黄酒感官质量评价体系研究—以绍兴黄酒为例  

Research on sensory quality evaluation system of Huangjiu:Taking Shaoxing rice wine as an example

作　　者：王蒙[1,2] 周志磊 姬中伟 周建弟 许锡飚 徐岳正 徐秋月 毛健 WANG Meng;ZHOU Zhilei;JI Zhongwei;ZHOU Jiandi;XU Xibiao;XU Yuezheng;XU Qiuyue;MAO Jian(National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing,Jiangnan University,Wuxi 214122,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Jiangnan University(Shaoxing)Industrial Technology Research Institute,Shaoxing 312000,China;Jiangsu Provincial Engineering Research Center for Bioactive Product Processing,Wuxi 214122,China;Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,Wuxi 214122,China;Zhejiang Guyue Longshan Shaoxing Wine Co.Ltd.,Shaoxing 312000,China;Shaoxing Nuerhong Winery Co.Ltd.,Shaoxing 312352,China;National Engineering Research Center for Huangjiu,Shaoxing 312000,China)

机构地区：[1]粮食发酵与食品生物制造国家工程研究中心(江南大学),江苏无锡214122 [2]江南大学食品学院,江苏无锡214122 [3]江南大学(绍兴)产业技术研究院,浙江绍兴312000 [4]江苏省生物活性制品加工工程技术研究中心,江苏无锡214122 [5]江苏省食品安全与质量控制协同创新中心,江苏无锡214122 [6]浙江古越龙山绍兴酒股份有限公司,浙江绍兴312000 [7]绍兴女儿红酿酒有限公司,浙江绍兴312352 [8]国家黄酒工程技术研究中心,浙江绍兴312000

出　　处：《食品与发酵工业》2023年第8期7-13,共7页Food and Fermentation Industries

基　　金：国家重点研发计划项目(2021YFD2100102-4);国家自然科学基金青年项目(32001828);国家自然科学基金重点项目(22138004)。

摘　　要：感官质量是影响消费者对饮料酒喜好性和接受性的重要因素,开发科学有效的感官质量评价方法是行业和研究人员关注的重点之一。目前关于黄酒感官评价方法和体系的研究报道较少,不能满足行业发展的需要。该研究以绍兴黄酒为例,构建了一套较为系统的黄酒感官评价方法,主要包括风味轮的构建、风味特征剖析和感官质量评价标准的建立。从嗅觉、味觉、口感和余味四方面绘制了由57个描述词组成的风味轮,利用方差分析对风味轮中的描述词进行筛选,获得了描述绍兴黄酒感官特征的24个核心词汇,通过雷达图分析了不同甜型绍兴黄酒的风味特征,进一步建立了由12个评分指标和4个打分梯度构成的黄酒感官质量评价标准。黄酒国家评委使用该标准对不同品质的黄酒进行了打分,成功地将样品进行了区分,说明该方法可以有效评估绍兴黄酒的感官品质。该感官质量评价体系有助于消费者科学有效地鉴别黄酒产品品质,为黄酒感官质量的分析评价提供了基础和手段。Sensory quality is an important factor affecting consumers′preference and acceptance of drinks.It is one of the focuses to develop scientific and effective sensory quality evaluation methods for industry and researchers.At present,there are few reports on sensory evaluation methods and systems of Huangjiu,which can′t adapt to the demand of industry development.In this research,Shaoxing rice wine was taken as an example to construct a relatively systematic sensory evaluation method of Huangjiu.The method mainly included the construction of flavor wheel,the analysis of flavor characteristics and the establishment of sensory quality evaluation standard.The flavor wheel included 57 descriptive words of olfaction,taste,texture,and aftertaste.The 24 core descriptors of Shaoxing rice wine were screened by the means of variance analysis.At the same time,the method analysed the flavor characteristics of different types of Shaoxing rice wine by the radar map,and the evaluation standard of Huangjiu sensory quality consisting of 12 scoring indexes and 4 scoring gradients was further established.The national judges of Huangjiu scored different quality of Huangjiu according to this standard,and successfully distinguished the samples,indicating that the method can effectively assess the sensory quality of Shaoxing rice wine.The sensory evaluation system of Huangjiu is beneficial to scientifically and effectively identify the quality of Huangjiu products for consumers,and provides the foundation and means for the analysis and evaluation of the sensory quality of Huangjiu.

关 键 词：感官质量评价 绍兴黄酒 风味轮 特征轮廓 评价标准 

分 类 号：TS262.4[轻工技术与工程—发酵工程]