餐食与美酒的相得益彰一直是人民群众对美好生活的追求之一。学术界对餐酒搭配的研究兴趣正在快速增长,但目前仍缺乏科学的实证证据。该研究首次采用被试内实验设计,运用相关分析、方差分析等方法,探讨消费者的味觉体验与白酒香型相互搭配的喜好度。结果表明,4种典型的中国白酒(清雅、豉香、浓香、酱香)均会显著地削弱甜味、酸味。此外,浓香型白酒削弱苦味,而酱香型白酒削弱鲜味。消费者对不同香型白酒和味觉搭配的喜好度存在显著差异,而喜好度与味觉强度变化、购买意愿和推荐度显著相关。4种香型白酒与酸味搭配的喜好度最高,但不同香型白酒适宜搭配的其他几种味觉存在差异性。除了酸味,豉香型和清雅型与甜、咸味的搭配满意度较高,而浓香型和酱香型则更适配甜、鲜味。该研究以味觉溶液诱发基础味觉体验,并探讨其与不同香型白酒的搭配喜好度,为餐酒搭配更进一步的研究奠定了基础。
The combination of meal and wine has always been one of people’s pursuits for a better life.The academic community’s interest in the study of meal and wine pairing is rapidly growing, but there is still a lack of scientific empirical evidence.For the first time, this study adopted a within-subjects design and used correlation analysis, ANOVA and other methods to explore consumer preferences for taste and Baijiu pairings.Results showed that four typical Baijiu (elegant-flavor Baijiu, chi-flavor Baijiu, strong-flavor Baijiu, and sauce-flavor Baijiu) could significantly weaken sweet and sour taste.In addition, strong-flavor Baijiu could weaken bitter taste, while sauce-flavor Baijiu could weaken umami taste.Consumer preferences for different types of Baijiu and taste pairings were significantly different, and preferences were significantly related to taste intensity changes, purchase intention, and recommendation.Four types of Baijiu had the highest preference for pairing with a sour taste, but there were differences in other tastes suitable for different types of Baijiu.In addition to the sour taste, the combinations of chi-flavor Baijiu and elegant-flavor Baijiu with sweet and salty taste were more satisfactory, while strong-flavor Baijiu and sauce-flavor Baijiu were more suitable for sweet and umami taste.In this study, a taste solution was used to induce a basic taste experience and to explore the matching preference between it and different types of Baijiu, which laid the foundation for further research on meal and wine pairing.
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