李 娜¹，程 伟^1*，张 杰¹，潘天全¹，潘大金¹，巩 晓¹，巩子路²，韩 旭²

（1.安徽金种子酒业股份有限公司，安徽阜阳 236023；

2.安徽金种子集团有限公司检测中心，安徽阜阳 236018）

摘要：不同香型白酒酿造工艺的相互融合、多种酿酒原料及用曲的使用等，在丰富白酒香型与提高酒体品质等方面起到积极作用，白酒多香型组合的发展方向具有积极的现实意义。为明确馥香白酒与浓香白酒的感官评价差异，并建立感官评价指纹图谱，以期为保证产品质量及其品质稳定性、酿酒工艺调整与质量控制等提供依据。本研究采用建立感官评价指纹图谱的方法，对金种子馥香白酒进行感官评价分析。感官评价指纹图谱分析表明，“多粮香、焦香、醇厚感、回味”等感官特征凸显了馥香白酒的“多粮酿造、一口三香”等特点。

关键词：馥香白酒；风味成分；感官评价指纹图谱

中图分类号：TS262.35   文献标识码：A   文章编号：1674-506X（2021）01-0126-0005

Establishment and Analysis on Fingerprint for Sensory Evaluation about a Kind of Fuxiang Flavor Liquors

LI Na¹, CHENG Wei^1*, ZHANG Jie¹, PAN Tian-quan¹, PAN Da-jin¹, GONG Xiao¹, GONG Zi-lu², HAN Xu²

（1.Jinzhongzi Distillery Co., Ltd., Fuyang Anhui 236023, China;

2.Analysis and Test Center, Jinzhongzi Group Co., Ltd., Fuyang Anhui 236018, China）

Abstract：The blending of different liquor-making techniques, the use of various liquor-making materials and Daqu play an active role in enriching liquor-flavor and improving liquor-body quality, the development direction of multi-flavor type combination of liquor has positive practical significance. In order to clarify the difference of sensory evaluation between fuxiang liquor and strong liquor, and to establish the fingerprint of sensory evaluation, so as to provide the basis for guaranteeing the quality and stability of the product, adjusting the brewing technology and quality control. In this study,  the method of establishing the fingerprint of sensory evaluation was used to analyze the sensory evaluation of jinzhongzi fuxiang liquor. The fsingerprint analysis of sensory evaluation showed that the sensory characteristics of fenghe liquor, such as multi-grain liquor, burnt liquor, mellow liquor and aftertaste, highlighted the characteristics of fuxiang liquor, such as multi-grain liquor, one mouthful and three fragrances.

Keywords：fuxiang flavor liquor; flavoring components; fingerprint for sensory evaluation

doi：10.3969/j.issn.1674-506X.2021.01-025

收稿日期：2020-07-01

基金项目：2019年度安徽省科技重大专项（201903a06020054）；2019年度阜阳市第四批高层次创新创业领军人才（程伟）科研补助支持项目（JKY2020-W04）

作者简介：李娜（1993-），女，本科，助理工程师。研究方向：酿酒生产及分析检测技术。

*通信作者

引文格式：李娜,程伟,张杰,等.金种子馥香白酒感官评价指纹图谱的建立与分析[J].食品与发酵科技,2021,57(1):126-130.