机构地区: 西北农林科技大学葡萄酒学院
出 处: 《食品科学》 2010年第17期22-24,共3页
摘 要: 通过感官分析澳大利亚的4款西拉干红葡萄酒,对得到的香气描述指标进行多元统计分析。主成分分析结果表明:两个主成分的累计贡献率达90.15%;系统聚类结果显示:1)(烧)烤味或胡椒;2)香料或浆果或玫瑰花香或甜水果;3)甘草;4)巧克力或凤梨,共4个香气词语指标可以反映西拉干红葡萄酒香气感官特性的绝大部分信息,从而可以把这4个词语作为赤霞珠干红葡萄酒香气感官特性的描述符,用于感官品评。这既简化感官评价的描述语,又提高了感官分析的精确性和灵敏度。 The aroma description for 4 kinds of Shiraz wine was subjected to multivariate statistical analysis.Principal component analytical results indicated that 2 principal components provided 90.15% cumulative contribution.Systematic cluster analysis exhibited that 4 factors including pepper (or roasted),spicy (or berry or rose or sweet fruit),licorice and chocolate (or pineapple) could reflect most information on the aroma of Shiraz wine.Therefore,these 4 terms were used as the description of aroma for sensory evaluation.It could simplify terms of sensory evaluation and improve the precision and sensitivity of sensory evaluation.