中国酿造食醋风味轮的构建及应用  

Construction of Flavor Wheel for the Brewing Vinegar in China and Its Applications

作　　者：孔祥伟 周志磊[1,2,3,4] 郑福平 刘双平[1,2,3,5,6] 韩笑[1,2,3,7] 毛健 KONG Xiangwei;ZHOU Zhilei;ZHENG Fuping;LIU Shuangping;HAN Xiao;MAO Jian(National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Synergetic Innovation Center of Food Safety and Nutrition,Jiangnan University,Wuxi 214122,Jiangsu,China;Beijing Laboratory for Food Quality and Safety,Beijing Technology and Business University,Beijing 100048,China;National Engineering Research Center of Chinese Rice Wine,Shaoxing 312000,China;Jiangsu Industrial Technology Research Institute(Rugao Jiangnan University Food Biotechnology Research Co.,LTD),Rugao 226500,China;Jiangnan University(Rugao)Food Biotechnology Research Institute,Rugao 226500,China)

机构地区：[1]江南大学粮食发酵工艺与技术国家工程实验室,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122 [3]江南大学食品安全与营养协同创新中心,江苏无锡214122 [4]北京工商大学食品质量与安全北京实验室,北京100048 [5]国家黄酒工程技术研究中心,浙江绍兴312000 [6]江苏省产业技术研究院食品生物技术研究所(如皋江大食品生物技术研究所有限公司),江苏如皋226500 [7]江南大学(如皋)食品生物技术研究所,江苏如皋226500

出　　处：《食品与生物技术学报》2020年第2期74-80,共7页Journal of Food Science and Biotechnology

基　　金：国家“十三五”重点研发计划项目(2016YFD0400504-03;2017YFD0400103);北京工商大学食品营养与人类健康高精尖创新中心开放基金项目(20161041);北京工商大学食品质量与安全北京实验室开放课题;中央高校基本科研基金项目(LITE2018-13)。

摘　　要：利用建立的食醋感官评价小组,对中国主要的酿造食醋进行了风味评价。首次构建了中国酿造食醋的风味轮,其中包括16个类别共45个描述词。运用方差分析、主成分分析等方法筛选出了16个能够描述中国酿造食醋风味差异的词汇,其中味觉描述词包括酸味、甜味、鲜味、咸味、涩味、苦味6个,嗅觉描述词包括酸气、甜香、焦香、酱香、果香、麸皮香、烟熏香、米香、酒香、花香10个。对选择的酿造食醋样品进行感官描述性分析,发现不同类型的酿造食醋风味有明显差异。Major types of typical Chinese brewing vinegars with different characteristics were evaluated by evaluation panels of Chinese vinegars.The flavor wheel of Chinese brewing vinegars was presented first in this study which included a total of 45 sensory descriptors in 16 categories.Sixteen kinds of the important and typical descriptors were chosen by variance analysis,principal component analyses and other methods including 6 kinds of the taste terms(acidity,sweetness,bitter,saltness,astringent and umami).Ten kinds of olfactory terms(sour,sweet,burnt,sauced,fruity,bran incense,incense smoke,grain,alcoholic aroma and flowery).Through the descriptive analysis of the selected Chinese brewing vinegars,the difference of the flavor characteristics was found.

关 键 词：中国食醋 描述性分析 风味轮 

分 类 号：TS264.21[轻工技术与工程—发酵工程]