Serving temperature affects the sensory characteristics of alcoholic beverages, which in turn affects consumer acceptance and preference. The Check-All-That-Apply (CATA) method was used to explore the sensory characteristics of semi-dry and semi-sweet Shaoxing Huangjiu at different serving temperatures and young consumers' preference. Results indicated that 17 sensory and 10 emotional attributes differed significantly among semi-dry and semi-sweet Huangjiu served at eight temperatures, and both kinds of Huangjiu had the highest consumer preference scores at 4 ℃. Penalty analysis showed that astringency and pungency were key attributes that reduced consumer preference, sweetness and umami could enhance consumers' preference for semi-sweet Huangjiu. Preference mapping analysis showed that more than 80% of young consumers prefer 4, 10 and 16 ℃ when drinking semi-dry and semi-sweet Huangjiu, but at the same time, 40%-60% of young consumers preferred semi-sweet Huangjiu at 36 ℃ and above, only 20% of consumers liked to drink two kinds of Huangjiu at room temperature and semi-dry Huangjiu heated. Generally speaking, young consumers prefer Shaoxing Huangjiu with a lower serving temperature. By exploring the influence of serving temperature on the drinking preference of Huangjiu among young consumers, it lays a foundation for Huangjiu new product development.
WANG Yan
,
ZHOU Zhilei
,
JI Zhongwei
,
ZHOU Jiandi
,
XU Xibiao
,
XU Yuezheng
,
MAO Jian
. Research on young consumers' preference on serving temperature of Huangjiu[J]. Food and Fermentation Industries, 2022
, 48(3)
: 155
-162
.
DOI: 10.13995/j.cnki.11-1802/ts.028620
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