该文通过消费者注意网络测试任务和脑电-事件相关电位研究,对清香型白酒消费者饮后注意力网络的警觉、定向和执行控制3种功能进行测量,研究不同贮存时间的清香型白酒饮后对注意功能及饮用舒适度影响的差异性,同时探寻与不同贮存时间清香型白酒饮后舒适度相关的酒体风味成分含量特征,为白酒品质提升提供参考。结果表明,饮用贮存时间较长的清香型白酒,被试饮后舒适度感受较明显,主要体现在其注意网络的警觉功能、执行控制功能、正确率及反应时间都有显著提升(P<0.05),而且定向功能未受到明显的影响(P>0.05)。结合酒体主要风味成分定量数据及分析结果,推测贮存时间越长的清香型白酒中总酸含量与酸酯比增加,总酯含量降低,乳酸乙酯含量降低,乙缩醛转化量增加,影响饮后舒适度提升。
In this research, attention network test (ANT) and electroencephalogram-event-related potential (EEG-ERP) of consumers were measured to study the influence of light-flavor Baijiu on attention network function (alerting, orienting, and executive control) and after-drinking comfort.Meanwhile, the effects of flavor components related to after-drinking comfort were explored, which provided a reference for the quality improvement of Baijiu.Results demonstrated that the after-comfort of light-flavor Baijiu with a longer storage time was significantly improved, which was mainly reflected in the significant improvement of the alert function, executive control function, accuracy rate, and reaction time of the attention network (P<0.05).However, the orientation function was not significantly affected (P>0.05).Combining the main flavor composition quantitative data and analytical results, it was speculated that longer storage time of light-flavor Baijiu produced a higher content of total acid and acid ester ratio, a lower content of total ester, a decrease of ethyl lactate, and an increase of acetal, improving overall after-drinking comfort level.
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