白酒； 感官评定； 不同香型； 多元统计分析 |
Comparison of Sensory Characteristics of Baijiu of Different Flavor Types Based on Multivariate Statistical Analysis
BAI Leyi, YAN Zhenmin, CHENG Jiaojiao and WEI Xinjun
School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China
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.
Baijiu; sensory evaluation; different flavor types; multivariate statistical analysis