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

Year: 2025

Type: article

Abstract: 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 sensory evaluation analysis showed that the optimal tasting temperature of the liquor body was between 10 ℃ and 25 ℃. According to the results of consumer evaluation CATA method, the optimal tasting temperature should be higher than 15 ℃, and the taste was better at 15-20 ℃, and the aroma was better at 20-25 ℃. The EEG signal analysis results showed that the index of alcohol-drinking analysis (IAA) was the highest at 20 ℃ when drinking at 10-25 ℃. Through the frequency screening method, the optimal tasting temperature was 16-17 ℃, and consumers had the highest preference for sauce-flavor Baijiu.

Source: DOAJ (DOAJ: Directory of Open Access Journals)

DOI: 10.11882/j.issn.0254-5071.2025.04.008

Author: SONG Xianchuang, ZHANG Jiaojiao, REN Yiping, XIONG Lin, HU Jinghui, WANG Fengqin, LI Yajun, ZHOU Shuai, HAN Xinglin

Institution: China National Research Institute of Food and Fermentation

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W6960154831

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