Difference of aroma composition and sensory characteristics of Qianjiu at different drinking temperature
In this study,the compositions of volatile flavor substances of Jiangxi Qianjiu at different drinking temperature were analyzed by headspace-gas chromatography-mass spectrometry(HS-GC-MS).The taste indexes were collected by electronic tongue,and the performance of the liquor body was analyzed by sensory evaluation.The results showed that the various flavor compounds were coordinated at 20-25 ℃.The electronic tongue analysis results showed that when drinking temperature was 18 ℃,sweetness was significantly higher,bitter,astringent and other indicators were weaker,and the overall taste index contour was the optimal.Combined with the results of sensory evaluation,it was concluded that the liquor body is harmonious,the flavor was balanced,the characteristic aroma of sauce-flavor(Jiangxiangxing)Baijiu was prominent,and the optimal tasting temperature was 18-20 ℃.The results provided basic information for the study of the volatilization characteristics of flavor substances and sensory characteristics of other sauce-flavor Baijiu at different drinking temperature,and provided a basis for a new drinking method of sauce-flavor Baijiu.
NETL
NSTL
万方数据
维普
