快速感官分析技术在葡萄酒香气感官分析中的应用  

The application of rapid sensory profiling technique in wine aroma sensory analysis

作　　者：田欣 张会宁 祁新春 徐岩 王栋[1] 唐柯[1] TIAN Xin;ZHANG Huining;QI Xinchun;XU Yan;WANG Dong;TANG Ke(Key Laboratory of Industrial Biotechnology,Ministry of Education,State Key Laboratory of Food Science&Technology,Centre for Brewing Science and Enzyme Biotechnology,School of Biotechnology Jiangnan University,Wuxi 214122,China;Chateau Rongzi Company Ltd.,Linfen 041000,China)

机构地区：[1]教育部工业生物技术重点实验室,食品科学与技术国家重点实验室,江南大学生物工程学院,酿酒微生物与酶技术研究室,江苏无锡214122 [2]山西戎子酒庄有限公司,山西临汾042100

出　　处：《食品与发酵工业》2019年第21期215-220,共6页Food and Fermentation Industries

基　　金：国家轻工技术与工程一流学科自主课题(LITE2018-12);国家重点研发计划(2016YFD0400504)

摘　　要：采用快速感官分析技术——Napping结合Ultra Flash Profiling(UFP)对来自中国4个产区的12款赤霞珠干红葡萄酒进行香气感官评价,采用普氏多维向量分析(procrusts multiple factor,PMFA)、Indscal模型和聚类分析3种多元统计分析对感官数据进行分析。结果表明,不同产区的葡萄酒具有明显的产区特征性并且具有相似的香气特征,其中3种多元统计分析共同认为,晋西产区和烟台产区的赤霞珠葡萄酒具有明显的产区特征性,晋西产区的葡萄酒都具有黑醋栗、红色水果和山楂的香气,烟台产区的葡萄酒则具有显著的烟熏香气特征。来自宁夏产区和新疆产区的葡萄酒之间的差异性在不同分析方法间略有差别,PMFA和聚类分析显示,二者的差异性较小,而Indscal模型则可以较好区分。此外,宁夏产区的葡萄酒具有青椒和甜香料的香气,而来自新疆产区的葡萄酒则具有更显著的烘烤、李子干和花香的香气。研究结果表明,快速感官分析技术可以准确地对葡萄酒进行感官评价。Twelve Cabernet Sauvignon dry red wines in four regions were evaluated by rapid sensory analysis technology-Napping and Ultra Flash Profiling(UFP).The sensory data was processed by three multi-variate statistical analysis(Procrustes multiple factor analysis,Indscal model and cluster analysis).The results showed that:wines from different regions had obviously regional and similar aroma characteristics.Three kinds of multi-variate statistical analysis revealed that the Cabernet Sauvignon wines from Jinxi and Yantai had obviously regional characteristics.The wines from Jinxi presented black currant,red fruits and hawthorn odors.The wines from Yantai had significant smoky aroma characteristic.The sensory characteristic for wines from Ningxia and Xinjiang regions exhibited slight differences by different analytical methods.Procrustes multiple factor analysis(PMFA)and cluster analysis suggested that the difference between these two was small,while the Indscal model could distinguish better.In addition,the wines from Ningxia presented the odors of green peppers and sweet spices,while the wines from Xinjiang had more prominent baking,prune and floral aroma.The results indicated that the rapid sensory analysis technology can perform well on sensory evaluation of wine samples.

关 键 词：葡萄酒 感官分析 Napping■ ULTRA Flash Profiling(UFP) 

分 类 号：TS2[轻工技术与工程—食品科学与工程]