The combination of meal and wine has always been one of people’s pursuits for a better life.The academic community’s interest in the study of meal and wine pairing is rapidly growing, but there is still a lack of scientific empirical evidence.For the first time, this study adopted a within-subjects design and used correlation analysis, ANOVA and other methods to explore consumer preferences for taste and Baijiu pairings.Results showed that four typical Baijiu (elegant-flavor Baijiu, chi-flavor Baijiu, strong-flavor Baijiu, and sauce-flavor Baijiu) could significantly weaken sweet and sour taste.In addition, strong-flavor Baijiu could weaken bitter taste, while sauce-flavor Baijiu could weaken umami taste.Consumer preferences for different types of Baijiu and taste pairings were significantly different, and preferences were significantly related to taste intensity changes, purchase intention, and recommendation.Four types of Baijiu had the highest preference for pairing with a sour taste, but there were differences in other tastes suitable for different types of Baijiu.In addition to the sour taste, the combinations of chi-flavor Baijiu and elegant-flavor Baijiu with sweet and salty taste were more satisfactory, while strong-flavor Baijiu and sauce-flavor Baijiu were more suitable for sweet and umami taste.In this study, a taste solution was used to induce a basic taste experience and to explore the matching preference between it and different types of Baijiu, which laid the foundation for further research on meal and wine pairing.
FU Yu
,
GE Xiangyang
,
LIU Jianan
,
WANG Cheng
,
HE Guoliang
,
WANG Deliang
,
FAN Shaohui
. Consumer preferences for taste and Baijiu pairings:A pilot study[J]. Food and Fermentation Industries, 2024
, 50(22)
: 54
-59
.
DOI: 10.13995/j.cnki.11-1802/ts.039304
[1] SPENCE C.Food and beverage flavour pairing:A critical review of the literature[J].Food Research International, 2020, 133:109124.
[2] GALMARINI M, DUFAU L, LOISEAU A L, et al.Wine and cheese:Two products or one association? A new method for assessing wine-cheese pairing[J].Beverages, 2018, 4(1):13.
[3] SAKANDAR H A, HUSSAIN R, FARID K Q, et al.Functional microbiota in Chinese traditional Baijiu and Mijiu Qu (starters):A review[J].Food Research International, 2020, 138:109830.
[4] ZHENG X W, HAN B Z.Baijiu, Chinese liquor:History, classification and manufacture[J].Journal of Ethnic Foods, 2016, 3(1):19-25.
[5] YAN Q, ZHANG K Z, ZOU W, et al.Three main flavour types of Chinese Baijiu:Characteristics, research, and perspectives[J].Journal of the Institute of Brewing, 2021, 127(4):317-326.
[6] 郝飞克, 刘蓉, 韩兴林, 等.饮料酒饮用舒适度及健康评价体系的研究与应用[J].食品科学技术学报, 2019, 37(2):10-16.
HAO F K, LIU R, HAN X L, et al.Study and application on evaluation systems of comfortable degree and health for alcoholic beverages consumption[J].Journal of Food Science and Technology, 2019, 37(2):10-16.
[7] LUTZ J A, CHILDS E.Alcohol conditioned contexts enhance positive subjective alcohol effects and consumption[J].Behavioural Processes, 2021, 187:104340.
[8] HARRINGTON R J, MCCARTHY M, GOZZI M.Perceived match of wine and cheese and the impact of additional food elements:A preliminary study[J].Journal of Foodservice Business Research, 2010, 13(4):311-330.
[9] PETTIGREW S, CHARTERS S.Consumers′ expectations of food and alcohol pairing[J].British Food Journal, 2006, 108(3):169-180.
[10] 戴璐. 味觉对情绪的影响和调节作用[D].昆明:云南师范大学, 2014.
DAI L.The influence and regulation of taste on emotion[D].Kunming:Yunnan Normal University, 2014.
[11] ESKINE K J, KACINIK N A, PRINZ J J.A bad taste in the mouth:Gustatory disgust influences moral judgment[J].Psychological Science, 2011, 22(3):295-299.
[12] GUNARATNE T M, FUENTES S, GUNARATNE N M, et al.Physiological responses to basic tastes for sensory evaluation of chocolate using biometric techniques[J].Foods,2019, 8(7):243.
[13] 姚远, 彭玉慧, 曾敏.消费者喜好度感官特性分析在粽子开发中的应用研究[J].现代食品,2020,26(20):224-228.
YAO Y, PENG Y H, ZENG M.Application research on sensory characteristics of consumers’ preferences in the development of Zongzi[J].Modern Food, 2020,26(20):224-228.
[14] 张芸帆. 味觉强度的心理物理学测量和静息态功能磁共振研究[D].重庆:西南大学, 2019.
ZHANG Y F.Psychophysical measurement of taste intensity and resting functional magnetic resonance imaging study[D].Chongqing: Southwest University, 2019.
