世界蒸馏酒的感官评比比较研究 - 食品安全质量检测学报.PDF

6 12 Vol. 6 No. 12 2015 12 Journal of Food Safety and Quality Dec. , 2015 1* 2 程佳路 , 张 英 (1. , 100875; 2. , 100015) 摘 要: 11 , 4 , ( )(Brandy)(Whisky) (Rum)(Vodka)()( )()() 关键词: ; ; ; Comparative study for sensory appraisal of the world distilled spirits CHENG Jia-Lu1*, ZHANG Ying2 (1. The Second High School Attached to Beijing Normal University, Beijing 100875, China; 2. China Research Institute for Food Fermentation Industry, Beijing 100015, China) ABSTRACT: This paper summarized the flavor classification of Chinese liquor and raw material classification of the foreign distilled spirits. The Chinese liquors are divided into 11 categories by flavor types, e.g. Luzhou-flavor, Qing-flavor, Rice-flavor, Maotai-flavor, etc. According to the national standards, the sensor is evaluated respectively from 4 aspects, such as color, aroma, taste, and style, etc, also can be compared from the brand awareness (prize, cultural connotation, history, and geographical attributes) and the same relevance. The foreign distilled spirits are divided into Brandy, Whisky, Rum, Vodka, etc, according to the raw material. The sensory of foreign distilled spirits is classified from the aspects of color (color, clarity/brightness, and intensity), aroma (intensity, quality, fineness, and persistence), taste (intensity, quality, fineness, and persistence), the overall impression (harmony and typicality) and general remarks. Similarities and differences of sensory