Method for judging sensory quality of Daqu based on key flavor component standard substance

• Main Authors: WANG LI, TU HUABIN, YANG FAN, YANG YUBO, LI YONGSU, YANG LIZHANG
• Format: Patent
• Language: Chinese; English
• Published: 29.11.2024
• Subjects: INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES; MEASURING; PHYSICS; TESTING

The invention belongs to the technical field of wine brewing, and relates to a method for judging the sensory quality of Daqu based on a key flavor component standard substance, which comprises the following steps: sensory evaluator training: carrying out sensory training on a sensory evaluator by using a standard substance; sensory evaluation: preparing a yeast sample to be tested, selecting sensory evaluators subjected to sensory training to form a sensory evaluation group, and carrying out sensory evaluation on the yeast sample to be tested; the standard substance comprises at least one flavor of flower fragrance, acid fragrance, sweet fragrance, baking fragrance and plant fragrance. Through analysis of sensory attributes and flavor substances of Daqu, important sensory attributes in Daqu and the content of key flavor substances corresponding to the important sensory attributes are determined, correlation between the important sensory attributes and the key flavor substances and the content of the key flav