近年来,采用现代风味化学研究方法进行白兰地香气组分的解析中已经取得了较大的进展,但是感官特性研究还尚未全面开展。以中国烟台地区和法国干邑地区的白兰地为研究对象,采用静态感官—定量描述分析(quantitative descriptive analysis,QDA)以及动态感官—暂时性感官支配分析(temporal dominance of sensation,TDS),探究2种方法结合分析的特点及差异,明确我国白兰地的风格特征以及与法国白兰地的感官差异。QDA结果显示,中国白兰地的香料、烘焙、果干特征较为突出,而法国白兰地的焦糖、花香、果香特征更为突出。TDS结果显示,中法白兰地在刚入口的20 s内均为酒精味和灼烧感占据主导,其他香气属性在后60 s占据主导。前鼻香气中出现的花香、果香、果干、焦糖等属性,在饮用过程中则几乎感受不到。该研究不仅可以完善白兰地感官研究的理论体系,而且为进一步指导和规范我国白兰地的生产奠定了重要的风味基础。
In recent years, great progress has been made in the analysis of aroma components in brandy by using modern flavor chemistry methods, but the study of sensory characteristics has not been fully carried out. Therefore, brandies from Yantai, China and Cognac, France were selected for the study. Static sensory-quantitative descriptive analysis (QDA) and dynamic sensory-temporal dominance of sensations (TDS) were used to explore the characteristics and differences in the combination analysis of the two methods and to clarify the characteristics of Chinese brandy and the sensory differences with French brandy. The QDA results showed that spicy, toasted and dried fruit aroma were typical for Chinese brandy, however, caramel, floral and fruity aroma were exhibited in French brandy. TDS results showed that the attributes of alcohol and burning dominated in the first 20 s and other aroma attributes dominated in the last 60 s. Floral, fruity, dried fruit, caramel and other sensory attributes in orthonasal olfactory was almost imperceptible. This research enriched the theoretical system of sensory study in brandy and laid an important flavor foundation for guidance and regulation of brandy production in China.
[1] 李元一, 邢可馨,张葆春,等.基于全二维气相色谱-飞行时间质谱及感官分析的中法白兰地香气特征研究[J].食品与发酵工业,2020,46(14):198-203.
LI Y Y,XING K X,ZHANG B C,et al.Aroma characterization of Chinese and French brandy based on comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry and sensory analysis[J].Food and Fermentation Industries,2020,46(14):198-203.
[2] 中国市场调研网. 2021-2027年中国白兰地行业研究与趋势分析报告[DB/OL].https://www.20087.com/3/75/BaiLanDiDeQianJingQuShi.html,2021.
Chinese Market Research Network.Report on Research and Trend Analysis of Chinese Brandy Industry(2021-2027)[DB/OL].https://www.20087.com/3/75/BaiLanDiDeQianJingQuShi.html,2021.
[3] TANG K,XI Y R,MA Y,et al.Chemical and sensory characterization of Cabernet Sauvignon wines from the Chinese Loess Plateau region[J].Molecules,2019,24(6):E1122.
[4] HUANG L,MA Y,TIAN X,et al.Chemosensory characteristics of regional Vidal icewines from China and Canada[J].Food Chemistry,2018,261:66-74.
[5] TANG K,TIAN X,MA Y,et al.Aroma characteristics of Cabernet Sauvignon wines from Loess Plateau in China by QDA®,Napping® and GC-O analysis[J].European Food Research and Technology,2020,246(4):821-832.
[6] SCHLICH P.Temporal dominance of sensations(TDS):A new deal for temporal sensory analysis[J].Current Opinion in Food Science,2017,15:38-42.
[7] KAWASAKI H,YOSHIMURA W,WAKITA A,et al.Visualization of temporal differences between dominant perceptions in temporal dominance of sensations(TDS) and temporal check-all-that-apply(TCATA) perceptions using dominance-highlighted TCATA(dTCATA) curves[J].Food Quality and Preference,2019,77:166-171.
[8] ARES G,JAEGER S R,ANTÙNEZ L,et al.Comparison of TCATA and TDS for dynamic sensory characterization of food products[J].Food Research International,2015,78:148-158.
[9] ETAIO I,MEILLON S,PÉREZ-ELORTONDO F J,et al.Dynamic sensory description of Rioja Alavesa red wines made by different winemaking practices by using Temporal Dominance of Sensations[J].Journal of the Science of Food and Agriculture,2016,96(10):3 492-3 499.
[10] SOKOLOWSKY M,FISCHER U.Evaluation of bitterness in white wine applying descriptive analysis,time-intensity analysis,and temporal dominance of sensations analysis[J]. Analytica Chimica Acta,2012,732:46-52.
[11] JANÁĆOVÁ A,SÁDECKÁ J,KOHAJDOVÁ Z,et al.The identification of aroma-active compounds in Slovak brandies using GC-Sniffing,GC-MS and sensory evaluation[J].Chromatographia,2008,67(S1):113-121.
[12] CALDEIRA I,BELCHIOR A P,CLÍMACO M C,et al.Aroma profile of Portuguese brandies aged in chestnut and oak woods[J].Analytica Chimica Acta,2002,458(1):55-62.
[13] FICHES G,SAINT EVE A,JOURDREN S,et al.Temporality of perception during the consumption of French grape brandies with different aging times in relation with aroma compound release[J].Flavour and Fragrance Journal,2016,31(1):31-40.
[14] 席艳茹, 唐柯,徐岩,等.应用定量描述分析和气相色谱-闻香/质谱法研究黄土高原赤霞珠干红葡萄酒香气特征[J].食品与发酵工业,2016,42(5):192-197.
XI Y R,TANG K,XU Y,et al.Aroma characterization of Cabernet sauvignon wine from Loess Plateau with quantitative description analysis and GC-O/MS[J].Food and Fermentation Industries,2016,42(5):192-197.
[15] 徐淑臻,黄伟,陈荣荣.PanelCheck检测评价小组对乳酸菌饮料的感官评估能力[J].饮料工业,2018,21(2):12-17.
XU S Z,HUANG W,CHEN R R.Panel Check evaluate panel sensory performance in Lactobacillus beverage[J].The Beverage Industry,2018,21(2):12-17.
[16] TOMIC O,LUCIANO G,NILSEN A,et al.Analysing sensory panel performance in a proficiency test using the PanelCheck software[J].European Food Research and Technology,2009,230(3):497-511.
[17] CALDEIRA I,DE SOUSA R B,BELCHIOR A P,et al.A sensory and chemical approach to the aroma of wooden aged lourinhã wine brandy[J].Ciência E TÉcnica VitivinÍcola,2008,23(2):97-110.
[18] TSAKIRIS A,KALLITHRAKA S,KOURKOUTAS Y.Grape brandy production,composition and sensory evaluation[J].Journal of the Science of Food and Agriculture,2014,94(3):404-414.
[19] MAGA J A.Oak lactones in alcoholic beverages[J].Food Reviews International,1996,12(1):105-130.
[20] DÉLÉRIS I,SAINT-EVE A,GUO Y L,et al.Impact of swallowing on the dynamics of aroma release and perception during the consumption of alcoholic beverages[J].Chemical Senses,2011,36(8):701-713.
[21] 张宇, 孙波,马艺荧,等.利用TDS法研究保藏时间对辣白菜感官品质的影响[J].食品研究与开发,2019,40(11):83-88.
ZHANG Y,SUN B,MA Y Y,et al.Study on the influence of different preservation time on the sensory properties of kimchi by TDS[J].Food Research and Development,2019,40(11):83-88.
[22] PINEAU N,SCHLICH P,CORDELLE S,et al.Temporal dominance of sensations:Construction of the TDS curves and comparison with time-intensity[J].Food Quality and Preference,2009,20(6):450-455.
[23] GOLDNER M C,ZAMORA M C,DI LEO LIRA P,et al.Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine[J].Journal of Sensory Studies,2009,24(2):243-257.
[24] KING E S,DUNN R L,DE HEYMANN H.The influence of alcohol on the sensory perception of red wines[J].Food Quality and Preference,2013,28(1):235-243.
[25] 王霞. 橡木制品在白兰地陈酿中的应用研究[D].无锡:江南大学,2006.
WANG X.Study on the application of oak products in brandy aging[D].Wuxi:Jiangnan University,2006.
