Zhongguo niangzao (Nov 2024)

Construction of flavor wheel and sensory characteristics of Quan-flavor Baijiu

  • ZHANG Chenxi, ZHANG Yingyu, HE Ziwei, HU Wenqin, LI Feifei, ZHANG Yuanyuan, JIA Ruoming, LIU Ming, HAN Yuncui, ZHANG Zhiyuan

DOI
https://doi.org/10.11882/j.issn.0254-5071.2024.11.021
Journal volume & issue
Vol. 43, no. 11
pp. 131 – 136

Abstract

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In order to enhance the identifiability of sensory characteristics and guide consumers to recognize the unique style of Quan-flavor Baijiu, 21 kinds of different flavor Baijiu including Quan-flavor and other typical flavor were evaluated by quantitative description analysis (QDA) and pivot profile (PP) method. The flavor profile descriptors of Quan-flavor Baijiu were screened by contribution index (M-value), cluster analysis (CA) and principal component analysis (PCA). The results showed that Quan-flavor Baijiu had unique sensory characteristics, which were different from strong- flavor (Nongxiangxing), light-flavor (Qingxiangxing), sauce-flavor (Jiangxiangxing), Zhima-flavor, and mixed-flavor Baijiu. The flavor wheel of Quan- flavor Baijiu was established successfully, and the flavor profile of Quan-flavor Baijiu including 11 aromas and 5 taste descriptors was further screened, and the flavor differences of 3 Quan-flavor Baijiu products were clearly and intuitively expressed through the sensory profile. The research established a visual sensory characteristic standard of Quan-flavor Baijiu.

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