不同环境温度条件酿制的传统黄酒的滋味特征差异分析  

Analysis of Taste Characteristics of Traditional Huangjiu Brewedunder Different Ambient Temperature Conditions

作　　者：于海燕 吴世琪 王晓雨 陈臣 田怀香 Yu Haiyan;Wu Shiqi;Wang Xiaoyu;Chen Chen;Tian Huaixiang(School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418)

机构地区：[1]上海应用技术大学香料香精化妆品学部,上海201418

出　　处：《中国食品学报》2024年第4期361-369,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金面上项目(32172336)。

摘　　要：传统黄酒是中华酿造技艺之瑰宝,而其半开放的酿造环境易受环境温度条件等影响而导致产品风味品质不稳定。本研究以不同环境温度条件酿制的传统黄酒为研究对象(前性酒(S1)、中性酒(S2和S3)、后性酒(S4)),采用定量描述感官评价分析4批次传统黄酒的静态滋味强度差异,采用时间-强度感官评价和动态主导属性测试分析饮用过程中滋味特征的动态变化及不同批次间的差异,采用电子舌技术分析味觉风味轮廓差异,并结合偏最小二乘法建立滋味预测模型。结果表明:S2和S3的滋味和谐饱满,鲜味突出,苦味和后苦味强度弱;4批次传统黄酒的主导滋味属性按时间先、后均为酸味、苦味和鲜味,S3的苦味优势属性结束最早(85 s),S4的苦味消逝时间最久(110 s),S3的鲜味占据主导优势的时间最早,其次为S2、S1和S4。电子舌响应信号与酸、苦和后苦味感官评分具有较好的相关性,后苦味模型最稳健,模型的相关系数r为0.976。静态和动态感官评价结合电子舌可全面评价传统黄酒滋味特征差异,环境温度条件对传统黄酒苦味及后苦味具有重要影响。Traditional Huangjiu is the treasure of Chinese brewing technology,but its semi-open brewing environment is easily affected by ambient temperature conditions,which leads to the instability of product flavor quality.In this study,traditional Huangjiu brewed under different ambient temperature conditions(pre-wine(S1),neutral wine(S2 and S3),post-wine(S4))was selected as the research object,and the difference of static taste intensity of four batches of traditional Huangjiu was analyzed by quantitative description sensory evaluation.Time-intensity sensory evaluation and dynamic dominant attribute test were used to analyze the dynamic change of taste characteristics and the difference between different batches.The difference of taste profiles was analyzed by electronic tongue technique,and the taste prediction models were established by combining partial least square method.The results showed that the taste of S2 and S3 is harmonious and full,the umami is prominent,and the bitter and delayed bitterness intensity is weak.The dominant taste properties of the four batches of traditional Huangjiu were sour taste,bitter taste and umami taste in order of time.The bitterness dominant attribute of S3 ended the earliest(85 s),the bitterness disappeared the longest(110 s)in S4,and the umami dominant attribute of S3 was the earliest,followed by S2,S1 and S4.The electronic tongue has a good correlation with sour,bitterness and delayed bitterness sensory attributes,respectively.The prediction model for delayed bitterness was robust with a correlation coefficient of 0.976.Static and dynamic sensory evaluation combined with electronic tongue can comprehensively evaluate the taste characteristics of traditional Huangjiu.The ambient temperature conditions have an important influence on the bitterness and delayed bitterness of traditional Huangjiu.

关 键 词：传统黄酒 滋味特征 环境温度条件 感官评价 电子舌 

分 类 号：TS262.4[轻工技术与工程—发酵工程]