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刊物期号: 201811

基于多元统计分析法对比不同香型白酒的感官特征(21)

作者: 白乐宜,颜振敏,程娇娇,魏新军

地址:河南科技学院食品学院,河南 新乡 邮编:453003
摘要 本实验以液液萃取作为前处理方法,并结合气质联用(GC-MS)、嗅辨仪(GC-O)等分析仪器,对赊店老酒、赊店元青花、宝丰酒等两种香型、3个品牌的白酒进行了香气成分测定;并通过GC-O嗅辨分析其主要香气物质,确定主要感官指标,然后对感官评定结果进行了多元统计分析。结果表明,3个品牌白酒中共检测到29种香气物质,其中呈香物质16种;多元统计分析结果表明,同一香型的白酒感官特征接近,不同香型白酒的感官特征差异明显,并最终筛选了甜香和烘焙香两个感官指标作为影响两种不同香型白酒风格差异的相关指标,并构建了相应的回归模型。
关键词 白酒; 感官评定; 不同香型; 多元统计分析
中图分类号: TS262.3;TS261.7;TS261.4 文献标识码: A 文章编号: 1001-9286(2018)11-0021-05

英文标题: Comparison of Sensory Characteristics of Baijiu of Different Flavor Types Based on Multivariate Statistical Analysis

英文作者: BAI Leyi, YAN Zhenmin, CHENG Jiaojiao and WEI Xinjun

英文地址: School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China

英文摘要 In the experiment, liquid-liquid extraction was used in the pretreatment, and the main flavoring components of Shedian Laojiu, Shedian Yuanqinghua and Baofengjiu (three Baijiu products of two different flavor types) were measured by GC-MS and GC-O to determine the main sensory indexes, then multivariate statistical analysis of the sensory evaluation results was performed. The results showed that, 29 kinds of flavoring components were detected in the three Baijiu products, among them, 16 kinds were aroma-producing substances. Multivariate statistical analysis indicated that sensory characteristics of Baijiu of the same flavor type were very close. However, there were significant differences in sensory characteristics among Baijiu products of different flavor types. Finally, two sensory indexes including sweet and baked aroma were selected as key indexes influencing the difference of Baijiu styles, and the corresponding regression models were constructed.
英文关键词 Baijiu; sensory evaluation; different flavor types; multivariate statistical analysis
      

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