Formation, Development and Trend of Sensory Quality Description of Jiang-flavor Baijiu

被引：1
|
作者：
Niu J. [1 ,2 ]
Shi B. [1 ]
Wang H. [1 ]
Zhao L. [1 ]
Zhong K. [1 ]
Zhang Y. [1 ]
Gao H. [2 ]
Yun Z. [1 ]
机构：
[1] Institute of Agri-food Standardization, China National Institute of Standardization, Beijing
[2] School of Life Sciences, Shanghai University, Shanghai
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 05期
关键词：
development status; formation; Jiang-flavor Baijiu; sensory descriptors; standardization;
D O I：
10.7506/spkx1002-6630-20230703-019
中图分类号：
学科分类号：
摘要：
Jiang-flavor Baijiu is popular among consumers because of its profound cultural deposits, traditional solid-state brewing process, unique flavor, and sensory experience. In this study, 537 sensory descriptors for Jiang-flavor Baijiu were obtained from 121 articles and 96 standards regarding ‘Jiang-flavor’ and ‘Jiang-flavor Baijiu’ retrieved from China National Knowledge Infrastructure (CNKI), the National Public Service Platform for Standards Information and the Foodmate Website. By sorting out and analyzing these literature data, this paper briefly describes the formation, development, trend and standardization of the sensory quality descriptions of Jiang-flavor Baijiu, summarizes the relationship between the flavor substances and the odor characteristics of Jiang-flavor Baijiu, analyzes the problems with the existing descriptors, and proposes ideas and suggestions for constructing a sensory quality description system for Jiang-flavor Baijiu and using modern sensory evaluation techniques to characterize the sensory quality of Jiang-flavor Baijiu. © 2024 Chinese Chamber of Commerce. All rights reserved.
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页码：324 / 334
页数：10
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