食品与发酵工业 >

2022 , Vol. 48 >Issue 13: 345 - 351

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029821

综述与专题评论

饮用温度对饮料酒风味影响的研究进展

  • 周志磊 ,
  • 王炎 ,
  • 姬中伟 ,
  • 周建弟 ,
  • 许锡飚 ,
  • 徐岳正 ,
  • 毛健
展开
  • 1(江南大学 粮食发酵工艺与技术国家工程实验室,江苏 无锡,214122)
    2(江南大学 食品学院,江苏 无锡,214122)
    3(江南大学(绍兴)产业技术研究院,浙江 绍兴,312000)
    4(浙江古越龙山绍兴酒股份有限公司,浙江 绍兴,312000)
    5(绍兴女儿红酿酒有限公司,浙江 绍兴,312352)
    6(国家黄酒工程技术研究中心,浙江 绍兴,312000)
第一作者：博士,副研究员(毛健教授为通信作者,E-mail:maojian@jiangnan.edu.cn)

收稿日期: 2021-10-25

  修回日期: 2021-11-16

  网络出版日期: 2022-08-03

基金资助

国家重点研发计划项目(2018YFD0400401,2016YFD0400504);国家自然科学基金青年项目(32001828);国家自然科学基金面上项目(31771968,31571823);国家轻工技术与工程一流学科自主课题(LITE2018-13)

收起

Advances on the effect of serving temperature on the flavor of alcoholic beverage

  • ZHOU Zhilei ,
  • WANG Yan ,
  • JI Zhongwei ,
  • ZHOU Jiandi ,
  • XU Xibiao ,
  • XU Yuezheng ,
  • MAO Jian
Expand
  • 1(National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China)
    2(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    3(Institute of Industrial Technology, Jiangnan University, Shaoxing 312000, China)
    4(Zhejiang Guyue Longshan Shaoxing Wine Co. Ltd., Shaoxing 312000, China)
    5(Shaoxing Nuerhong Winery Co. Ltd., Shaoxing 312000, China)
    6(National Engineering Research Center of Chinese Rice Wine, Shaoxing 312000, China)

Received date: 2021-10-25

  Revised date: 2021-11-16

  Online published: 2022-08-03

Fold

摘要

饮料酒作为一种嗜好品,风味是衡量其感官品质的重要指标。饮用温度会影响饮料酒的风味和消费者喜好度,且由于风味物质组成以及流变性等物理性质的差异,不同类型饮料酒的风味受到温度影响的程度并不相同,这也使得每种饮料酒拥有其独特的最适饮用温度。目前对于饮用温度影响葡萄酒风味的研究已有报道,而对其他类型的饮料酒研究较少。该文阐释了饮用温度影响饮料酒风味的机理,对不同类型饮料酒风味随温度的变化规律进行了论述,并总结了此类研究常用的感官分析和仪器分析的方法及其优缺点,旨在为食品,尤其是饮料酒受温度影响的变化规律及其最适饮用温度的研究提供参考。

关键词： 饮用温度; 饮料酒; 风味; 味蕾; 感官分析

本文引用格式

周志磊 , 王炎 , 姬中伟 , 周建弟 , 许锡飚 , 徐岳正 , 毛健 . 饮用温度对饮料酒风味影响的研究进展[J]. 食品与发酵工业, 2022 , 48(13) : 345 -351 . DOI: 10.13995/j.cnki.11-1802/ts.029821

Abstract

Flavor is an important index to measure the sensory quality of alcoholic beverage. Serving temperature will affect the flavor of alcoholic beverage and consumer preference. Because of the difference in composition of substances and rheology, as well as other physical properties, the flavor of different alcoholic beverage is not the same influenced by temperature, which makes each alcoholic beverage have its own optimal serving temperature. Several recent studies have illustrated that serving temperature does have an impact on sensory attribute of wine, but there are few researches focused on other types of alcoholic beverage. This review summarizes the mechanism of flavor difference caused by temperature, how the flavor change with temperature in different beverage wine, as well as the commonly sensory evaluation methods and instrumental methods used in such research and their advantages and disadvantages. This review is expected to provide a reference for research about the influence of temperature on food flavor, especially alcoholic beverage and its optimum serving temperature.

Key words： serving temperature; alcoholic beverage; flavor; taste bud; sensory analysis

参考文献

[1] PRAMUDYA R C, SEO H S.Using Check-All-That-Apply (CATA) method for determining product temperature-dependent sensory-attribute variations:A case study of cooked rice[J].Food Research International, 2018, 105:724-732.
[2] ADHIKARI J, CHAMBERS E IV, KOPPEL K.Impact of consumption temperature on sensory properties of hot brewed coffee[J].Food Research International, 2019, 115:95-104.
[3] CHAPKO M J, SEO H S.Characterizing product temperature-dependent sensory perception of brewed coffee beverages:Descriptive sensory analysis[J].Food Research International, 2019, 121:612-621.
[4] SINGH A, SEO H S.Sample temperatures can modulate both emotional responses to and sensory attributes of tomato soup samples[J].Food Quality and Preference, 2020, 86:104005.
[5] 陈双. 中国黄酒挥发性组分及香气特征研究[D].无锡:江南大学, 2013.
CHEN S.Characterization of the volatile and aroma profile of Chinese rice wine[D].Wuxi:Jiangnan University, 2013.
[6] COLLIER F N Jr.Chemistry:A conceptual approach (Mortimer, Charles E.)[J].Journal of Chemical Education, 1967, 44(11):A996.
[7] STEEN I, WAEHRENS S S, PETERSEN M A, et al.Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee[J].Food Chemistry, 2017, 219:61-68.
[8] JACKSON R S.Wine Tasting.A Professional Handbook[M].3rd ed.New York:Academic Press, 2017.
[9] RIVERON J, BOTO T, ALCORTA E.The effect of environmental temperature on olfactory perception in Drosophila melanogaster[J].Journal of Insect Physiology, 2009, 55(10):943-951.
[10] RUSSEK M, FANTINO M, CABANAC M.Effect of environmental temperature on pleasure ratings of odors and tastes[J].Physiology & Behavior, 1979, 22(2):251-256.
[11] DREWS T, NEHRING M, WERNER A, et al.The sense of smell is not strongly affected by ambient temperature and humidity:A prospective study in a controlled environment[J].European Archives of Oto-Rhino-Laryngology, 2021, 278(5):1 465-1 469.
[12] 王兴群, 陈建设.食品口腔加工过程中舌头的功能[J].中国食品学报, 2020, 20(6):304-311.
WANG X Q, CHEN J S.Functions of human tongue during food oral processing[J].Journal of Chinese Institute of Food Science and Technology, 2020, 20(6):304-311.
[13] KINNAMON S C.Umami taste transduction mechanisms[J].The American Journal of Clinical Nutrition, 2009, 90(3):753S-755S.
[14] MARGOLSKEE R F.Molecular mechanisms of bitter and sweet taste transduction[J].The Journal of Biological Chemistry, 2002, 277(1):1-4.
[15] 唐凤. 电脉冲对舌部刺激增强味觉感受的研究[D].南京:南京农业大学, 2017.
TANG F.Study on the effect of electric pulse stimulation on the enhancement of the taste sense[D].Nanjing:Nanjing Agricultural University, 2017.
[16] 董婧. 人工甜味味觉传感器的研究[D].南昌:南昌大学, 2008.
DONG J.Progress on the artificial sweet taste system[D].Nanchang:Nanchang University, 2008.
[17] MCBURNEY D H, COLLINGS V B, GLANZ L M.Temperature dependence of human taste responses [J].Physiology & Behavior, 1973, 11(1):89-94.
[18] MOSKOWITZ H R.Effects of solution temperature on taste Intensity in humans[J].Physiology & Behavior, 1973, 10(2):289-292.
[19] CRUZ A, GREEN B G.Thermal stimulation of taste[J].Nature, 2000, 403(6772):889-892.
[20] 黄建蓉, 崔炳群, 梁莹.甜味剂的感官评价[J].中国食品添加剂, 2007(1):114-116;130.
HUANG J R, CUI B Q, LIANG Y.Sensory evaluation of sweeteners[J].China Food Additives, 2007(1):114-116;130.
[21] ROSS C F, WELLER K.Effect of serving temperature on the sensory attributes of red and white wines [J].Journal of Sensory Studies, 2008, 23(3):398-416.
[22] ROSETT T R, HAMILL T, MORRIS K, et al.Taste qualities of reduced-sodium soups as affected by serving temperature[J].Journal of Food Science, 1997, 62(2):421-424.
[23] ROSS C F, WELLER K M, ALLDREDGE J R.Impact of serving temperature on sensory properties of red wine as evaluated using projective mapping by a trained panel[J].Journal of Sensory Studies, 2012, 27(6):463-470.
[24] CLIFF M A, KING M C.Influence of serving temperature and wine type on perception of ethyl acetate and 4-ethyl phenol in wine[J].Journal of Wine Research, 2009, 20(1):45-52.
[25] 代小雪, 张宿义, 姚瑶, 等.白酒冰饮最佳条件的分析探讨[J].酿酒科技, 2019(6):132-135.
DAI X X, ZHANG S Y, YAO Y, et al.Optimum drinking conditions of iced Baijiu[J].Liquor-Making Science & Technology, 2019(6):132-135.
[26] 王栋, 王哲迪, 马玥, 等.黄酒饮用条件的偏好性研究[J].食品工业科技, 2016, 37(3):127-130;195.
WANG D, WANG Z D, MA Y, et al.Impact of serving conditions on consumer preferences for Chinese rice wine[J].Science and Technology of Food Industry, 2016, 37(3):127-130;195.
[27] 王炎, 周志磊, 姬中伟, 等.年轻消费者黄酒饮用温度偏好研究[J].食品与发酵工业, 2022, 48(3):155-162.
WANG Y, ZHOU Z L, JI Z W, et al.Research on young consumers’ preference on serving temperature of Huangjiu[J].Food and Fermentation Industries, 2022, 48(3):155-162.
[28] DORADO R, CHAYA C, TARREGA A, et al.The impact of using a written scenario when measuring emotional response to beer [J].Food Quality and Preference, 2016, 50:38-47.
[29] YANG Q, DORADO R, CHAYA C, et al.The impact of PROP and thermal taster status on the emotional response to beer[J].Food Quality and Preference, 2018, 68:420-430.
[30] 常玉梅. 描述性检验与消费者接受度感官分析方法研究:以豆腐干为例[D].无锡:江南大学, 2013.
CHANG Y M.Research on sensory analysis methods of descirptive test and consumer acceptability:by testing of dired bean curds[D].Wuxi:Jiangnan University, 2013.
[31] FRANCIS L L, CHAMBERS D H, KONG S H, et al.Serving temperature effects on milk flavor, milk aftertaste, and volatile compound quantification in nonfat and whole milk[J].Journal of Food Science, 2005, 70(7):s413-s418.
[32] DRAKE M A, YATES M D, GERARD P D.Impact of serving temperature on trained panel perception of cheddar cheese flavor attributes[J].Journal of Sensory Studies, 2005, 20(2):147-155.
[33] STOKES C N, O’SULLIVAN M G, KERRY J P.Assessment of black coffee temperature profiles consumed from paper-based cups and effect on affective and descriptive product sensory attributes[J].International Journal of Food Science & Technology, 2016, 51(9):2 041-2 048.
[34] OLIVEIRA D, DELIZA R.Comparison of consumer-based methodologies for optimizing the development of new products:A case study with probiotic chocolate flavored milk[J].Food Science and Technology International, 2021, 27(6):539-553.
[35] 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.
[36] SHARMA C, SWANEY-STUEVE M, SEVERNS B, et al.Using correspondence analysis to evaluate consumer terminology and understand the effects of smoking method and type of wood on the sensory perception of smoked meat [J].Journal of Sensory Studies, 2019, 34(6):e12535.
[37] 李春霖. 基于化学计量学和近红外光谱技术的龙井茶感官及化学品质评价研究[D].杭州:浙江大学, 2019.
LI C L.Sensory and chemical quality evaluation of Longjing tea using chemometrics and near-infrared spectroscopy technique[D].Hangzhou:Zhejiang University, 2019.
[38] ARES G, DELIZA R, BARREIRO C, et al.Comparison of two sensory profiling techniques based on consumer perception[J].Food Quality and Preference, 2010, 21(4):417-426.
[39] LEE Y, FINDLAY C, MEULLENET J F.Experimental consideration for the use of check-all-that-apply questions to describe the sensory properties of orange juices[J].International Journal of Food Science & Technology, 2013, 48(1):215-219.
[40] TORRES F R, ESMERINO E A, CARR B T, et al.Rapid consumer-based sensory characterization of requeijão cremoso, a spreadable processed cheese:Performance of new statistical approaches to evaluate check-all-that-apply data[J].Journal of Dairy Science, 2017, 100(8):6 100-6 110.
[41] FAN W L, QIAN M C.Characterization of aroma compounds of Chinese “Wuliangye” and “Jiannanchun” liquors by aroma extract dilution analysis[J].Journal of Agricultural and Food Chemistry, 2006, 54(7):2 695-2 704.
[42] XU C H, CHEN G S, XIONG Z H, et al.Applications of solid-phase microextraction in food analysis[J].TrAC Trends in Analytical Chemistry, 2016, 80:12-29.
[43] LÓPEZ R, AZNAR M, CACHO J, et al.Determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detection[J].Journal of Chromatography A, 2002, 966(1-2):167-177.
[44] VASILE-SIMONE G, CASTRO R, NATERA R, et al.Application of a stir bar sorptive extraction method for the determination of volatile compounds in different grape varieties[J].Journal of the Science of Food and Agriculture, 2017, 97(3):939-948.
[45] SLAVIK B, ROEHRER S, LOOS H M, et al.Isolation of sesquiterpenoids from Matricaria chamomilla by means of solvent assisted flavor evaporation and centrifugal partition chromatography[J].Analytical and Bioanalytical Chemistry, 2021, 413(17):4 387-4 396.
[46] MESTRES M, BUSTO O, GUASCH J.Chromatographic analysis of volatile sulphur compounds in wines using the static headspace technique with flame photometric detection[J].Journal of Chromatography A, 1997, 773(1-2):261-269.
[47] 严留俊, 张艳芳, 陶文沂, 等.顶空固相微萃取-气相色谱-质谱法快速测定酱油中的挥发性风味成分[J].色谱, 2008, 26(3):285-291.
YAN L J, ZHANG Y F, TAO W Y, et al.Rapid determination of volatile flavor compounds in soy sauce using head space solid-phase microextraction and gas chromatography-mass spectrometry[J].Chinese Journal of Chromatography, 2008, 26(3):285-291.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司