定量描述分析法感官评定红曲黄酒  

Sensory Evaluation of Hongqu Glutinous Rice Wine Using Quantitative Descriptive Analysis Method

作　　者：郑翠银[1] 黄志清[1] 刘志彬[1] 张雯[1] 倪莉[1] 

机构地区：[1]福州大学食品科学技术研究所,福州350108

出　　处：《中国食品学报》2015年第1期205-213,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31171733);福建省自然科学基金项目(2011J01305);福建省科技厅重点项目(2011N0016)

摘　　要：运用定量描述分析法对干型、半干型、半甜型和甜型4类共12种市售福建红曲黄酒进行感官鉴定,得到描述红曲黄酒香气和滋味的香气轮和滋味轮,并确定了由20个主要感官指标及其定义、参照物、参照标度组成的红曲黄酒感官特征语言库。在此基础上通过QDA定量分析红曲黄酒的共同感官特征以及不同类型红曲黄酒的感官特征之间的差异。研究发现:红曲黄酒具有馥郁的醇香和酯香,明显的酱香,适当的药香、米香、曲香和焦香,总体香气协调且留香明显,余香悠长,几乎没有异香。在口味方面,具有一定辣麻感,较明显的酸涩味,酒体丰满协调,绵延度好,余味悠长;不同类型的红曲黄酒具有各自的风味特性。Hongqu glutinous rice wine was evaluated by quantitative descriptive analysis method. 12 market products including 4types（dry type, semi-dry type, semi-sweet type and sweet type） were selected. The aroma wheel and the flavor wheel for describing the aroma and taste profile of the wine were generated first. Then the languages including definitions and references for the main sensory attributes of the wines were established. Based on the languages, the common sensory characteristics of the wine and the differences among each type were evaluated by quantitative descriptive analysis. The results showed that the flavor of Hongqu glutinous rice wine was mellow with strong ester-like and sauce-like fragrant. It also had delicate drug-like, rice-like, yeast-like and smoky incense. Its aroma was harmonious with the long-lasting fragrance but little exotic fragrance. For the taste, the Hongqu glutinous rice wine was slightly spicy with obvious sourness and astringency. And its taste was rich and long-lasting. Besides, various flavor characteristics were also found from different types of Hongqu glutinous rice wine.

关 键 词：红曲黄酒 感官评定 定量描述分析法 主成分分析 

分 类 号：TS262.4[轻工技术与工程—发酵工程]