A Novel Quantitative Prediction Approach for Pungency Level of Chinese Liquor (Baijiu) Based on Infrared Thermal Imager.

Yingxia He, Shuang Chen, Ke Tang, Yan Xu, Xiaowei Yu

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0citing papers in PubMed

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5 · Who and what money

Authors and funding

5 authors.

Yingxia HeKey Laboratory of Industrial Biotechnology of Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214100, China.

Shuang ChenKey Laboratory of Industrial Biotechnology of Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214100, China.ORCID 0000-0003-4181-2438

Ke TangKey Laboratory of Industrial Biotechnology of Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214100, China.

Yan XuKey Laboratory of Industrial Biotechnology of Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214100, China.

Xiaowei YuState Key Laboratory of Food Science & Technology, School of Biotechnology, Jiangnan University, Wuxi 214100, China.

Funding

National Key R&D Program of China (NO. 2018YFC1604100), Project funded by China Postdoc-toral Science Foundation (NO. 2018M631971), and Chinese Baijiu industry science and technolo-gy innovation strategy committee scientific research project (2017-1). NO. 2018YFC1604100，NO. 2018M631971

6 · The paper itself

Abstract

Pungency is a crucial sensory feature that influences consumers' appreciation and preferences toward alcoholic beverages. However, the quantitation of pungency is challenging to achieve using sensory analysis because of persistence, accumulation, and desensitization to the pungency perception. This study aimed to design a novel pungency evaluation method based on the measurement of tongue surface temperature. An infrared thermal (IRT) imager technique for measuring tongue surface temperature was established. To validate its feasibility, the IRT technique was used to measure tongue surface temperatures after the tongue was stimulated by (1) water and Baijiu, (2) different concentrations of ethanol aqueous solution (10, 20, 30, 40, and 50%,

Indexed as

Baijiuinfrared thermal imagerpungencytongue surface temperature

Identifiers

PMID34067651

DOI10.3390/foods10051107

PMCPMC8157151

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