Analysis of comfort scale and correlation between comfort level and volatile flavor components of rice-flavor Baijiu

Abstract

In order to evaluate consumers' preferences on alcoholic drink samples more scientifically, distinguish the quality differences of the samples, and establish the relationship between volatile flavor components and comfort level of rice-flavor (Mixiangxing) Baijiu, a questionnaire survey on the feelings of Baijiu drinkers after drinking for 1 h was conducted, and the main volatile flavor components of Baijiu samples were quantitatively determined. The relationship between drinking comfort and main volatile flavor components in Baijiu were determined by principal component analysis (PCA) and regression model. The results of the questionnaire showed that the typical symptoms after drinking Baijiu 1 h were drowsiness, dizziness, palpitation, inattention, tiredness and rapid heartbeat. The results of PCA showed that n-propanol, isoamyl alcohol, ethyl caproate and n-caproic acid were the main components affecting the flavor of the five samples, and the samples could be distinguished by PCA. The regression equation between the comfort scale and the main volatile flavor components of Baijiu was established, which showed that the comprehensive score of the positive scale and negative scale showed a good fitting relationship with the comprehensive index of volatile flavor of Baijiu, and the relationship between the cubic regression and multiple linear regression was good. This study preliminarily explored the evaluation method of Baijiu after drinking based on questionnaire, chromatographic analysis and statistical analysis, to provide reference for the improvement of drinking comfort.

Keywords

• questionnaire|baijiu|comfort scale|principal component analysis|volatile flavor component