Hong Qu Huangjiu, which is native to Fujian and Zhejiang, is a popular alcoholic drink for the unique aroma and taste. In this study, the flavor wheel of Hong Qu Huangjiu was constructed, which consisted of 47 descriptors of aroma, taste, texture and aftertaste, including 6 newly developed terms. Then 24 descriptors that could describe product differences were screened by geometric mean and cluster analysis, and the flavor profile of Hong Qu Huangjiu was drawn. Hong Qu Huangjiu had significant compound aroma of Qu, cheese, fruit, herb, mushroom, and rice. As the characteristic aroma of Hong Qu Huangjiu, Qu aroma wasn’t studied in detail on its sensory definition and reference samples. The preparation method of the reference sample of Hong Qu Huangjiu was optimized, and the optimal parameters were as follows: extraction with 60% vol of ethanol solution at a material-liquid ratio of 1∶10 for 3 h at 50°C. The prepared reference sample of Hong Qu Huangjiu had strong fragrance and high characteristics recognition, which was very close to the Qu aroma of Hong Qu Huangjiu. It could better help consumers to understand and identify the aroma of Qu. This study enables consumers to accurately evaluate the quality of Hong Qu Huangjiu, and provides reference and basis for the sensory evaluation and quality analysis of Hong Qu Huangjiu in China.
WANG Meng
,
ZHOU Zhilei
,
JI Zhongwei
,
LI Xiangyou
,
MAO Jian
. Research on flavor characteristics and Qu aroma reference sample of Hong Qu Huangjiu[J]. Food and Fermentation Industries, 2023
, 49(20)
: 45
-50
.
DOI: 10.13995/j.cnki.11-1802/ts.034438
[1] 吕旭聪, 蒋雅君, 胡荣康, 等.红曲黄酒传统酿造用曲的特征挥发性风味成分分析[J].中国食品学报, 2019, 19(5):222-233.
LÜ X C, JIANG Y J, HU R K, et al.Studies on the characteristics of volatile flavor components in traditional fermentation starters for Hong qu glutinous rice wine brewing[J].Journal of Chinese Institute of Food Science and Technology, 2019, 19(5):222-233.
[2] 李路, 郭伟灵, 周文斌, 等.红曲和药白曲对红曲黄酒挥发性风味物质形成的影响[J].中国食品学报, 2020, 20(2):205-211.
LI L, GUO W L, ZHOU W B, et al.The effects of Hongqu and baiqu on the formation of aroma components in Hongqu rice wine[J].Journal of Chinese Institute of Food Science and Technology, 2020, 20(2):205-211.
[3] LIN X Z, REN X Y, HUANG Y Y, et al.Regional characteristics and discrimination of the fermentation starter Hong Qu in traditional rice wine brewing[J].International Journal of Food Science & Technology, 2021, 56(11):5664-5673.
[4] 刘淑琴. 红曲黄酒风味物质的研究[D].福州:福州大学, 2011.
LIU S Q.Study on flavor substances of Monascus rice wine[D].Fuzhou:Fuzhou University, 2011
[5] 郑翠银. 红曲黄酒特征风味的分析与表征[D].福州:福州大学, 2013.
ZHENG C Y.Analysis and characterization of characteristic flavor of Monascus rice wine[D].Fuzhou:Fuzhou University, 2013
[6] NOBLE A C, WILLIAMS A A, LANGRON S P.Descriptive analysis and quality ratings of 1976 wines from four Bordeaux communes[J].Journal of the Science of Food and Agriculture, 1984, 35(1):88-98.
[7] JIN G, LV X, WEI L S, et al.Chinese localisation of wine aroma descriptors:An update of Le Nez du Vin terminology by survey, descriptive analysis and similarity test[J].OENO One, 2022, 56(1):241-251.
[8] HABSCHIED K, KRSTANOVIĆ V, MASTANJEVIĆ K.Beer quality evaluation-a sensory aspect[J].Beverages, 2022, 8(1):15.
[9] CLAPPERTON J F, DALGLIESH C E, MEILGAARD M C, et al.Progress towards an international system of beer flavour terminology[J].Journal of the Institute of Brewing, 1976, 82(1):7-13.
[10] 段秋虹, 刘菊燕, 张容霞.猪骨汤感官分析及风味轮的构建[J].中国调味品, 2018, 43(9):140-143.
DUAN Q H, LIU J Y, ZHANG R X.Sensory analysis of pig bone soup and construction of flavor wheel[J].China Condiment, 2018, 43(9):140-143.
[11] ADHIKARI J, CHAMBERS E, KOPPEL K.Impact of consumption temperature on sensory properties of hot brewed coffee[J].Food Research International, 2019, 115:95-104.
[12] TAO Y S, LIU Y Q, LI H.Sensory characters of Cabernet Sauvignon dry red wine from Changli County (China)[J].Food Chemistry, 2009, 114(2):565-569.
[13] 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 and Preference, 2007, 18(3):482-489.
[14] 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.
[15] SILVELLO G C, BORTOLETTO A M, ALCARDE A R.The barrel aged beer wheel:A tool for sensory assessment[J].Journal of the Institute of Brewing, 2020, 126(4):382-393.
[16] MIRAREFI S, MENKE S D, LEE S Y.Sensory profiling of chardonel wine by descriptive analysis[J].Journal of Food Science, 2004, 69(6):S211-S217.
[17] 郭松波, 张娇娇, 韩兴林, 等.钓鱼台酱香型白酒风味轮构建及感官特性研究[J].中国酿造, 2022, 41(9):49-54.
GUO S B, ZHANG J J, HAN X L, et al.Construction of flavor wheel and sensory characteristics of Diaoyutai sauce-flavor Baijiu[J].China Brewing, 2022, 41(9):49-54.
[18] 张海伟, 江飞鸿, 杨欧, 等.中国酿造酱油风味轮构建及感官定量描述分析[J].食品科学,2023,44(14):258-265.
ZHANG H W, JIANG F H, YANG O, et al.A flavor wheel development and sensory quantitative descriptive analysis of Chinese brewed soy sauce[J].Food Science, 2023,44(14):258-265.
[19] LI H H, LUO L Y, WANG J, et al.Lexicon development and quantitative descriptive analysis of Hunan fuzhuan brick tea infusion[J].Food Research International, 2019, 120:275-284.
