为从感官角度系统研究酱香型大曲的香气特征,参照国内外食品风味轮的构建方法,结合酱香型大曲的风味研究,对不同产区、类型的21个典型酱香型大曲进行感官定性定量评价,从香气、嗅闻感和整体风格3方面初步绘制酱香型大曲风味轮。利用M值和多元统计分析方法对香气感官描述语进行筛选得到焦香、烘焙香、粮香等21个香气描述语,并通过风味剖面图分析3个产区酱香型大曲的香气特征,更直观地表现了不同产区大曲的风格特点。酱香型大曲风味轮的构建为剖析大曲的关键香气特征和完善大曲质量评价方法提供了参考,有助于对大曲生产进行质量调控,从而提高白酒品质,促进白酒产业发展。
With reference to the methods of construction of food flavor wheel worldwide and of flavor analysis in Daqu, 21 sauce-flavored Daqu were evaluated qualitatively and quantitatively to demonstrate its aroma characteristics. The results showed that the sauce-flavored Daqu flavor wheel was initially constructed from three dimensions of aroma, smell and style. The sensory descriptors were selected by M value and multivariate statistical analysis, and 21 descriptors including coke, baking and grain aroma, etc. were obtained. The aroma characteristics of sauce-flavored Daqu in three production areas were analyzed by flavor profile, which intuitively showed the style characteristics of Daqu in different production areas. The construction of the sauce-flavored Daqu flavor wheel provided a reference for analyzing the key aroma characteristics of Daqu and improving the quality evaluation method of Daqu. Furthermore, it was the construction of sauce-flavored Daqu flavor wheel that contributed to quality control in Daqu process, which benefited to Baijiu quality improvement and Baijiu industry development.
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