白酒产品关键感官特征与质量性价比研究
目的 研究某品牌不同价位白酒产品感官特征质量及其与定价的相互关系。方法 采用感官剖面和多重比较分析不同产品感官特征差异, 通过相关性分析与回归分析影响质量的关键感官特征, 通过拟合回归分析评价产品的性价比。结果 6款白酒的窖香、粮香、柔和度、丰满度、谐调度和纯净度特征差异显著, 陈香、持久度的差异较小。产品酒体香味设计均衡合理, 感官特征符合其产品的质量档次。其中窖香与甜度是影响品酒师的风格质量评价的关键特征。根据性价比指数, 大部分产品的价位设置合理。结论 感官定量描述分析方法可为白酒感官质量与价位评价提供技术依据。
Objective To study the sensory characteristics and their relationship with price positioning of different price products with the same brand. Methods The sensory profile and characteristics differences were compared by quantitative description analysis (QDA) and multivariate statistical analysis. Key sensory characteristics for quality were screened by correlation analysis and regression analysis. The performance-price index was assessed by curve fitting regression analysis. Results Jiao-aroma, grain, softness, fullness, harmonic and purity characteristics had significant difference between six samples. Chen-aroma and persistence had slight differences. The aroma and taste of samples were balanced, which were consistent with the quality grade. Jiao-aroma and sweetness were key factors for quality evaluation. The performance-price index of most products was set reasonable. Conclusion Quantitative sensory descriptive analysis method could provide a technical basis for sensory evaluation and price set of Baijiu (liquor) product.
标题：白酒产品关键感官特征与质量性价比研究
英文标题：Typical sensory characteristics and performance-price ratio of Baijiu (liquor)
作者：
刘明 中国食品发酵工业研究院
刘传贺 中国食品发酵工业研究院
吕志远 济南趵突泉酿酒有限责任公司
路江浩 中国食品发酵工业研究院
高红波 中国食品发酵工业研究院
孟镇 中国食品发酵工业研究院
张梦梦 济南趵突泉酿酒有限责任公司
刘玉涛 济南趵突泉酿酒有限责任公司
钟其顶 中国食品发酵工业研究院
李秀华 济南趵突泉酿酒有限责任公司
中文关键词:白酒,定量描述分析,感官特征,性价比指数,
英文关键词:Baijiu (liquor),quantitative description analysis,sensory characteristics,performance-price index,
发表日期：2016-01-12
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