中外葡萄与葡萄酒Issue(6)：60-70,11.DOI:10.13414/j.cnki.zwpp.2025.06.008
基于响应面和风味多元统计分析的白兰地预调鸡尾酒配方优化
Optimization of Brandy-Based Premixed Cocktail Formulation Based on Response Surface Methodology and Multivariate Statistical Analysis of Flavor Profiles
摘要
Abstract
This study used brandy,concentrated plum juice and dried tangerine as the main materials.The formulation was optimized using response surface methodology and fuzzy mathematics.Headspace solid-phase microextraction-gas chromatography-mass spectrometry combined with multivariate statistical analysis were applied to reveal the flavor profiles of differently formulated cocktails.A total of 76 volatile flavour compounds were detected in the cocktail,including 27 esters,19 alcohols,11 aldehydes and ketones,6 organic acids and 13 other compounds.Combining model prediction and practical operation feasibility,the optimal formulation was confirmed as:base liquor 10.30%,concentrated plum juice 30%,and dried tangerine peel 0.18%,resulting in an actual sensory score of 81.20 points.This combination exhibited a sweet and elegant fruity and floral aroma,with a rich and pleasant fragrance,delivering a harmonious and well-balanced taste profile.This study provides theoretical guidance and practical significance for the development of brandy-based premixed cocktail products.关键词
白兰地/预调鸡尾酒/挥发性风味物质/气相色谱-质谱联用/模糊数学感官评价Key words
brandy/premixed cocktail/volatile flavor compounds/gas chromatography-mass spectrometry/fuzzy mathematics sensory evaluation分类
轻工业引用本文复制引用
庞晓娜,郝赛楠,赵星竹,李德美,孙玉婷,刘冬,郑晓卫..基于响应面和风味多元统计分析的白兰地预调鸡尾酒配方优化[J].中外葡萄与葡萄酒,2025,(6):60-70,11.基金项目
北京市教委科研计划一般项目(KM202110020002) （KM202110020002）
