Construction of Flavor Wheel and Typical Sensory Description of Zhijiang Rouya Baijiu
In order to scientifically and intuitively summarize and describe the flavor characteristics of Zhijiang Rouya Baijiu,we adopted the tradition-al sensory evaluation methods to conduct sensory evaluation on Zhijiang crude liquor of different quality levels and different series of finished Zhiji-ang Baijiu.The statistical software SPSS 26 was used to screen out 46 descriptors representing the sensory characteristics of Zhijiang Rouya Baijiu(in-cluding 27 aroma descriptors,16 taste descriptors,and 3 style descriptors),and then the flavor wheel of Zhijiang Rouya Baijiu was drawn.Consumers can intuitively understand the flavor characteristics of Zhijiang Rouya Baijiu through the flavor wheel,thus improving their drinking experience.Based on the sensory evaluation results,the characteristic flavor fingerprint maps of Zhijiang crude liquor and finished Zhijiang Baijiu were drawn separately,providing a more reliable basis for the grading and storage of the crude liquor and the quality control of the finished liquor.Consumers can understand the flavor characteristics of Zhijiang series products through fingerprint maps.
万方数据
维普
