仪器分析技术在黄酒感官评价中的应用研究进展  

Research Progress in the Application of Instrumental Analysis Methods in Sensory Evaluation of Yellow Rice Wine

作　　者：焦新萍[1] 曾金红[1] 郑云峰[1] 江涛[1] 李博斌[1] 诸葛庆[1] 寿谦[1] 吴坚[1] 李丹[1] 胡建刚[1] 曾红燕[1] 

机构地区：[1]绍兴市质量技术监督检测院国家黄酒产品质量监督检验中心,浙江绍兴312071

出　　处：《酿酒科技》2013年第6期94-96,共3页Liquor-Making Science & Technology

摘　　要：介绍了一些仪器分析技术(主要是GC-MS技术、GC-O吸闻技术、电子鼻技术和电子舌技术等)结合化学计量学方法在黄酒感官评价研究中的应用,以及仪器分析数据在进行感官评价时具有客观性、一致性等优势。结合传统感官评价体系,指出以仪器分析技术集成化发展为基础的定量化、标准化和科学化是未来黄酒感官评价发展的必然趋势。Some instrumental analysis methods（mainly including GC-MS,GC-O technique,electronic nose and electronic tongue,etc.） coupled with chemometrics methods in sensory evaluation of yellow rice wine were introduced.The analytical data by instrument had the advantages such as objectivity and consistency in sensory evaluation.Traditional sensory evaluation system combined with instrumental analysis methods is the development trend in sensory evaluation of yellow rice wine in the future and more quantitative,standardized and objective evaluation results could be achieved.

关 键 词：黄酒 感官评价 GC-MS GC-O吸闻技术 电子鼻 电子舌 化学计量学方法 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]