感官描述词-引用频率分析方法评价白酒香气特征的研究  

Sensory descriptors citation frequency-based method evaluate odor character of Chinese Liquors

作　　者：刘明[1,2] 钟其顶[1] 熊正河[1] 屠康[2] 潘勤春[1] 周韩玲[1] 杨艳娥[1] 杨静静[1] 

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

出　　处：《酿酒》2011年第3期28-31,共4页Liquor Making

摘　　要：借鉴感官科学描述分析原理和描述词引用频率方法,评价者参考约60个描述词评价不同香型的20种白酒香气特征,对得到的400个以上的描述词频整理统计,其中粮食香气、水果香气、发酵腌制品香气是主要的描述词类别,对应分析揭示了各种白酒与香气特征的相互关系,聚类分析比较了不同酒样间的相似程度,发现传统白酒香型划分有一定科学基础,但也存在描述局限性,某些白酒存在衍变和融合。研究首次验证了感官描述分析技术客观评价白酒风味的可行性,白酒描述术语及香气参比样的重要作用,为白酒风味轮的建立提供研究基础,对白酒感官科学的发展有重要启示。Learn from sensory science descriptive analysis principle and citation frequency-based descriptive method,the panel evaluates 20 Chinese Liquors odors of different flavor types reference from about 60 descriptors.Statistics more than 400 descriptors frequencies,the grain aroma,fruit aroma,fermentedpickle aroma are main categories descriptive terms,correspondence analysis revealed the relationship between liquor and aroma characteristics,cluster analysis compare the relationship between samples.It proved the reasonable of the traditional flavor types,but also the limitation,some liquors have take evolution and integration.The study first demonstrates feasible of sensory descriptive analysis technique,and importance of liquor ＇flavor wheel＇ descriptors and reference standard samples.The experience has provided research based for ＇flavour wheel＇ of Chinese Liquors,and important enlightenment for sensory science development of Chinese Liquors.

关 键 词：白酒 感官描述分析 描述词 标准参比样 引用频率 风味轮 对应分析 聚类分析 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程]