Yellow wine taste evaluation method based on the combination of artificial sensory and electronic tongue technology

Abstract

The invention discloses a yellow wine taste evaluation method based on the combination of artificial sensory and electronic tongue technology, which comprises the following steps: screening taste descriptors and establishing a reference system, obtaining the static taste profile of a yellow wine sample by quantitative descriptive sensory analysis, and exploring the change trend of each taste attribute within 60 seconds after the yellow wine sample is drunk by utilizing TCATA test; utilizing a dynamic dominant attribute test to determine the change rule of dominant taste attributes within 60 seconds after a yellow wine sample is drunk, utilizing a time intensity test to capture the dynamic change of a certain important taste attribute perception intensity of the yellow wine sample along with time, utilizing an electronic tongue to evaluate and obtain objective response values of each taste attribute of the yellow wine sample, and establishing an electronic tongue response curve of a certain important taste attribute of the yellow wine sample. The taste characteristics of the yellow rice wine are comprehensively revealed by combining artificial sensory and electronic tongue technologies, the result is visual and reliable, the applicability is wide, and a theoretical basis is provided for improving the quality stability and flavor regulation of the yellow rice wine.

Description

technical field [0001] The invention relates to a taste sensory evaluation method of traditional rice wine, belonging to the technical field of rice wine evaluation. Background technique [0002] Yellow rice wine has a long history of more than 5,000 years. Together with beer and wine, it is called "the world's three major ancient wines" and carries a strong cultural connotation. Yellow rice wine is rich in nutrients, unique in flavor and high in quality, and is very popular in domestic and international markets. However, the natural and open fermentation mode of traditional yellow rice wine is easily affected by environmental conditions and other factors, resulting in unstable flavor and quality of the product. One of the common problems is that the characteristic bitterness of yellow rice wine is easily transformed into an unsatisfactory "post-bitterness", which will affect consumption. Consumers' acceptance of the product, which in turn restricts its market expansion. ...

AI Technical Summary

Problems solved by technology

[0004] As emerging dynamic description sensory evaluation methods, time intensity method, dynamic dominant attribute test method and TCATA test method have their own advantages and complement each other, but these methods have not been applied to the taste research of rice wine

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