基于Pivot-CATA法的典型浓香型白酒成品关键感官特性挖掘与品质分析OA
Identification of Key Sensory Attributes and Quality Analysis of Typical Commercial Strong-aroma Baijiu Using Pivot-CATA
针对传统定量描述分析在量化过程中存在人员培训不易、实验操作复杂、数据容易离散等应用痛点,探索Pivot-CATA 法在浓香型白酒品质分析中的适用性、便捷性和可靠性.本研究采用中心点剖面法(Pivot Profile)结合行业经验,确立了易理解、无分歧、好感知、能分辨的 41项浓香型白酒成品感官描述词,来构建操作容易、体现量化的 Pivot–CATA 指标体系.组织 15名专业品酒师采用语义标注的 7点离散单级标度评价 20款酒精度为50％～52％vol 的市场主销浓香型白酒成品整体品质,同时进行 Pivot-CATA 感官评测,运用层次聚类分析与对应分析解析实验数据.研究发现,层次聚类分析将 20款样品的品质分为高、中、低三档,并发现个别样品存在品质与价格不匹配现象;Pivot-CATA 的对应分析发现窖香、陈香、乳香和多种整体香气感受以及酸味、后酸、回甘、涩口感、后味干净度和多种整体口感感受是影响品质分类的关键感官属性,对判断样品属于显高端或保品质,还是降档级具有重要依据.即窖香、陈香、整体香气感受、回甘、后味干净度、整体口感感受有助于提高产品品质,而乳香、酸味、后酸和涩口感容易拉低产品品质.结果表明,Pivot-CATA法能高效、准确地解析浓香型白酒的感官特征,适用于白酒品质的快速区分,促进了白酒行业尝试新方法应用;同时确定了对品质判别有重要贡献的核心关键感官指标,有助于引导市场消费者更好地把握浓香型白酒质量.
To address the inherent challenges such as difficulties in panelist training,complex operational procedures,and data dispersion associated with Quantitative Descriptive Analysis(QDA),this study explores the applicability,expediency,and reliability of the Pivot-CATA method for the sensory quality assessment of Strong-aroma Baijiu.By integrating the Pivot Profile method with industry expertise,a sensory panel of 41 descriptors was established,characterized by being easy to understand,unambiguous,perceptible,and discriminative.Subsequently,a quantifiable and user-friendly Pivot-CATA methodological framework was developed.Using a 7-point discrete semantic scale,15 professional panelists evaluated 20 mainstream commercial Strong-aroma Baijiu samples(50％～52％vol)and subsequently conducted Pivot-CATA sensory evaluation.The experimental data were analyzed using Agglomerative Hierarchical Clustering(AHC)and Correspondence Analysis(CA).The results indicated that AHC classified the 20 samples into high,medium,and low quality grades,revealing discrepancies between quality and price in certain samples.Correspondence analysis(CA)of quality classifica-tion and Pivot-CATA further revealed that jiao-aroma,aged-aroma,milky-aroma,various overall aroma perceptions,as well as sourness,sour aftertaste,sweetness aftertaste(Hui gan),astringency,after taste cleanliness and various overall taste feelings were the key discriminative attributes affecting the overall quality and grade of Strong-aroma Baijiu products.Specifically,jiao-aroma,aged-aroma,overall aroma perceptions,sweet aftertaste,aftertaste cleanliness and overall taste feelings enhanced product quality,while milky-aroma,sourness,aftersour and astringent taste had a negative impact.Col-lectively,these findings establish the Pivot-CATA method as an efficient and accurate tool for characterizing the sensory profiles of Strong-aroma Baijiu,proving suitable for rapid quality differentiation and promoting the industry's exploration of new methodologies.Concurrently,it identifies key sensory attributes essential for quality discrimination,thereby helping consumers better understand Strong-aroma Baijiu quality.
黄建桂;秦臻;王文欣;王娜;史波林;钟葵;高海燕;赵镭;安明哲;云振宇;汪厚银;项雅科;邓依
上海大学生命科学学院,上海 211900||国家市场监督管理总局重点实验室(食品感官分析),北京 100191||中国标准化研究院农业与生物技术标准化研究所,北京 100191上海大学生命科学学院,上海 211900国家市场监督管理总局重点实验室(食品感官分析),北京 100191||中国标准化研究院农业与生物技术标准化研究所,北京 100191国家市场监督管理总局重点实验室(食品感官分析),北京 100191||中国标准化研究院农业与生物技术标准化研究所,北京 100191国家市场监督管理总局重点实验室(食品感官分析),北京 100191||中国标准化研究院农业与生物技术标准化研究所,北京 100191国家市场监督管理总局重点实验室(食品感官分析),北京 100191||中国标准化研究院农业与生物技术标准化研究所,北京 100191上海大学生命科学学院,上海 211900国家市场监督管理总局重点实验室(食品感官分析),北京 100191||中国标准化研究院农业与生物技术标准化研究所,北京 100191宜宾五粮液股份有限公司,四川 宜宾 644000国家市场监督管理总局重点实验室(食品感官分析),北京 100191||中国标准化研究院农业与生物技术标准化研究所,北京 100191国家市场监督管理总局重点实验室(食品感官分析),北京 100191||中国标准化研究院农业与生物技术标准化研究所,北京 100191国家市场监督管理总局重点实验室(食品感官分析),北京 100191||中国标准化研究院农业与生物技术标准化研究所,北京 100191宜宾五粮液股份有限公司,四川 宜宾 644000
轻工纺织
浓香型白酒Pivot-CATA中心点剖面法特性挖掘品质分析
Strong-aroma BaijiuPivot-CATApivot profileattribute discoveryquality analysis
《食品工业科技》 2026 (19)
20-29,10
中国标准化研究院自有资金研发项目(562025Z-13118).
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