Descriptive Analysis of Taste Characteristics of Baijiu and Construction of Its Taste Wheel
To address the limitation in sensory evaluation of taste characteristics of baijiu, this study systematically gathered taste descriptors of baijiu from literature reviews, baijiu review websites, consumer questionnaire survey, and descriptive analysis of baijiu samples collected from multiple source...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2025-05-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-9-007.pdf |
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| author | HE Yingxia, XIE Kaijun, WANG Gaowei, CHEN Shuang, XU Yan |
| author_facet | HE Yingxia, XIE Kaijun, WANG Gaowei, CHEN Shuang, XU Yan |
| author_sort | HE Yingxia, XIE Kaijun, WANG Gaowei, CHEN Shuang, XU Yan |
| collection | DOAJ |
| description | To address the limitation in sensory evaluation of taste characteristics of baijiu, this study systematically gathered taste descriptors of baijiu from literature reviews, baijiu review websites, consumer questionnaire survey, and descriptive analysis of baijiu samples collected from multiple sources. The taste descriptors were screened, sorted out and classified by domestic and international methods for flavor wheel construction of liquors. A total of 38 taste descriptors were identified, which were primarily classified into five categories, namely, basic taste, pungency, texture, body and aftertaste, and defined or interpreted. Besides, the citation frequency of each descriptor was determined by selecting appropriate items. Finally, a taste wheel of baijiu with a relatively quantitative reference framework was constructed. Its development and application provide a powerful and effective auxiliary tool for the quality evaluation and promotion of baijiu. |
| format | Article |
| id | doaj-art-05606e8e98024d06a94b366f8ca064b8 |
| institution | DOAJ |
| issn | 1002-6630 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-05606e8e98024d06a94b366f8ca064b82025-08-20T02:41:11ZengChina Food Publishing CompanyShipin Kexue1002-66302025-05-01469636810.7506/spkx1002-6630-20240913-109Descriptive Analysis of Taste Characteristics of Baijiu and Construction of Its Taste WheelHE Yingxia, XIE Kaijun, WANG Gaowei, CHEN Shuang, XU Yan0(1. College of Enology, Northwest A&F University, Yangling 717200, China; 2. Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214122, China)To address the limitation in sensory evaluation of taste characteristics of baijiu, this study systematically gathered taste descriptors of baijiu from literature reviews, baijiu review websites, consumer questionnaire survey, and descriptive analysis of baijiu samples collected from multiple sources. The taste descriptors were screened, sorted out and classified by domestic and international methods for flavor wheel construction of liquors. A total of 38 taste descriptors were identified, which were primarily classified into five categories, namely, basic taste, pungency, texture, body and aftertaste, and defined or interpreted. Besides, the citation frequency of each descriptor was determined by selecting appropriate items. Finally, a taste wheel of baijiu with a relatively quantitative reference framework was constructed. Its development and application provide a powerful and effective auxiliary tool for the quality evaluation and promotion of baijiu.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-9-007.pdfbaijiu; taste characteristics; descriptive analysis; taste wheel |
| spellingShingle | HE Yingxia, XIE Kaijun, WANG Gaowei, CHEN Shuang, XU Yan Descriptive Analysis of Taste Characteristics of Baijiu and Construction of Its Taste Wheel Shipin Kexue baijiu; taste characteristics; descriptive analysis; taste wheel |
| title | Descriptive Analysis of Taste Characteristics of Baijiu and Construction of Its Taste Wheel |
| title_full | Descriptive Analysis of Taste Characteristics of Baijiu and Construction of Its Taste Wheel |
| title_fullStr | Descriptive Analysis of Taste Characteristics of Baijiu and Construction of Its Taste Wheel |
| title_full_unstemmed | Descriptive Analysis of Taste Characteristics of Baijiu and Construction of Its Taste Wheel |
| title_short | Descriptive Analysis of Taste Characteristics of Baijiu and Construction of Its Taste Wheel |
| title_sort | descriptive analysis of taste characteristics of baijiu and construction of its taste wheel |
| topic | baijiu; taste characteristics; descriptive analysis; taste wheel |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-9-007.pdf |
| work_keys_str_mv | AT heyingxiaxiekaijunwanggaoweichenshuangxuyan descriptiveanalysisoftastecharacteristicsofbaijiuandconstructionofitstastewheel |