清汁型米酒感官品质指标重要性研究  

Study on the Importance of Sensory Indexes of Rice Wine Juices

作　　者：王琼波[1] WANG Qiong-bo(Department of Food and Nutrition,Luohe Medical College,Luohe 462002,China)

机构地区：[1]漯河医学高等专科学校食品营养系,河南漯河462002

出　　处：《饮料工业》2021年第5期16-19,共4页Beverage Industry

基　　金：漯河医学高等专科学校科研项目(2017-S-LMC-6)。

摘　　要：为了阐明清汁型米酒感官指标对其感官品质影响程度的差异,采用排序法对其感官指标色泽、形态、气味和滋味进行了分析。结果表明:清汁型米酒的感官指标中滋味最重要,气味次之,最后是形态和色泽,且形态和色泽的重要性间无显著性差别(a=0.05)。该研究为清汁型米酒感官品质的科学评价及新产品开发提供参考。This study aimed at the importance ranking of the sensory indexes of rice wine juices.The color,appearance,aroma and taste were analyzed by ranking test.The results showed that taste was the most important,aroma was the second,appearance and color are the last.And there was no significant difference in the importance of appearance and color.The results can provide a reference for the scientific evaluation of sensory quality and the development of new products of rice wine juice.

关 键 词：清汁型米酒 感官指标 重要性 排序法 

分 类 号：TS26[轻工技术与工程—发酵工程]