售与农家自酿孝感米酒滋味品质的比较研究-北京盈盛恒泰科技有限.PDFVIP

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售与农家自酿孝感米酒滋味品质的比较研究-北京盈盛恒泰科技有限.PDF

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售与农家自酿孝感米酒滋味品质的比较研究-北京盈盛恒泰科技有限

p Northwest Hubei Research Institute of Traditional Fermented Food, College of Chemical Engineering and Food Science, Hubei University of Arts and Science (Xiangyang 441053) Abstract The taste proﬁ le characterizations of homemade and commercial rice wine in Xiaogan were studied by electronic tongue and multivariate statistics. Principal component analysis (PCA), unweighted pair-group method with arithmetic means (UPGMA) and MANOVA analysis all showed that there were signiﬁ cant difference in basic taste and aftertaste among these two groups, astringency, bitterness and richness were identiﬁ ed by redundancy analysis (RDA) as key variables signiﬁ cantly associated with the taste proﬁ le difference. Meanwhile, astringency and bitterness were signiﬁ cantly more abundant in the home made rice wine in Xiaogan (Mann-Whitney test, p 0.05). It is worth mentioning that the differences of taste proﬁ le characterizations among homemade rice wine samples were bigger than commercial rice wine. Keywords homemade rice wine; commercial rice wine; electronic tongue; quality evaluation; Xiaogan Nelumbo nucifera