Effect of Rice Wine Koji Collected from Different Regions on the Taste of Rice Wine
In this paper,the taste quality of rice wines fermented under the same condition by rice wine kojis collected from Xiaogan,Hubei province and Chengdu,Sichuan province was studied by electronic tongue and multivariate statistics.Both principal component analysis (PCA) and multivariate analysis of variance (MANOVA) analysis showed significant differences in basic taste and aftertaste between rice wines from the two kojis.Meanwhile,sourness,bitterness,richness and umami were identified by redundancy analysis (RDA) as key variables significantly associated with the taste profile difference.Meanwhile,bitterness,richness and umami were significantly more abundant in the rice wine fermented by koji from Chengdu,whereas sourness showed the opposite tendency (Mann-Whitney test,P ＜ 0.05).Therefore,rice wine kojis from different regions have significant impacts on the taste profile of rice wine.
国家科技期刊平台
NSTL
万方数据
维普
