中国消费者对葡萄酒香气特征的熟悉度调查  

Chinese Familiarity with Wine Aromas Characteristics

作　　者：蔡建林 庞杰[2] 胡凯[2] 陶永胜[2] 

机构地区：[1]云南高原葡萄酒有限公司,云南弥勒652300 [2]西北农林科技大学葡萄酒学院,陕西杨凌712100

出　　处：《食品科学技术学报》2015年第4期47-51,共5页Journal of Food Science and Technology

基　　金：国家自然科学基金资助项目(31371724)

摘　　要：以498名健康状况良好的中国居民为调查对象，进行了对葡萄酒中常见香气特征的熟悉度调查。调查对象的年龄在20～47岁之间，其中271名女性，227名男性。调查对象来自中国25个省份／自治区／直辖市，饮食口味偏好有差别。常见香气特征的标品采用“酒鼻子（Le Nez du Vin）”套装中的产品，共计76种。调查过程中，要求调查对象嗅闻这76种特征，用5点标度法来定义对所闻香气特征的熟悉程度。数据分析表明，中国消费者对不同香气特征的识别程度不同，对于果香及植物香气的熟悉度比其他类别的香气要高；中国女性对香气辨识度水平显著高于中国男性；不同饮食口味偏好的人群在香气辨识度水平上也有差别。The familiarity of aromatic wine descriptors was investigated for Chinese residents, with 498 healthy respondents. The respondents were aged 20 -47 years and included 271 females and 227 males from 25 provinces and with different food taste preferences. Some 76 odors related to aromatic descriptors were selected from ＂Le Nez du Vin＂ and sorted into different categories. The respondents were required to recognize each odour after a quick olfactory identification test. A five-point structured scale, labelled from ＂extremely unfamiliar＂ to ＂extremely familiar＂, was used to determine overall familiarity. Statistical analysis showed that the recognition of different categories of aromatic characteristics was different, familiarity with Fruity and Vegetative types being higher than others. Data showed that females had significantly higher familiarity scores than males. In addition, there were differences among people with distinct preferences for food tastes.

关 键 词：葡萄酒 香气特征 中国消费者 熟悉度 

分 类 号：TS262.6[轻工技术与工程—发酵工程]