食品工业科技2026，Vol.47Issue(19)：20-29,10.DOI:10.13386/j.issn1002-0306.2025110020
基于Pivot-CATA法的典型浓香型白酒成品关键感官特性挖掘与品质分析
Identification of Key Sensory Attributes and Quality Analysis of Typical Commercial Strong-aroma Baijiu Using Pivot-CATA
摘要
Abstract
To address the inherent challenges such as difficulties in panelist training,complex operational procedures,and data dispersion associated with Quantitative Descriptive Analysis(QDA),this study explores the applicability,expediency,and reliability of the Pivot-CATA method for the sensory quality assessment of Strong-aroma Baijiu.By integrating the Pivot Profile method with industry expertise,a sensory panel of 41 descriptors was established,characterized by being easy to understand,unambiguous,perceptible,and discriminative.Subsequently,a quantifiable and user-friendly Pivot-CATA methodological framework was developed.Using a 7-point discrete semantic scale,15 professional panelists evaluated 20 mainstream commercial Strong-aroma Baijiu samples(50％～52％vol)and subsequently conducted Pivot-CATA sensory evaluation.The experimental data were analyzed using Agglomerative Hierarchical Clustering(AHC)and Correspondence Analysis(CA).The results indicated that AHC classified the 20 samples into high,medium,and low quality grades,revealing discrepancies between quality and price in certain samples.Correspondence analysis(CA)of quality classifica-tion and Pivot-CATA further revealed that jiao-aroma,aged-aroma,milky-aroma,various overall aroma perceptions,as well as sourness,sour aftertaste,sweetness aftertaste(Hui gan),astringency,after taste cleanliness and various overall taste feelings were the key discriminative attributes affecting the overall quality and grade of Strong-aroma Baijiu products.Specifically,jiao-aroma,aged-aroma,overall aroma perceptions,sweet aftertaste,aftertaste cleanliness and overall taste feelings enhanced product quality,while milky-aroma,sourness,aftersour and astringent taste had a negative impact.Col-lectively,these findings establish the Pivot-CATA method as an efficient and accurate tool for characterizing the sensory profiles of Strong-aroma Baijiu,proving suitable for rapid quality differentiation and promoting the industry's exploration of new methodologies.Concurrently,it identifies key sensory attributes essential for quality discrimination,thereby helping consumers better understand Strong-aroma Baijiu quality.关键词
浓香型白酒/Pivot-CATA/中心点剖面法/特性挖掘/品质分析Key words
Strong-aroma Baijiu/Pivot-CATA/pivot profile/attribute discovery/quality analysis分类
轻工纺织引用本文复制引用
黄建桂,秦臻,王文欣,王娜,史波林,钟葵,高海燕,赵镭,安明哲,云振宇,汪厚银,项雅科,邓依..基于Pivot-CATA法的典型浓香型白酒成品关键感官特性挖掘与品质分析[J].食品工业科技,2026,47(19):20-29,10.基金项目
中国标准化研究院自有资金研发项目(562025Z-13118). （562025Z-13118）
