中国黄酒风味感官特征及其风味轮的构建.pdfVIP

90 2013, Vol.34, No.05 食品科学 ※基础研究 中国黄酒风味感官特征及其风味轮的构建 * 王 栋，经 斌，徐 岩 ，赵光鳌 (食品科学与技术国家重点实验室，工业生物技术教育部重点实验室， 江南大学生物工程学院酿造微生物及应用酶学研究室，江苏 无锡 214 122) 摘  要：首次对中国黄酒的风味轮进行绘制，由国家黄酒评委组成的品评小组结合消费者品评小组，对6种不同类 型、不同特点的典型黄酒进行风味感官品评，给出黄酒风味感官基本描述语，对描述语进行筛选整理后，参照啤 酒、葡萄酒及清酒风味轮，对描述语进行归类，绘制出中国黄酒风味轮。从黄酒风味轮描述语中，运用多元统计方 法及ISO 11035感官描述语选择方法的国际标准，选择确定重要的、而且具有典型差异性的味觉和嗅觉描述语：甜 味、苦味、涩味、酸味、鲜味、醇香、焦糖香、果香、药香、烟气香、曲香及蜂蜜香12个作为构成黄酒风味轮廓的 主要描述语。这些描述语分别经由国家黄酒评委和消费者应用于黄酒描述分析，表明可以表征中国黄酒主要的基本 风味感官特征，可用于黄酒基本描述性感官分析。 关键词：中国黄酒；描述性感官品评；描述语；风味轮；风味轮廓 Sensory Flavor Characteristics of Chinese Yellow Rice Wine and Construction of Flavor Wheel * WANG Dong，JING Bin ，XU Yan ，ZHAO Guang-ao (State Key Laboratory of Food Science and Technology, Key Laboratory of Industrial Biotechnology, Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214 122, China) Abstract ：The flavor wheel of Chinese yellow rice wine was presented first in this study. Six types of typical Chinese yellow rice wines with different characteristics were evaluated by two evaluation panels consisting of national judges and consumers respectively. The sensory descriptors defined by the evaluation panels were selected and classified with reference to the flavor wheels of beer, wine and sake, and the flavor wheel of Chinese yellow rice wine was completed. From the descriptors in the flavor wheel of Chinese yellow rice wine, the important and typical taste and smell descriptors were chosen by multivariate statistical method and ISO 11035 international standards, including sweet, bitter