Niu Junjie, Yang Yubo, Zhao Lei, Cao Nian, Xiong Xiaolin, Yun Zhenyu, Yang Fan, Xu Yang, Tu Huabin, Zhong Kui, Wang Houyin, Gao Haiyan, Zhang Yao, Qin Zhen, Wang Li, Shi Bolin
School of Life Sciences Shanghai University Shanghai China.
Institute of Agri-food Standardization China National Institute of Standardization Beijing China.
Food Sci Nutr. 2025 Feb 18;13(2):e4652. doi: 10.1002/fsn3.4652. eCollection 2025 Feb.
Jiang-flavor Baijiu (JFB) is one of the most complex and representative types of traditional Chinese liquor, known for its unique flavor, which is popular among Chinese consumers. Previous studies primarily focused on detecting and identifying volatile compounds but lacked comprehensive descriptions and precise differentiation of their sensory qualities. To explore the sensory characteristics of JFB, this study collected widely recognized sensory descriptors from literature, standards, free descriptive questionnaires, and Pivot Profile experiments, which were then textually analyzed and merged to yield 88 sensory descriptors. M-value and multivariate statistical methods were then used to narrow these down to 35 sensory descriptors, for which corresponding definitions and physical references were established, forming a sensory lexicon for JFB. A quantitative descriptive analysis (QDA) was performed on JFB samples using the sensory lexicon. To ensure the reliability of the analysis, the panel's performance was also evaluated. Hierarchical cluster analysis (HCA), radar plots, and one-way analysis of variance (ANOVA) demonstrated that the established sensory lexicon accurately reflects the sensory profile of JFB and can be used to differentiate the sensory characteristics of samples from different price ranges or regions. This study opens new avenues for the standardization of quantitative descriptive analysis for JFB and provides a case study for constructing sensory lexicons for other types of Baijiu in China.
酱香型白酒是中国最复杂且具代表性的传统白酒类型之一，以其独特风味闻名，深受中国消费者喜爱。以往研究主要集中于挥发性化合物的检测与鉴定，但缺乏对其感官品质的全面描述和精确区分。为探究酱香型白酒的感官特性，本研究从文献、标准、自由描述性问卷和枢轴轮廓实验中收集了广泛认可的感官描述词，随后进行文本分析与合并，得到88个感官描述词。接着采用M值和多元统计方法将其缩减至35个感官描述词，并为其建立了相应定义和实物参照，形成了酱香型白酒的感官词典。使用该感官词典对酱香型白酒样品进行了定量描述分析（QDA）。为确保分析的可靠性，还对品评小组的表现进行了评估。层次聚类分析（HCA）、雷达图和单因素方差分析（ANOVA）表明，所建立的感官词典准确反映了酱香型白酒的感官特征，可用于区分不同价格区间或产地样品的感官特性。本研究为酱香型白酒定量描述分析的标准化开辟了新途径，并为构建中国其他类型白酒的感官词典提供了案例研究。
