FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (10): 283-286.doi: 10.7506/spkx1002-6630-201010062

• Analysis & Detection • Previous Articles     Next Articles

Correlations between Physico-chemical Properties and Aroma Quality of Different Flavors of Liquors

ZHANG Jian1,GAO Hai-yan1,ZHAO Lei2,YIN Jing-yuan1,*   

  1. 1. Shanghai University, Shanghai 200444, China;2. Institute of Food and Agricultural Standardization,
    China National Institute of Standardization, Beijing 100088, China
  • Received:2009-01-04 Revised:2010-03-29 Online:2010-05-15 Published:2010-12-29
  • Contact: YIN Jing-yuan


Seventy-six liquor samples including 49 brands of Luzhou-flavor liquor, 7 brands of Maotai-flavor liquor, 10 brands of Fen-flavor liquor, 6 brands of rice-flavor liquor and 3 brands of Dong-flavor liquor were analyzed for physicochemical properties to evaluate the correlations between them and aroma quality assessed by 10 professional sommeliers. Total acid content exhibited a positive correlation with aroma intensity or harmony and the correlation was the strongest among the 5 physicochemical parameters tested. Some chemical parameters like total acid and total ester contents made a big difference to the aroma quality of liquor. Little effects of some physical parameters like Brix, electrical conductivity and viscosity on the aroma quality of liquor were observed.

Key words: liquor, physico-chemical properties, aroma quality, correlation analysis

CLC Number: