Comprehensive evaluation of Luzhou‐flavor liquor quality based on fuzzy mathematics and principal component analysis. Issue 6 (4th March 2022)

• Record Type: Journal Article
• Authors: Liu, Yanbo; Qiao, Zhangning; Zhao, Zhijun; Wang, Xian; Sun, Xiyu; Han, Suna; Pan, Chunmei
• Is Part Of: Food science & nutrition. Volume 10:Issue 6(2022)
• Page Start: 1780
• Page End: 1788
• Publication Date: 2022-03-04
• Subjects: comprehensive evaluation -- fuzzy mathematics -- Luzhou‐flavor liquor -- principal component analysis -- quality; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.2796
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: 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. Abstract : So far, there have been no reports on the application of fuzzy mathematics evaluation method in the sensory evaluation of Luzhou‐flavor liquor and the application of PCA in the comprehensive analysis and evaluation of physical and chemical indexes of liquor. In this experiment, the sensory quality of different liquors was quantitatively evaluated by fuzzy mathematics, GC‐MS was used to detect volatile aroma compounds and principal component analysis of liquor samples, so as to establish a more scientific and objective comprehensive evaluation model of liquor. Fuzzy mathematics was applied in sensory evaluation. Principal component analysis was then employed in the comprehensive analysis of physicochemical indicators. Thereby, a scientific and comprehensive liquor evaluation model was established.