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

doi:10.7506/spkx1002-6630-201010062

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. 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 E-mail:jyyin@staff.shu.edu.cn

Abstract

Abstract:

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:

TS262.3

ZHANG Jian1，GAO Hai-yan1，ZHAO Lei2，YIN Jing-yuan1,*. Correlations between Physico-chemical Properties and Aroma Quality of Different Flavors of Liquors[J]. FOOD SCIENCE, 2010, 31(10): 283-286 https://doi.org/10.7506/spkx1002-6630-201010062

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

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