感官分析、风味化学与智能感官技术评价白酒香气的研究
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摘要
白酒是我国历史悠久的传统蒸馏酒,也是世界七大蒸馏酒之一。由于发酵原料和工艺的不同,形成了各具风味特色的种类。为了提高行业酿造水平、保证产品品质,行业专家们将白酒产品按照香气特点划分为多种香型,并建立起各香型相应的产品质量标准。然而,白酒的风味和品种在不断创新,消费者的口味需求也呈多样化发展,采用以香型为基础的经验性评价方式的局限性已日趋显著。感官评价上,首先,各香型标准中采用“固化”的感官评述语,难以对多样化的产品类型和丰富的风味特征进行客观形象表述；其次,由于无法定量化等级间的差别,感官结果难以作为研究的参考指标；最后,传统评价标准与产品设计以少数品酒师为主导,无法代表消费者的口味偏好特点。理化分析上,一是缺少风味成分对感官贡献度的筛选方法,理化指标仍无法作为有效的产品质量指标；二是传统经验型感官结果无法形成定量数据,难以结合风味成分分析风味成分对香气特征的贡献。相比葡萄酒、威士忌、啤酒的研究,传统经验型评价方法禁锢了中国白酒的发展,迫切需要建立一套系统科学的、与国际接轨的评价标准体系。
因此,本研究从感官分析、风味化学和智能感官三个角度研究白酒的香气的评价分析方法。利用现代感官描述型分析技术建立通用的白酒香气特征的评价方法；结合偏好性分析方法分析消费人群的感官偏好特性；采用风味化学分析手段、多元统计分析方法筛选关键风味成分,以及对感官特征的贡献；探索电子鼻系统在白酒评价的能力。本研究同时作为国家白酒感官标准计划《20101030-T-607白酒风味物质阈值品评指南》、《20101031-T-607白酒感官分析与评价术语》、《20101032-T-607白酒感官品评导则》制定工作的基础研究,将促进白酒感官评价手段的科学化,建立统一的白酒感官评价体系。这将有效地指导企业产品设计和质量控制,增强消费者对白酒文化的理解,推动白酒发展的国际化。本文的主要内容和结果如下：
1.白酒香气特征的定量描述型分析研究
针对传统白酒香气评价的用语固化、信息量少、难以定量的问题,本章采用现代感官“描述词-强度”方法分析10个香型23种白酒香气特征：(1)参考香气描述语和参比样明确感官特性,以评价小组的统计定量强度信息,筛选各香型的客观描述用语,建立的各种白酒香气特征剖面。(2)以主成分分析对白酒产品的香气特征的进行定位和分类,中国白酒的类型首先按照原料分为两大类,第一类是以高粱为原料的大部分香型白酒,以果香、醋香、甜香、焦香、酱香、粮香为主要特征；第二类是以大米为原料的米香型、豉香型白酒,以甜香、米香、生青、油脂、花香为主要特征。其次,前者可继续由于白酒工艺上的差别,形成浓香型(包含兼香型)、清香型(包含凤香型、老白干香型)、酱香型(包含芝麻香型、特香型)为代表的三种类型。研究评价了不同白酒的香气风格定位和分类,验证了我国白酒四大香型的传统划分方式的感官科学依据。
2.年轻人群对白酒香气的偏好特性研究
以在校研究生为代表对象,通过感官偏好性分析方法研究了年轻人群的香气偏好特性,并与企业品酒人员比较：(1)根据偏好类群划分,企业品酒师中经验较少的一般品酒师与经验丰富的专家品酒师对产品的香气评价标准存在一定差别；在校年轻人群体根据对产品的评价特性可被划分为6个类群,各类群对产品和香气的偏好具多样化。(2)采用偏好图(Preference Map)和偏最小二乘回归(PLSR)方法挖掘出各类群的偏好产品及特征。企业品酒师与年轻人群的偏好白酒产品和香气特征存在较大差异,对各种质量判断标准也不尽相同,在新产品评价和开发中值得注意。研究分析了产品客观特征与口味偏好的联系,可作为产品设计、消费调研的有效方法。
3.白酒香气成分嗅觉阈值测定方法的研究
嗅觉阈值是判断关键香气成分的指标,其测定方法是结果准确性的基础。本章以白酒的6种典型风味化合物(己酸乙酯、丁酸、2-苯乙醇、糠醛、异戊醛、四甲基吡嗪)的阈值结果为指标评价了白酒阈值测定方法：(1)两种计算方法BET法(采用几何平均值)和CF法(采用曲线拟合)的阈值结果差别在大约在3倍浓度范围内；两种评价方法TST法(十杯法)与AFC(递增必选法)的结果之间无显著差异,说明BET与TST法可以作为改进的白酒阈值测定方法。(2)比较了15%,30%,46%,60%乙醇浓度下化合物阈值的变化,乙醇对化合物阈值影响的大小不一,一般化合物阈值随乙醇浓度上升,15%-60%乙醇浓度下化合物阈值在46%阈值浓度的1/3-3倍范围内。阈值测定方法的研究为制定适合白酒风味化合物阈值测定的方法提供了理论依据；乙醇对阈值影响的研究有助于评价阈值结果的适用范围。
4.影响白酒香气特征的关键成分研究
香气成分是白酒丰富香气特征的主要来源,本章根据化学含量和嗅觉阈值计算了白酒中71种主要香气成分的香气活度值(OAVs),并评估了其对白酒香气特征的影响：(1)根据OAVs比例,提取40种代表性香气成分的OAVs进行主成分分析,不同白酒根据关键香气组成分为三大类：①浓香型(S)、凤香型(F)、特香型(T)和兼香型(N)关键特征香气化合物以酯类为主,包含醛酮类、醇类、酸类和吡嗪类化合物。②酱香型(J)与芝麻香型(Z)白酒中的贡献组分比较复杂均衡：包括醛类、酯类、醇类、酸类、芳香类、酚类和呋喃类化合物。③清香型(M)、老白干香型(L)、米香型(R)和豉香型(C)的特征成分较少,主要是正辛醇、乙酸、苯乙酸乙酯、苯甲醇、2-苯乙醇等。(2)以PLSR揭示了各种贡献化合物与香气特征之间的关系,证实香气特征是多种成分综合作用的结果。研究结果可作为理化指标的制定依据,也证实了白酒感官特征的差别的风味化学基础。
5.电子鼻对白酒香气的评价与改进研究
智能感官系统电子鼻(E-nose)相比人的感官品评,具有不易疲劳、性能稳定的优点,本章研究了PEN3型电子鼻系统评价白酒香气的能力：(1)传感器S1(芳香类),S3(芳香类),S5(芳香类),S6(芳香类),S8(醇类)和S9(含硫化合物)可作为白酒香气评价的稳定、有效传感器。(2)模式识别方法反向神经网络(BPNN)和支持向量机(SVM)模式识别方法判定香型的准确性远优于LDA方法,它们的拟合准确率大于90%,预测准确率大于80%,可作为白酒香型判定的模式识别算法。(3)白酒香气中与6种传感器相关性较高的特征是花香、米香、甜香、果香,敏感化合物包括芳香族、酯类、醇类等；需要增加对酱香、粮香、醋香、焦烤、生青、油脂香气及对酸类、酚类、醛类、酯类和呋喃类成分敏感的传感器以改进电子鼻对白酒的识别能力。研究表明电子鼻可以作为中国白酒的香气评价和香型判别的方法,并从软件(算法)和硬件(传感器)提出了合理的改进建议。
Chinese liquors, as one of the Seven Wonders of the World distilled spirits, have a long history and play important roles in people's economic and social life. Due to their different fermentation materials and production process, distinctive flavor characteristics were formed. In order to regulate and improve the technical level and product quality, the liquors were divided into several flavor types and relevant sensory evaluation standards were established by the predecessors in Chinese liquor industry over a period of time. But as the development of flavors and varieties of Chinese liquors, the tasting demand was continuously changing. Therefore, the limitations of traditional evaluation for flavor types were increasingly prominent, In sensory evaluation, firstly, the "fixed" senses language in flavor standards were difficult to give scientific and quantified description for diverse product flavor characteristics; Secondly, the differences between different levels could not be quantified and the sensory results was difficult as the reference index for following research; Thirdly, the results from fewer tasters were as the leading results for the traditional evaluation standards and product design, and the relationship between them and consumers could not be established, so the contribution of flavor components to sensory evaluation need further study from physical and chemical indexes. In the physicochemical analysis, on the one hand, it was lack of screening methods of flavor components to the senses contribution; on the other hand, the quantitative data information was not formed between traditional experience sensory results and flavor components, and this led to the liquor flavor chemicals only staying in chemical analysis level and not explain the contribution relationship between the internal components and external aroma characters. Traditional evaluation method about Chinese liquor obstructed the sensory science and flavor chemistry, and a set of standard system which was internationally compatible and science was urgent to form.
Therefore, the study research on Chinese liquors aroma by sensory analysis, flavor chemistry and artificial intelligence sensory technology. The sensory description analysis technology and establish unified flavor evaluation standards of Chinese liquor and to express the aroma characteristics; preference analysis method was applied to the sensory characteristics for consumer groups, and the relationships between product character and peoples'preference were established; flavor chemical analysis and multivariate statistical analysis methods were used to screen key flavor contribution components and dig deeper into the influence to sensory characteristics. This study was also the basic research of the Chinese national standard plan "20101030-T-607Guidelines for Flavor Components Threshold Determination of Chinese Spirits by Sensory Analysis","20101031-T-607Chinese Spirits Sensory Analysis and Evaluation Terminology","20101032-T-607Guidelines for Chinese Spirits Sensory Analysis". The research results would also promote the scientific sensory evaluation, strengthen the cultural understanding for consumers' liquor tasting and help to control the product quality and development. The main contents and results were listed as follows:
1. Quantitative descriptive analysis of Chinese liquor'aroma characteristics
To overcome problems such as fuzzy index to evaluate and difficult to understand,10flavor types23kinds of Chinese liquors were taken as samples and analyzed by modern sensory quantitative descriptive analysis.(1) The aroma characteristic profile and style positioning were established, and the Chinese liquor aroma characteristics were expressed according to the aroma characteristics description language and strength combination. This makes the evaluation and expression more scientific and reasonable for Chinese liquor aromatic characteristics.(2) Principal component analysis of the locate and classify the samples by aroma characteristics, the type of Chinese liquor was firstly divided into two categories by the raw material, the first category is the samples based on sorghum as raw materials with vinegar, sweet aroma; roasted, sauced, rice as the main feature; The second category take rice as the raw material, with "Sweet aroma, Rice aroma, Grass aroma, Fat aroma and Floral aroma". Second, the former may continue due to differences in the fermentation process, the formation of Strong flavor (contains Nong jiang-flavor), Mild flavor (including Feng flavor, Laobaigan flavor), Jiang (including Zhima flavor, Te flavor). The study evaluated the location and classification of different white wine aroma style, verify the scientific basis of the senses of the traditional division of four flavor types.
2. Preference characteristics research on Chinese liquor aroma for young people
The enterprise tasters were taken as the control and the preferences characteristics about young people to Chinese liquor was investigated. Results were that:(1) The aroma evaluation standard between experts and common tasters from enterprise were different; the young consumer groups were divided into six groups and this result was not affected by their gender and native, which indicated that there were diversified development trends and different preference criteria among young consumer groups.(2) The proportion, the products preference and their characteristics for different preference groups were analyzed by preference Map and PLSR. The result showed that the preference characteristics of bwtween consumers and tasters from enterprise, tasters and young people were different and all of them need to be noticed. Therefore, the discrepancy in product evaluation and design need to be noticed in product evaluation and design.
3. Study on the evaluation about olfactory threshold determination method for the flavor components in Chinese liquor
The threshold determination method was based on screening the key aromatic components. Six kinds of typical flavor compounds (ethyl caproate, butyrate,2phenylethyl alcohol, furfural, isovaleraldehyde, tetramethylpyrazine) were taken as the representative components for this study:(1) Different threshold value determination methods were compared and results were that the results of BET calculation method (the geometric mean) were greater than the results of CF method (use curve fitting) and it was in three times acceptable ranges. And the results of TST method (Three-Alternative Forced-Choice) and AFC method (Three-Alternative Forced-Choice) were with no significant difference.(2) The influence of15%,30%,46%, and60%ethanol concentration to olfactory threshold of flavor components was studied. The results were that as the ethanol concentration increase, the threshold for most compounds began to rise. The compound thresholds in15%to60%ethanol are1/3-3times compared to46%ethanol and the compound characteristic was still to be considered. The establishment for simple and quick threshold determination would be beneficial for accelerating the research about the key aroma components; research on compounds'threshold change would provide powerful evidence.
4. Research on key aromatic components in Chinese liquor
The composition of Chinese liquor was decisive factor for products'aromatic characteristics. In this part, according to the chemical content and olfactory threshold, the OAVs of71aroma compounds were determined to evaluate their potential influence on Chinese liquor aroma characteristic. Firstly, according to the ratio of OAVs,40representative aromas were extracted and analyzed by principal component analysis. Chinese liquor was divided into three categories based on the key components. The first category contained Strong, Feng-, Te-and Nong jiang-flavor types, and their key characteristic aromas were esters, aldehydes and ketones, alcohols, acids and pyrazines compounds. The second catergory contained Jiang and Zhima-flavor types; their contribution components were very complicated but their ratio was relative equilibrium; their key aroma components were aldehydes, esters, alcohols, acids (propionic acid, butyric acid), aromatics, and polyphenols and furan compounds. The third category contained Mild, Laobaigan-, Rice, and Chi-flavor types, and their key aroma components were n-octanol, acetic acid, and benzyl alcohol. Secondly, PLSR method was used to analyze the relationship between aroma characteristics and corresponding compounds and the comprehensive results of different components were uncovered.
5. Evaluation and Improvement of the Chinese liquor aroma based on E-nose
The sensory evaluation methods are vulnerable to various subjective factors. The E-nose is an advanced intelligent sensory system, and the experiment employed PEN3portable electronic nose system to aroma detection.(1) Sensors S1(aromatic), S3(aromatic), S5(aromatic), S6(aromatic), S8(alcohols) and S9(sulfur compounds) can be used as the stable and effective sensors;(2) The determinination of flavor types by BPNN and SVM was far better than LDA, and their fitting accuracy were above90%, prediction accuracy above80%. The two pattern recognition algorithms would be adopted in flavor type's discrimination.(3) The aromatic characteristics for high correlation characteristics with the six sensors was Floral, Rice, Sweet, Fruity aroma, and the corresponding compounds included aromatics, esters, alcohols, etc.; The aromatic characteristics for low correlation with the six sensors was Sauce, Grain, Vinegar, Roasted, Grass and Fat aroma; The six sensors were not sensitive to acids, phenolic components, aldehyde, esters and furfurans, these types of sensors need to add. The study showed that the e-nose can be feasible for aroma evaluation and flavor types'discrimination. Besides, the improved suggetion on the software (algorithms) and hardware (sensors) were proposed for commercial E-nose.
因此,本研究从感官分析、风味化学和智能感官三个角度研究白酒的香气的评价分析方法。利用现代感官描述型分析技术建立通用的白酒香气特征的评价方法；结合偏好性分析方法分析消费人群的感官偏好特性；采用风味化学分析手段、多元统计分析方法筛选关键风味成分,以及对感官特征的贡献；探索电子鼻系统在白酒评价的能力。本研究同时作为国家白酒感官标准计划《20101030-T-607白酒风味物质阈值品评指南》、《20101031-T-607白酒感官分析与评价术语》、《20101032-T-607白酒感官品评导则》制定工作的基础研究,将促进白酒感官评价手段的科学化,建立统一的白酒感官评价体系。这将有效地指导企业产品设计和质量控制,增强消费者对白酒文化的理解,推动白酒发展的国际化。本文的主要内容和结果如下：
1.白酒香气特征的定量描述型分析研究
针对传统白酒香气评价的用语固化、信息量少、难以定量的问题,本章采用现代感官“描述词-强度”方法分析10个香型23种白酒香气特征：(1)参考香气描述语和参比样明确感官特性,以评价小组的统计定量强度信息,筛选各香型的客观描述用语,建立的各种白酒香气特征剖面。(2)以主成分分析对白酒产品的香气特征的进行定位和分类,中国白酒的类型首先按照原料分为两大类,第一类是以高粱为原料的大部分香型白酒,以果香、醋香、甜香、焦香、酱香、粮香为主要特征；第二类是以大米为原料的米香型、豉香型白酒,以甜香、米香、生青、油脂、花香为主要特征。其次,前者可继续由于白酒工艺上的差别,形成浓香型(包含兼香型)、清香型(包含凤香型、老白干香型)、酱香型(包含芝麻香型、特香型)为代表的三种类型。研究评价了不同白酒的香气风格定位和分类,验证了我国白酒四大香型的传统划分方式的感官科学依据。
2.年轻人群对白酒香气的偏好特性研究
以在校研究生为代表对象,通过感官偏好性分析方法研究了年轻人群的香气偏好特性,并与企业品酒人员比较：(1)根据偏好类群划分,企业品酒师中经验较少的一般品酒师与经验丰富的专家品酒师对产品的香气评价标准存在一定差别；在校年轻人群体根据对产品的评价特性可被划分为6个类群,各类群对产品和香气的偏好具多样化。(2)采用偏好图(Preference Map)和偏最小二乘回归(PLSR)方法挖掘出各类群的偏好产品及特征。企业品酒师与年轻人群的偏好白酒产品和香气特征存在较大差异,对各种质量判断标准也不尽相同,在新产品评价和开发中值得注意。研究分析了产品客观特征与口味偏好的联系,可作为产品设计、消费调研的有效方法。
3.白酒香气成分嗅觉阈值测定方法的研究
嗅觉阈值是判断关键香气成分的指标,其测定方法是结果准确性的基础。本章以白酒的6种典型风味化合物(己酸乙酯、丁酸、2-苯乙醇、糠醛、异戊醛、四甲基吡嗪)的阈值结果为指标评价了白酒阈值测定方法：(1)两种计算方法BET法(采用几何平均值)和CF法(采用曲线拟合)的阈值结果差别在大约在3倍浓度范围内；两种评价方法TST法(十杯法)与AFC(递增必选法)的结果之间无显著差异,说明BET与TST法可以作为改进的白酒阈值测定方法。(2)比较了15%,30%,46%,60%乙醇浓度下化合物阈值的变化,乙醇对化合物阈值影响的大小不一,一般化合物阈值随乙醇浓度上升,15%-60%乙醇浓度下化合物阈值在46%阈值浓度的1/3-3倍范围内。阈值测定方法的研究为制定适合白酒风味化合物阈值测定的方法提供了理论依据；乙醇对阈值影响的研究有助于评价阈值结果的适用范围。
4.影响白酒香气特征的关键成分研究
香气成分是白酒丰富香气特征的主要来源,本章根据化学含量和嗅觉阈值计算了白酒中71种主要香气成分的香气活度值(OAVs),并评估了其对白酒香气特征的影响：(1)根据OAVs比例,提取40种代表性香气成分的OAVs进行主成分分析,不同白酒根据关键香气组成分为三大类：①浓香型(S)、凤香型(F)、特香型(T)和兼香型(N)关键特征香气化合物以酯类为主,包含醛酮类、醇类、酸类和吡嗪类化合物。②酱香型(J)与芝麻香型(Z)白酒中的贡献组分比较复杂均衡：包括醛类、酯类、醇类、酸类、芳香类、酚类和呋喃类化合物。③清香型(M)、老白干香型(L)、米香型(R)和豉香型(C)的特征成分较少,主要是正辛醇、乙酸、苯乙酸乙酯、苯甲醇、2-苯乙醇等。(2)以PLSR揭示了各种贡献化合物与香气特征之间的关系,证实香气特征是多种成分综合作用的结果。研究结果可作为理化指标的制定依据,也证实了白酒感官特征的差别的风味化学基础。
5.电子鼻对白酒香气的评价与改进研究
智能感官系统电子鼻(E-nose)相比人的感官品评,具有不易疲劳、性能稳定的优点,本章研究了PEN3型电子鼻系统评价白酒香气的能力：(1)传感器S1(芳香类),S3(芳香类),S5(芳香类),S6(芳香类),S8(醇类)和S9(含硫化合物)可作为白酒香气评价的稳定、有效传感器。(2)模式识别方法反向神经网络(BPNN)和支持向量机(SVM)模式识别方法判定香型的准确性远优于LDA方法,它们的拟合准确率大于90%,预测准确率大于80%,可作为白酒香型判定的模式识别算法。(3)白酒香气中与6种传感器相关性较高的特征是花香、米香、甜香、果香,敏感化合物包括芳香族、酯类、醇类等；需要增加对酱香、粮香、醋香、焦烤、生青、油脂香气及对酸类、酚类、醛类、酯类和呋喃类成分敏感的传感器以改进电子鼻对白酒的识别能力。研究表明电子鼻可以作为中国白酒的香气评价和香型判别的方法,并从软件(算法)和硬件(传感器)提出了合理的改进建议。
Chinese liquors, as one of the Seven Wonders of the World distilled spirits, have a long history and play important roles in people's economic and social life. Due to their different fermentation materials and production process, distinctive flavor characteristics were formed. In order to regulate and improve the technical level and product quality, the liquors were divided into several flavor types and relevant sensory evaluation standards were established by the predecessors in Chinese liquor industry over a period of time. But as the development of flavors and varieties of Chinese liquors, the tasting demand was continuously changing. Therefore, the limitations of traditional evaluation for flavor types were increasingly prominent, In sensory evaluation, firstly, the "fixed" senses language in flavor standards were difficult to give scientific and quantified description for diverse product flavor characteristics; Secondly, the differences between different levels could not be quantified and the sensory results was difficult as the reference index for following research; Thirdly, the results from fewer tasters were as the leading results for the traditional evaluation standards and product design, and the relationship between them and consumers could not be established, so the contribution of flavor components to sensory evaluation need further study from physical and chemical indexes. In the physicochemical analysis, on the one hand, it was lack of screening methods of flavor components to the senses contribution; on the other hand, the quantitative data information was not formed between traditional experience sensory results and flavor components, and this led to the liquor flavor chemicals only staying in chemical analysis level and not explain the contribution relationship between the internal components and external aroma characters. Traditional evaluation method about Chinese liquor obstructed the sensory science and flavor chemistry, and a set of standard system which was internationally compatible and science was urgent to form.
Therefore, the study research on Chinese liquors aroma by sensory analysis, flavor chemistry and artificial intelligence sensory technology. The sensory description analysis technology and establish unified flavor evaluation standards of Chinese liquor and to express the aroma characteristics; preference analysis method was applied to the sensory characteristics for consumer groups, and the relationships between product character and peoples'preference were established; flavor chemical analysis and multivariate statistical analysis methods were used to screen key flavor contribution components and dig deeper into the influence to sensory characteristics. This study was also the basic research of the Chinese national standard plan "20101030-T-607Guidelines for Flavor Components Threshold Determination of Chinese Spirits by Sensory Analysis","20101031-T-607Chinese Spirits Sensory Analysis and Evaluation Terminology","20101032-T-607Guidelines for Chinese Spirits Sensory Analysis". The research results would also promote the scientific sensory evaluation, strengthen the cultural understanding for consumers' liquor tasting and help to control the product quality and development. The main contents and results were listed as follows:
1. Quantitative descriptive analysis of Chinese liquor'aroma characteristics
To overcome problems such as fuzzy index to evaluate and difficult to understand,10flavor types23kinds of Chinese liquors were taken as samples and analyzed by modern sensory quantitative descriptive analysis.(1) The aroma characteristic profile and style positioning were established, and the Chinese liquor aroma characteristics were expressed according to the aroma characteristics description language and strength combination. This makes the evaluation and expression more scientific and reasonable for Chinese liquor aromatic characteristics.(2) Principal component analysis of the locate and classify the samples by aroma characteristics, the type of Chinese liquor was firstly divided into two categories by the raw material, the first category is the samples based on sorghum as raw materials with vinegar, sweet aroma; roasted, sauced, rice as the main feature; The second category take rice as the raw material, with "Sweet aroma, Rice aroma, Grass aroma, Fat aroma and Floral aroma". Second, the former may continue due to differences in the fermentation process, the formation of Strong flavor (contains Nong jiang-flavor), Mild flavor (including Feng flavor, Laobaigan flavor), Jiang (including Zhima flavor, Te flavor). The study evaluated the location and classification of different white wine aroma style, verify the scientific basis of the senses of the traditional division of four flavor types.
2. Preference characteristics research on Chinese liquor aroma for young people
The enterprise tasters were taken as the control and the preferences characteristics about young people to Chinese liquor was investigated. Results were that:(1) The aroma evaluation standard between experts and common tasters from enterprise were different; the young consumer groups were divided into six groups and this result was not affected by their gender and native, which indicated that there were diversified development trends and different preference criteria among young consumer groups.(2) The proportion, the products preference and their characteristics for different preference groups were analyzed by preference Map and PLSR. The result showed that the preference characteristics of bwtween consumers and tasters from enterprise, tasters and young people were different and all of them need to be noticed. Therefore, the discrepancy in product evaluation and design need to be noticed in product evaluation and design.
3. Study on the evaluation about olfactory threshold determination method for the flavor components in Chinese liquor
The threshold determination method was based on screening the key aromatic components. Six kinds of typical flavor compounds (ethyl caproate, butyrate,2phenylethyl alcohol, furfural, isovaleraldehyde, tetramethylpyrazine) were taken as the representative components for this study:(1) Different threshold value determination methods were compared and results were that the results of BET calculation method (the geometric mean) were greater than the results of CF method (use curve fitting) and it was in three times acceptable ranges. And the results of TST method (Three-Alternative Forced-Choice) and AFC method (Three-Alternative Forced-Choice) were with no significant difference.(2) The influence of15%,30%,46%, and60%ethanol concentration to olfactory threshold of flavor components was studied. The results were that as the ethanol concentration increase, the threshold for most compounds began to rise. The compound thresholds in15%to60%ethanol are1/3-3times compared to46%ethanol and the compound characteristic was still to be considered. The establishment for simple and quick threshold determination would be beneficial for accelerating the research about the key aroma components; research on compounds'threshold change would provide powerful evidence.
4. Research on key aromatic components in Chinese liquor
The composition of Chinese liquor was decisive factor for products'aromatic characteristics. In this part, according to the chemical content and olfactory threshold, the OAVs of71aroma compounds were determined to evaluate their potential influence on Chinese liquor aroma characteristic. Firstly, according to the ratio of OAVs,40representative aromas were extracted and analyzed by principal component analysis. Chinese liquor was divided into three categories based on the key components. The first category contained Strong, Feng-, Te-and Nong jiang-flavor types, and their key characteristic aromas were esters, aldehydes and ketones, alcohols, acids and pyrazines compounds. The second catergory contained Jiang and Zhima-flavor types; their contribution components were very complicated but their ratio was relative equilibrium; their key aroma components were aldehydes, esters, alcohols, acids (propionic acid, butyric acid), aromatics, and polyphenols and furan compounds. The third category contained Mild, Laobaigan-, Rice, and Chi-flavor types, and their key aroma components were n-octanol, acetic acid, and benzyl alcohol. Secondly, PLSR method was used to analyze the relationship between aroma characteristics and corresponding compounds and the comprehensive results of different components were uncovered.
5. Evaluation and Improvement of the Chinese liquor aroma based on E-nose
The sensory evaluation methods are vulnerable to various subjective factors. The E-nose is an advanced intelligent sensory system, and the experiment employed PEN3portable electronic nose system to aroma detection.(1) Sensors S1(aromatic), S3(aromatic), S5(aromatic), S6(aromatic), S8(alcohols) and S9(sulfur compounds) can be used as the stable and effective sensors;(2) The determinination of flavor types by BPNN and SVM was far better than LDA, and their fitting accuracy were above90%, prediction accuracy above80%. The two pattern recognition algorithms would be adopted in flavor type's discrimination.(3) The aromatic characteristics for high correlation characteristics with the six sensors was Floral, Rice, Sweet, Fruity aroma, and the corresponding compounds included aromatics, esters, alcohols, etc.; The aromatic characteristics for low correlation with the six sensors was Sauce, Grain, Vinegar, Roasted, Grass and Fat aroma; The six sensors were not sensitive to acids, phenolic components, aldehyde, esters and furfurans, these types of sensors need to add. The study showed that the e-nose can be feasible for aroma evaluation and flavor types'discrimination. Besides, the improved suggetion on the software (algorithms) and hardware (sensors) were proposed for commercial E-nose.
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