Construction and Application of Sensory Flavor Wheel for Sichuan Traditional Soy Sauce
This study aims to investigate the flavor sensory characteristics of Sichuan traditional soy sauce.32 varieties of Sichuan traditional soy sauce was selected as research object.A flavor wheel for Sichuan traditional soy sauce was constructed through sensory descriptive analysis,encompassing two dimensions of taste and smell and a total of 55 specific descriptors.By further utilizing the geometric mean(M value)method combined with multivariate statistical techniques,the key descriptors of Sichuan traditional soy sauce were screened,including 9 taste descriptors(saltiness,umami,acidity,sweetness,bitterness,mellowness,mildness,sweet aftertaste and astringency)and 12 smell descriptors(soy sauce aroma,douchi aroma,smoky aroma,caramel aroma,sour aroma,honey aroma,malt aroma,cooked potato aroma,fruity aroma,nutty aroma,ethanol aroma,and herbal medicine aroma).Using these descriptors for sensory quantitative descriptive analysis of Sichuan traditional soy sauce,one could effectively distinguish the differences in flavor sensory characteristics among different grades of Sichuan traditional soy sauce,indicating that they can describe the basic sensory characteristics of Sichuan traditional soy sauce.
Sichuan traditional soy saucesensory evaluationflavor wheelquantitative descriptive analysis
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万方数据
