白酒口感特征的描述性分析及其口感轮的构建  

Descriptive Analysis of Taste Characteristics of Baijiu and Construction of Its Taste Wheel

作　　者：何英霞 谢凯筠 王高伟 陈双[2] 徐岩 HE Yingxia;XIE Kaijun;WANG Gaowei;CHEN Shuang;XU Yan(College of Enology,Northwest A&F University,Yangling 717200,China;Lab of Brewing Microbiology and Applied Enzymology,School of Biotechnology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌717200 [2]江南大学生物工程学院酿造微生物与应用酶学研究室,江苏无锡214122

出　　处：《食品科学》2025年第9期63-68,共6页Food Science

基　　金：江苏省市场监督管理局科技计划项目(KJ2024023)。

摘　　要：为解决关于白酒口感特征感官评价有限的问题,本研究通过文献查阅、酒评网站、消费者问卷调研和广泛酒样的描述性分析多维途径采集获取白酒口感描述词。参考国内外酒类风味轮构建方法,对描述语进行筛选、归类和整理,确定了以基本味、刺激感、触感、酒体、余味为主要类别的38个口感描述词,对其赋予定义或释义,并采用选择合适项目分析确定各类别描述词的被引用频率,构建并绘制了具有相对量化参考的白酒口感轮。白酒口感轮的建立与应用可作为白酒质量评价和推广交流的高效辅助工具。To address the limitation in sensory evaluation of taste characteristics of baijiu,this study systematically gathered taste descriptors of baijiu from literature reviews,baijiu review websites,consumer questionnaire survey,and descriptive analysis of baijiu samples collected from multiple sources.The taste descriptors were screened,sorted out and classified by domestic and international methods for flavor wheel construction of liquors.A total of 38 taste descriptors were identified,which were primarily classified into five categories,namely,basic taste,pungency,texture,body and aftertaste,and defined or interpreted.Besides,the citation frequency of each descriptor was determined by selecting appropriate items.Finally,a taste wheel of baijiu with a relatively quantitative reference framework was constructed.Its development and application provide a powerful and effective auxiliary tool for the quality evaluation and promotion of baijiu.

关 键 词：白酒 口感特征 描述性分析 口感轮 

分 类 号：TS262.3[轻工技术与工程—发酵工程]