感官质量是影响消费者对饮料酒喜好性和接受性的重要因素,开发科学有效的感官质量评价方法是行业和研究人员关注的重点之一。目前关于黄酒感官评价方法和体系的研究报道较少,不能满足行业发展的需要。该研究以绍兴黄酒为例,构建了一套较为系统的黄酒感官评价方法,主要包括风味轮的构建、风味特征剖析和感官质量评价标准的建立。从嗅觉、味觉、口感和余味四方面绘制了由57个描述词组成的风味轮,利用方差分析对风味轮中的描述词进行筛选,获得了描述绍兴黄酒感官特征的24个核心词汇,通过雷达图分析了不同甜型绍兴黄酒的风味特征,进一步建立了由12个评分指标和4个打分梯度构成的黄酒感官质量评价标准。黄酒国家评委使用该标准对不同品质的黄酒进行了打分,成功地将样品进行了区分,说明该方法可以有效评估绍兴黄酒的感官品质。该感官质量评价体系有助于消费者科学有效地鉴别黄酒产品品质,为黄酒感官质量的分析评价提供了基础和手段。
Sensory quality is an important factor affecting consumers' preference and acceptance of drinks. It is one of the focuses to develop scientific and effective sensory quality evaluation methods for industry and researchers. At present, there are few reports on sensory evaluation methods and systems of Huangjiu, which can't adapt to the demand of industry development. In this research, Shaoxing rice wine was taken as an example to construct a relatively systematic sensory evaluation method of Huangjiu. The method mainly included the construction of flavor wheel, the analysis of flavor characteristics and the establishment of sensory quality evaluation standard. The flavor wheel included 57 descriptive words of olfaction, taste, texture, and aftertaste. The 24 core descriptors of Shaoxing rice wine were screened by the means of variance analysis. At the same time, the method analysed the flavor characteristics of different types of Shaoxing rice wine by the radar map, and the evaluation standard of Huangjiu sensory quality consisting of 12 scoring indexes and 4 scoring gradients was further established. The national judges of Huangjiu scored different quality of Huangjiu according to this standard, and successfully distinguished the samples, indicating that the method can effectively assess the sensory quality of Shaoxing rice wine. The sensory evaluation system of Huangjiu is beneficial to scientifically and effectively identify the quality of Huangjiu products for consumers, and provides the foundation and means for the analysis and evaluation of the sensory quality of Huangjiu.
[1] NOBLE A C, ARNOLD R A, MASUDA B M, et al.Progress towards a standardized system of wine aroma terminology[J].American Journal of Enology and Viticulture, 1984, 35(2):107-109.
[2] WENCHAO L, LU A, JUNXIANG Z, et al.Exploration of the market grading system for wine products from Eastern Helan Mountain[J].China Brewing, 2020, 39(3):213-216.
[3] ICKES C M, CADWALLADER K R.Characterization of sensory differences in mixing and premium rums through the use of descriptive sensory analysis[J].Journal of Food Science, 2017, 82(11):2 679-2 689.
[4] CICCHETTI D V, CICCHETTI A F.As wine experts disagree, consumers' taste buds flourish:How two experts rate the 2004 Bordeaux vintage[J].Journal of Wine Research, 2013, 24(4):311-317.
[5] 王栋, 经斌, 徐岩, 等.中国黄酒风味感官特征及其风味轮的构建[J].食品科学, 2013, 34(5):90-95.
WANG D,JING B,XU Y, et al.Sensory flavor characteristics of Chinese yellow rice wine and construction of flavor wheel[J].Food Science, 2013, 34(5):90-95.
[6] 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.
[7] 解铜. 绍兴地区传统黄酒的香气特征及其协同作用的研究[D].上海:上海应用技术大学, 2020.
XIE T.Study on aroma characteristics and synergistic mechanism of traditional Huangjiu[D].Shanghai:Shanghai University of Technology, 2020.
[8] CAO Y, XIE G F, WU C, et al.A study on characteristic flavor compounds in traditional Chinese rice wine-Guyue Longshan rice wine[J].Journal of the Institute of Brewing, 2010, 116(2):182-189.
[9] 谢广发. 绍兴黄酒功能性组分的检测与研究[D].无锡:江南大学, 2005.
XIE G F.Determination and studies on functional constituents in Shaoxing rice wine[D].Wuxi:Jiangnan University, 2005.
[10] 赵培城, 蔡际豪, 顾赛麒, 等.不同酒龄传统绍兴黄酒的特征风味物质分析[J].食品科学, 2020, 41(22):231-237.
ZHAO P C, CAI J H, GU S Q, et al.Analysis of characteristic flavor substances of traditional Shaoxing rice wines of different ages[J].Food Science, 2020, 41(22):231-237.
[11] 蔡际豪. 不同工艺绍兴黄酒风味比对及传统绍兴黄酒风味表征研究[D].杭州:浙江工业大学, 2020.
CAI J H.Flavor comparison of Shaoxing Huangjiu with different processes and flavor characterization of traditional Shaoxing Huangjiu[D].Hangzhou:Zhejiang University of Technology, 2020.
[12] YU H Y, GUO W, AI L Z, et al.Unraveling the difference in aroma characteristics of Huangjiu from Shaoxing region fermented with different brewing water, using descriptive sensory analysis, comprehensive two-dimensional gas chromatography-quadrupole mass spectrometry and multivariate data analysis[J].Food Chemistry, 2022,372:131227.
[13] 常玉梅, 钟芳.豆腐干质构感官分析及评价小组能力评估[J].食品与生物技术学报, 2013, 32(1):37-42.
CHANG Y M, ZHONG F. Spectrum descriptive sensory analysis of dried bean curd's texture and panel performance analysis[J].Journal of Food Science and Biotechnology, 2013, 32(1):37-42.
[14] 彭玉慧, 于福浩, 时成铭, 等.肉粽感官描述性词汇的建立及感官特性的比较[J].现代食品, 2021(19):111-117.
PENG Y H, YU F H, SHI C M, et al.The establishment of sensory descriptive vocabulary of zongzi with pork and the comparison of sensory characteristics[J].Modern Food, 2021(19):111-117.
[15] KREUTZMANN S, THYBO A K, BREDIE W L P.Training of a sensory panel and profiling of winter hardy and coloured carrot genotypes[J].Food Quality & Preference, 2007, 18(3):482-489.
[16] 杨焕, 王凤仙, 贾怡娴, 等.汾酒风味轮的建立及感官特性描述研究[J].酿酒, 2021, 48(6):60-64.
YANG H, WANG F X, JIA Y X, et al.Construction of flavor wheel of Fen-flavor Baijiu and description of typical sensory characteristics[J].Liquor Making, 2021, 48(6):60-64.
[17] GOTO Y, MIO K, MATSUOKA T, et al.Study on the flavors of barley tea using the flavor wheel and gas chromatography-olfactometry[J].Journal of the Japanese Society for Food Science and Technology-Nippon Shokuhin Kagaku Kogaku Kaishi, 2019, 66(9):351-359.
[18] 孔祥伟, 周志磊, 郑福平, 等.中国酿造食醋风味轮的构建及应用[J].食品与生物技术学报, 2020, 39(2):74-80.
KONG X W, ZHOU Z L, ZHENG F P, et al.Construction of flavor wheel for the brewing vinegar in China and its applications[J].Journal of Food Science and Biotechnology, 2020, 39(2):74-80.
[19] SPENCER M, SAGE E, VELEZ M, et al.Using single free sorting and multivariate exploratory methods to design a new coffee taster's flavor wheel[J].Journal of Food Science, 2016, 81(12):S2 997-S3 005.
[20] LABBE D, RYTZ A, HUGI A.Training is a critical step to obtain reliable product profiles in a real food industry context[J].Food Quality & Preference, 2004, 15(4):341-348.
[21] MCEWAN J A, HEINIÖ R L, HUNTER E A, et al.Proficiency testing for sensory ranking panels:Measuring panel performance[J].Food Quality & Preference, 2003, 14(3):247-256.
