Comprehensive evaluation of Luzhou-flavor liquor quality based on fuzzy mathematics and principal component analysis

被引：35
作者：
Liu, Yanbo [1 ,2 ,3 ,4 ]
Qiao, Zhangning [1 ,3 ,4 ]
Zhao, Zhijun [1 ,3 ,4 ]
Wang, Xian [5 ]
Sun, Xiyu [1 ,3 ,6 ]
Han, Suna [2 ]
Pan, Chunmei [1 ,3 ,4 ]
机构：
[1] Henan Univ Anim Husb & Econ, Coll Food & Biol Engn, Liquor Coll, Zhengzhou 450046, Peoples R China
[2] Henan Yangshao Distillery Co Ltd, Postdoctoral Programme, Mianchi, Peoples R China
[3] Henan Univ Anim Husb & Econ, Henan Liquor Style Engn Technol Res Ctr, Zhengzhou, Peoples R China
[4] Henan Univ Anim Husb & Econ, Zhengzhou Key Lab Liquor Brewing Microbial Techno, Zhengzhou, Peoples R China
[5] SheDianLaoJiu Co Ltd, Sheqi, Peoples R China
[6] ZhangGongLaoJiu Wine Co Ltd, Ningling, Peoples R China
来源：
FOOD SCIENCE & NUTRITION | 2022年 / 10卷 / 06期
关键词：
comprehensive evaluation; fuzzy mathematics; Luzhou-flavor liquor; principal component analysis; quality; SENSORY EVALUATION;
D O I：
10.1002/fsn3.2796
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Currently, the primary method of identifying high- and low-quality liquors is sensory tasting, which is prone to uncertainty caused by the biases of tasters. To address this problem, this study used color, aroma, taste, and style as four factors affecting the sensory quality of Luzhou-flavor liquor; determined the weights of each factor; and quantitatively evaluated the sensory quality of five different Luzhou flavor liquor using fuzzy mathematical methods. The volatile aromatic substances in the liquor samples were detected by GC-MS, and analyzed using principal component analysis. The results obtained from fuzzy mathematics and principal component analysis indicated that the comprehensive evaluation system was scientifically sound and reasonably constructed.
引用
收藏
页码：1780 / 1788
页数：9
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