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中国精品科技期刊2020
王栋, 王哲迪, 马玥, 李崎. 黄酒饮用条件的偏好性研究[J]. 食品工业科技, 2016, (03): 127-130. DOI: 10.13386/j.issn1002-0306.2016.03.018
引用本文: 王栋, 王哲迪, 马玥, 李崎. 黄酒饮用条件的偏好性研究[J]. 食品工业科技, 2016, (03): 127-130. DOI: 10.13386/j.issn1002-0306.2016.03.018
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

黄酒饮用条件的偏好性研究

Impact of serving conditions on consumer preferences for Chinese rice wine

  • 摘要: 充分理解消费者对我国黄酒不同饮用条件的偏好,对于我国黄酒行业新产品开发及市场普及具有重要价值。本研究利用30名品评员通过现代食品感官评价技术对不同饮用温度及不同添加物处理的黄酒进行偏好性检验和风味轮廓分析。结果表明,不同饮用温度对于偏好性没有十分显著的影响,而添加不同配料则会显著影响消费者对黄酒的感官偏好(p<0.01)。蜂蜜的添加显著提高了品评员对黄酒的偏好程度;而生姜的添加,特别是45℃较高温度下生姜气息的增强降低了消费者的偏好性。研究表明,黄酒不同饮用条件对消费者感官偏好性的影响与黄酒一些主要感官特征的改变可能有直接的联系。 

     

    Abstract: 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.

     

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