Issue 03
Turn off MathJax
Article Contents
WANG Dong, WANG Zhe- di, MA Yue, LI Qi. Impact of serving conditions on consumer preferences for Chinese rice wine[J]. Science and Technology of Food Industry, 2016, (03): 127-130. doi: 10.13386/j.issn1002-0306.2016.03.018
Citation: WANG Dong, WANG Zhe- di, MA Yue, LI Qi. Impact of serving conditions on consumer preferences for Chinese rice wine[J]. Science and Technology of Food Industry, 2016, (03): 127-130. doi: 10.13386/j.issn1002-0306.2016.03.018

Impact of serving conditions on consumer preferences for Chinese rice wine

doi: 10.13386/j.issn1002-0306.2016.03.018
  • Received Date: 2015-06-18
  • Understanding the consumer's preferences for Chinese rice wines under different serving conditions is significant to develop the market of Chinese rice wine. 30 consumer panelists were asked to evaluate different samples of Chinese rice wine with different additives and under different serving temperature by consumer preference test and sensory profiles analysis in the present work.Based on the analysis of variance for the hedonic ratings of different Chinese rice wines,the serving temperature did not significantly affect the consumer 's preference,while the different additives showed significantly effects on the consumer's preference for Chinese rice wine samples( p < 0.01). The addition of honey significantly improved its preference score,while the addition of ginger,especially the enhanced aroma intensity of ginger under higher temperature of 45 ℃,decreased the preference score of panelists.It can be concluded that the impact of serving conditions on consumer preferences for Chinese rice wine was related with the changes of some mainly sensory characteristics of Chinese rice wine.
  • loading
  • [1]
    朱宝镛,章克昌.中国酒经[M].上海:上海文化出版社,2000.
    [2]
    Mo XL,Fan WL,Xu Y.Changes in volatile compounds of Chinese rice wine wheat Qu during fermentation and storage[J].Jouranl of the Institute of Brewing,2009,115(4):300-307.
    [3]
    Ross C,Weller K.Effect of serving temperature on sensory attributes of white and red wines[J].American Journal of Enology and Viticulture,2007,58(3):412A-412A.
    [4]
    Ross C,Weller K,Alldredge J.Impact of serving temperature on sensory properties of red wine as evaluated using projective mapping by a trained panel[J].Journal of Sensory Studies,2012,27(6):463-470.
    [5]
    Hirson G,Heymann H,Ebeler S.Equilibration time and glass shape effects on chemical and sensory properties of wine[J].American Journal of Enology and Viticulture,2012,63(4):515-521.
    [6]
    Venturi F,Andrich G,Sanmartin C,et al.The expression of a full-bodied red wine as a function of the characteristics of the glass utilized for the tasting[J].Cyta-Journal of Food,2014,12(3):291-297.
    [7]
    Vilanova M,Vidal P,Cortes S.Effect of the glass shape on flavor perception of"TOASTED WINE"from Ribeiro(NW Spain)[J].Journal of Sensory Studies,2008,23(1):114-124.
    [8]
    Luo T,Fan WL,Xu Y.Characterization of volatile and semivolatile compounds in Chinese rice wines by headspace solid phase microextraction followed by gas chromatography-mass spectrometry[J].Journal of the Institute of Brewing,2008,114(2):172-179.
    [9]
    Chen S,Xu Y.The Influence of yeast strains on the volatile flavour compounds of Chinese rice wine[J].Jouranl of the Institute of Brewing,2010,116(2):190-196.
    [10]
    Chen S,Wang D,Xu Y.Characterization of odor-active compounds in sweet-type Chinese rice wine by aroma extract dilution analysis with special emphasis on sotolon[J].Journal of Agricultural and Food Chemistry,2013,61(40):9712-9718.
    [11]
    李博斌,李祖光,刘兴泉.黄酒风味物质与黄酒香气感官评分的定量关系[J].酿酒科技,2008,11:90-92.
    [12]
    王栋,经斌,徐岩,等.中国黄酒风味感官特征及其风味轮的构建[J].食品科学,2013,34(5):90-95.
    [13]
    经斌,王栋,徐岩,等.中国黄酒中若干重要风味物质嗅觉阈值的研究[J].食品工业科技,2012,33(6):135-138.
    [14]
    豆玉静,朱婧,刘静,等.脂肪替代品蔗糖聚酯对蛋糕营养价值和感官可接受性的影响[J].食品工业科技,2012,33(18):315-321.
    [15]
    Jackson R.Wine Tasting:A Professional Handbook[M].New York,NY:Elsevier Academic Press,2002.
    [16]
    Lawless H.Contextual effects in category ratings[J].Journal of Testing and Evaluation,1983,11:346-350.
  • 加载中

Catalog

    通讯作者: 陈斌, bchen63@163.com
    • 1. 

      沈阳化工大学材料科学与工程学院 沈阳 110142

    1. 本站搜索
    2. 百度学术搜索
    3. 万方数据库搜索
    4. CNKI搜索

    Article Metrics

    Article views (103) PDF downloads(183) Cited by()
    Proportional views
    Related

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return