浓香型白酒风味物质与感官评定相关性研究

研究浓香型白酒风味物质与感官评定的相关性。采用气相色谱仪对浓香型白酒风味物质中的24种色谱骨架成分进行分析检测,得到不同等级白酒风味物质的种类和含量;通过建立科学、准确的浓香型基础酒感官评定标准,得到不同等级基础酒的感官评分;通过建立多元回归模型,分析基础酒中24种色谱骨架成分与感官评分之间相关性,得到浓香型基础酒中风味物质与感官评分回归方程;对该模型进行检验,得到的感官评定预测值与感官评定实际值的标准偏差为0.415,基础酒等级正确率为100%,可见该模型在感官评分预测上具有较高的准确性,该模型的建立为浓香型基础酒感官评价提供了较为科学的检验方法,同时也对浓香型成品酒感官评价具有一定的指导意义。

Study on the correlation of flavor of Luzhou-flavor liquor with sensory evaluation

Correlation of flavor of Luzhou-flavor liquor and sensory evaluation were studied. The types and contents of flavor compounds in different liquor of three grades were obtained by test of 24 chromatic spectrum structure components with gas chromatography. Sensory score of three grades of based liquor were got by the criteria, which were established scientifically and accurately, of Luzhou-flavor liquor sensory evaluation. The correlation of 24 chromatic spectrum structure components and sensory score were analyzed by multiple regression model. Verification of the model indicated that the standard deviation of predicted sensory evaluation score with actual score was 0.415, and the accuracy of grades of based liquor was 100%. The model shows high accuracy on prediction of sensory evaluation score. The model provided a more scientific testing method for liquor sensory evaluation, and has certain significance on final liquor sensory evaluation.