感官定量描述分析对竹酒风味特征的研究  

Flavor characteristics of bamboo wine by sensory quantitative description analysis

作　　者：易翔 施鹏 祝成 罗高建 吴栋 万朕 杨强 YI Xiang;SHI Peng;ZHU Cheng;LUO Gaojian;WU Dong;WAN Zhen;YANG Qiang(Jing Brand Co.,Ltd.,Huangshi 435100,China;Tiancheng Bamboo Liquor(Xianning)Co.,Ltd.,Xianning 437400,China)

机构地区：[1]劲牌有限公司,湖北黄石435100 [2]天成竹筒酒业(咸宁)有限公司,湖北咸宁437400

出　　处：《中国酿造》2022年第1期172-179,共8页China Brewing

基　　金：湖北省重点研发计划项目(2020BBA050)。

摘　　要：参照国内外酒类风味轮建立的方法及国标GB/T 16861—1997《感官分析通过多元分析方法鉴定和选择用于建立感官剖面的描述词》,对不同工艺生产的40个竹酒进行感官描述分析,获得竹酒风味特征的描述语,采用聚类分析(CA)对香气、口感、口味的34个描述语进行归类,Pearson相关性分析考察同一类别下描述语之间的相关性。为进一步验证聚类分析(CA)的结果,方差分析筛选不同竹酒中具有显著差异的风味描述语,绘制竹酒风味轮。根据结果最终保留14个香气特征描述语、8个口感特征描述语、3个口味特征描述语、5个颜色特征描述语作为竹酒的风味轮,并采用对比分析和雷达图对6个具有代表性的竹酒样品进行分析,结果表明,采用活竹竹节陈酿工艺的竹酒香气淡雅舒适,口感淡爽清甜;采用竹制容器陈酿或陶缸浸泡竹片陈酿工艺的竹酒则香气浓郁复杂,竹木香的风格更加突出。Referring to the establishing method of Baijiu(Chinese liquor)flavor wheel at home and abroad and the National Standard GB/T 16861—1997"Sensory analysis:Identification and selection of descriptors for establishing sensory profiles by multivariate analysis methods".Sensory description analysis was carried out on 40 bamboo wines produced by different processes to obtain descriptors of bamboo wines flavor characteristics.34 descriptors for aroma,texture and taste were classified by cluster analysis(CA),and the correlation among descriptors in the same category was examined by Pearson correlation analysis.To further verify the results of the cluster analysis,flavor descriptors with significant differences in different bamboo wines were screened by variance analysis,and bamboo wine flavor wheel was plotted.According to the results,14 aroma characteristic descriptors,8 texture characteristic descriptors,3 taste characteristic descriptors,5 color characteristic descriptors were reserved as flavor wheel of bamboo wine.6 representative bamboo wine samples were analyzed by correspondence analysis and radar map,the results showed that the bamboo wine aged with live bamboo had a light and comfortable aroma and light and sweet tast.The bamboo wine aged in bamboo containers or bamboo slices soaked in pottery tanks had a strong and complex aroma,and the bamboo and wood flavor was more prominent.

关 键 词：竹酒 风味轮 感官定量描述分析 多元统计分析 

分 类 号：TS262.8[轻工技术与工程—发酵工程]