Comprehensive evaluation of Luzhou‐flavor liquor quality based on fuzzy mathematics and principal component analysis

Currently, the primary method of identifying high‐ and low‐quality liquors is sensory tasting, which is prone to uncertainty caused by the biases of tasters. To address this problem, this study used color, aroma, taste, and style as four factors affecting the sensory quality of Luzhou‐flavor liquor;...

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Detalles Bibliográficos
Autores principales: Liu, Yanbo, Qiao, Zhangning, Zhao, Zhijun, Wang, Xian, Sun, Xiyu, Han, Suna, Pan, Chunmei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9179129/
https://www.ncbi.nlm.nih.gov/pubmed/35702309
http://dx.doi.org/10.1002/fsn3.2796
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author Liu, Yanbo
Qiao, Zhangning
Zhao, Zhijun
Wang, Xian
Sun, Xiyu
Han, Suna
Pan, Chunmei
author_facet Liu, Yanbo
Qiao, Zhangning
Zhao, Zhijun
Wang, Xian
Sun, Xiyu
Han, Suna
Pan, Chunmei
author_sort Liu, Yanbo
collection PubMed
description Currently, the primary method of identifying high‐ and low‐quality liquors is sensory tasting, which is prone to uncertainty caused by the biases of tasters. To address this problem, this study used color, aroma, taste, and style as four factors affecting the sensory quality of Luzhou‐flavor liquor; determined the weights of each factor; and quantitatively evaluated the sensory quality of five different Luzhou flavor liquor using fuzzy mathematical methods. The volatile aromatic substances in the liquor samples were detected by GC‐MS, and analyzed using principal component analysis. The results obtained from fuzzy mathematics and principal component analysis indicated that the comprehensive evaluation system was scientifically sound and reasonably constructed.
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spelling pubmed-91791292022-06-13 Comprehensive evaluation of Luzhou‐flavor liquor quality based on fuzzy mathematics and principal component analysis Liu, Yanbo Qiao, Zhangning Zhao, Zhijun Wang, Xian Sun, Xiyu Han, Suna Pan, Chunmei Food Sci Nutr Original Articles Currently, the primary method of identifying high‐ and low‐quality liquors is sensory tasting, which is prone to uncertainty caused by the biases of tasters. To address this problem, this study used color, aroma, taste, and style as four factors affecting the sensory quality of Luzhou‐flavor liquor; determined the weights of each factor; and quantitatively evaluated the sensory quality of five different Luzhou flavor liquor using fuzzy mathematical methods. The volatile aromatic substances in the liquor samples were detected by GC‐MS, and analyzed using principal component analysis. The results obtained from fuzzy mathematics and principal component analysis indicated that the comprehensive evaluation system was scientifically sound and reasonably constructed. John Wiley and Sons Inc. 2022-03-04 /pmc/articles/PMC9179129/ /pubmed/35702309 http://dx.doi.org/10.1002/fsn3.2796 Text en © 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Articles
Liu, Yanbo
Qiao, Zhangning
Zhao, Zhijun
Wang, Xian
Sun, Xiyu
Han, Suna
Pan, Chunmei
Comprehensive evaluation of Luzhou‐flavor liquor quality based on fuzzy mathematics and principal component analysis
title Comprehensive evaluation of Luzhou‐flavor liquor quality based on fuzzy mathematics and principal component analysis
title_full Comprehensive evaluation of Luzhou‐flavor liquor quality based on fuzzy mathematics and principal component analysis
title_fullStr Comprehensive evaluation of Luzhou‐flavor liquor quality based on fuzzy mathematics and principal component analysis
title_full_unstemmed Comprehensive evaluation of Luzhou‐flavor liquor quality based on fuzzy mathematics and principal component analysis
title_short Comprehensive evaluation of Luzhou‐flavor liquor quality based on fuzzy mathematics and principal component analysis
title_sort comprehensive evaluation of luzhou‐flavor liquor quality based on fuzzy mathematics and principal component analysis
topic Original Articles
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9179129/
https://www.ncbi.nlm.nih.gov/pubmed/35702309
http://dx.doi.org/10.1002/fsn3.2796
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