Influence of drinking temperature on the sensory quality of Wuyou sauce-flavor Baijiu

Influence of drinking temperature on the sensory quality of Wuyou sauce-flavor Baijiu

Based on the traditional sensory evaluation, the effects of different temperature on sensory quality of sauce-flavor (Jiangxiangxing) Baijiu were studied by means of Check-All-That-Apply (CATA) and electroencephalogram (EEG) signal extraction and analysis technology. The results of the professional...

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Bibliographic Details
Main Author:	SONG Xianchuang, ZHANG Jiaojiao, REN Yiping, XIONG Lin, HU Jinghui, WANG Fengqin, LI Yajun, ZHOU Shuai, HAN Xinglin
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2025-04-01
Series:	Zhongguo niangzao
Subjects:	sauce-flavor baijiu\|drinking temperature\|sensory evaluation\|check-all-that-apply\|electroencephalogram signal
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-49.pdf
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