroma of the distillation residue,sourness,aged aroma,almond aroma,aroma of yeast,floral aroma,and sweet aroma increased with the increase of years;the intensity of the viscosity,softness,harmony and fullness increased with the increase of years.The aroma characteristics of the crude Baijiu of Fenjiu of different years were complex and comprehensive.The crude Baijiu of longer years showed sensory attributes such as softness,sweetness,fullness and harmony in the taste characteristics.The body of Baijiu gradually became fuller.Conclusion Through sensory analysis,adding standard/physical substance references combined with data statistical analysis,the concrete flavor expression of the crude Baijiu of Fenjiu can be achieved,demonstrating the flavor differences and typical flavor characteristics among different crude Baijiu of Fenjiu.
作者
刘荣
郭黎媛
邱月
贾银桃
韩英
甄攀
孙宝国
孙啸涛
崔帆
董蔚
LIU Rong;GUO Li-Yuan;QIU Yue;JIA Yin-Tao;HAN Ying;ZHEN Pan;SUN Bao-Guo;SUN Xiao-Tao;CUI Fan;DONG Wei(Shanxi Xinghuacun Fenjiu Distillery Co.,Ltd.,Fenyang 032205,China;Key Laboratory of Geriatric Nutrition and Health Ministry of Education,Beijing Technology and Business University,Beijing 100048,China;Key Laboratory of Brewing Molecular Engineering of China Light Industry,Beijing Technology and Business University,Beijing 100048,China;Beijing Laboratory of Food Quality and Safety,Beijing Technology and Business University,Beijing 100048,China)
出处
《食品安全质量检测学报》
2025年第19期178-187,共10页
Journal of Food Safety and Quality
基金
国家重点研发计划项目(2022YFD2101205)。
关键词
汾酒基酒
风味表达体系
参比样
感官评价
crude Baijiu of Fenjiu
flavor expression system
reference sample preparation
sensory evaluation
