中国年轻人群对白酒香气感官偏好特性的研究  

Research on Chinese Young Consumer Preferences' for Baijiu(Liquor) Flavor

作　　者：刘明[1,2] 钟其顶[1,2] 刘传贺[1,2] 熊正河[1,2] 屠康[3] 刘莉[1] 陆江浩 

机构地区：[1]中国食品发酵工业研究院,北京100027 [2]全国食品发酵标准化中心,北京100027 [3]南京农业大学食品科技学院,江苏南京210095

出　　处：《酿酒科技》2015年第2期136-139,共4页Liquor-Making Science & Technology

基　　金：国家科技支撑计划(2012BAK17B11);公益性行业科研专项经费"双打"专项(2012104009-1);国家自然基金(31301549)支持

摘　　要：白酒传统质量评价往往以固定感官标准为主要依据。年轻人群的消费观念和口味特点正逐步影响着白酒产业的发展,多元化的产品评价方法是行业的迫切需求,建立更加客观科学的感官评价标准体系尤为重要。以感官偏好性分析方法分析了100名在校研究生以及14名品酒师的产品偏好特性:企业品酒师随着自身经验增加逐渐树立统一的产品评价标准;而年轻人群体根据产品香气的偏好特性可划分为多种类群,偏好取向呈多样化的特点。企业品酒师与年轻人群的产品偏好特性和评价标准存在较大偏差,需要引起企业重视。该研究比较了白酒传统企业评价标准与年轻人群的多元化偏好特性的差别,探索了更加科学客观的产品评价方法,对白酒感官标准的质量评价技术的发展具有重要参考价值。Traditionally, Baijiu（liquor） quality is evaluated by fixed sensory standards, however, young consumers＇consumption concept and taste preference play more and more important roles in the development of liquor-making industry at present, and diversified liquor evaluation methods are urgently required. Accordingly, the establishment of objective and scientific liquor sensory evaluation standardized system is of vi-tal importance. In this study, sensory preference of 100 graduate students in the school and 14 liquor tasters for liquor products were compared. Tasters gradually established the unified evaluation standards with increasing experience. However, sensory preference of young students could be divided into varieties of groups and their preference was featured by diversification. There was great difference in liquor preference and eval-uation standards between young students and liquor tasters, which distilleries should attach more importance to. The analysis of the difference in Baijiu（liquor） preference between distillery evaluation standards and young consumers＇ diversified preference provided important reference for the establishment of scientific Baijiu（liquor） evaluation methods.

关 键 词：白酒 感官评价标准 年轻人群 感官偏好 香气特征 

分 类 号：TS262.3[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]