红葡萄酒中2,4,6-三氯苯甲醚(TCA)感官阈值的研究  

Estimating sensory threshold values of 2,4,6-Trichloroanisole in red wine

作　　者：钟其顶[1] 刘明[1,2] 熊正河[1] 屠康[2] 张辉 田亚琼[1] 邢江涛[1] 孙建平 赵森林 

机构地区：[1]中国食品发酵工业研究院,北京100027 [2]南京农业大学食品科技学院,南京210095 [3]中粮酒业有限公司,北京100005

出　　处：《中外葡萄与葡萄酒》2010年第5期13-16,共4页Sino-Overseas Grapevine & Wine

摘　　要：2,4,6-三氯苯甲醚(TCA)是葡萄酒软木塞常见污染物之一,在酒中的含量极低(ng/L级别),但特殊的霉味会使消费者产生排斥。国外已对其进行了深入的仪器与感官分析研究,国内还未开展针对TCA的感官分析研究。本实验主要目的是测算多大浓度TCA污染的葡萄酒会使消费者产生排斥反应,通过成对比较及三点比较的检验方法,测定消费者排斥阈(CRT)及消费者觉察阈(DT),5%显著性结果分别为64ng/L和2ng/L,且两者间未呈现显著相关性。对比国外相关文献发现,国内外消费者察觉阈值比较接近,TCA的感官敏感性无较大差异;而国内消费者在对葡萄酒的喜好性评价中,相比国外消费者更不易受TCA的影响。2,4,6-Trichloroanisole （TCA） in wine is one of the taints from cork, and its content in wine is of ng/L level. However, its musty smell used to render consumers some unacceptability to wine. Some peering instrumental and sensory analyses of TCA have been carried out thoroughly abroad, but no relevant study has been carried out in China. The primary aim of this study was to determine the minimum content of TCA a wine that can make wine consumers reject the wine with TCA taint, in which consumer rejection threshold （CRT） and detection threshold （DT） were measured and estimated with the paired preference test and the triangular test. The result indicated that the CRT and the DT values were 64ng/L and 2ng/L at the 5% significant level, respectively, between which no significant correlation was found. Compared to the foreign reports, the domestic consumers showed similar sensory sensitivity with foreigners, and even less affected by the TCA.

关 键 词：葡萄酒 2 4 6-三氯苯甲醚 排斥阈值 觉察阈值 

分 类 号：TS261.48[轻工技术与工程—发酵工程]