Food and Fermentation Industries >

2024 , Vol. 50 >Issue 8: 146 - 153

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036340

Evaluation of correlation between key aromas and drinking comfort in wine based on facial expression analysis technology

  • HUANG Cui ,
  • WU Yun ,
  • XUE Jie ,
  • HUANGFU Jie ,
  • SUN Zhiwei ,
  • TANG Jiale ,
  • ZHANG Chengxue ,
  • LI Ning ,
  • SONG Tao
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  • 1(College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China)
    2(China Food Fermentation Industry Research Institute, Beijing 100015, China)
    3(National International Joint Research Center for Liquor Quality and Safety, Beijing 100015, China)

Received date: 2023-05-30

  Revised date: 2023-08-10

  Online published: 2024-06-11

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Abstract

To clarify the key aroma substances that affect the drinking comfort of local wines in Xinjiang, the key aroma substances in 11 wines were determined by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) and odor activity value (OAV), and the sensory quality of 11 wines was comprehensively evaluated based on fuzzy mathematics, traditional sensory and intelligent sensory facial expression analysis, and a linear regression model was established.The correlation between key emotional dimensions and key aroma substances was analyzed.Results showed that 79 kinds of aroma substances (43 kinds of components) were qualitatively and quantitatively determined, of which esters were the most (35 kinds), followed by alcohols (19 kinds), terpenes (11 kinds), aldehydes and ketones (7 kinds), acids (4 kinds), and others (3 kinds) were the least.Among them, Cabernet Sauvignon (No.2) in Tuha basin, Marselan (No.7) in Yanqi basin and Chardonnay (No.8) in Yanqi basin scored higher.The linear regression model R2=0.831 and the fitting degree was good, which showed that its titer and arousal could basically reflect the comprehensive drinking comfort in facial expression analysis.Through correlation analysis, it was determined that the key substances related to drinking comfort were ethyl acetate, isoamyl alcohol, active amyl alcohol, methanol, 3-hydroxy-2-butanone, octanoic acid and so on.This study laid a scientific theoretical basis for improving the drinking comfort of Xinjiang wine.

Key words： Wine aroma; comprehensive evaluation of facial expressions; drinking comfort

Cite this article

HUANG Cui , WU Yun , XUE Jie , HUANGFU Jie , SUN Zhiwei , TANG Jiale , ZHANG Chengxue , LI Ning , SONG Tao . Evaluation of correlation between key aromas and drinking comfort in wine based on facial expression analysis technology[J]. Food and Fermentation Industries, 2024 , 50(8) : 146 -153 . DOI: 10.13995/j.cnki.11-1802/ts.036340

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