本文已被：浏览 1352次 下载 285次
投稿时间：2022-05-05
投稿时间：2022-05-05
中文摘要: 为研究玫瑰露酒中决定消费者接受度的相关指标与玫瑰露酒感官特征之间的相互关系，测定市售玫瑰露酒的还原糖、可溶性固形物及其与青年人群偏好性，绘制玫瑰露酒风味剖面图，利用主成分分析（principal component analysis，PCA）及皮尔森（Pearson）相关性分析对所得数据进行研究。可接受度（n=50）试验结果表明，青年人群的偏好性更倾向于在花香、甜味、甜香、协调、顺滑等感官上突出的M1、M2酒样；而与醇香、苦味、酸味、涩感相关的B7、M8、M9、M10酒样，青年人群对其可接受度较低。在对市售玫瑰露酒的选择中，青年人群更偏好于具有良好口感和芳香性的玫瑰露酒。
Abstract:This paper aimed to study the relationship between the relevant parameters that determine consumer acceptance of rose lujiu and the sensory characteristics of rose lujiu.The reducing sugar，soluble solids，and youth preference of commercial rose lujiu were investigated.The flavor profile of rose lujiu was established，and the data were analyzed by principal component analysis（PCA）and Pearson correlation analysis.The results showed that the preference of young people was more inclined to M1 and M2 wine samples，which were prominent in floral，sweet，fragrant，coordinated，and smooth senses.B7，M8，M9，and M10 wine samples associated with mellow，bitter，sour，and astringent tastes are less acceptable to young people.In the selection of commercial rose lujiu，young people prefer rose lujiu with good taste and aroma.
keywords: rose lujiu principal component analysis（PCA） acceptability sensory attributes flavor profile
文章编号：202301013 中图分类号： 文献标志码：
基金项目:
引用文本：
津ICP备20000603号-1