In order to evaluate the characteristics of Niulanshan Erguotou Baijiu and control the quality, the sensory quantitative evaluation of 15 representative Baijiu samples were studied by constructing wine flavor wheel at domestic and international. The flavor wheel of Niulanshan Erguotou was drawn from its smell and taste. The typical sensory characteristics screened by M value and statistical analysis. The descriptors representing including 20 aroma descriptors, 5 taste descriptors and 5 mouth-feel description terms were selected. At the same time, the flavor profile of five Niulanshan Erguotou Baijiu samples was analyzed by using the flavor profile, which intuitively expressed the style differences. The construction of Niulanshan Erguotou Baijiu flavor wheel helped to improve product quality and personalized product design, could meet market demands. At the same time, the establishment of the flavor wheel is of great significance to the progress of the sensory evaluation and technical standard system of Baijiu.
LIU Xu
,
ZHANG Qian
,
YU Xiaotao
,
WANG Ying
,
LIU Xuanchi
,
LI Qing
,
HAO Wenjun
,
WEI Jinwang
,
SONG Kewei
. Construction of Niulanshan Erguotou Baijiu flavor wheel and analysis of sensory characteristics[J]. Food and Fermentation Industries, 2021
, 47(17)
: 250
-255
.
DOI: 10.13995/j.cnki.11-1802/ts.027147
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