ArticleFood science & nutrition2025
Sensory Lexicon Construction and Quantitative Descriptive Analysis of Jiang-Flavor Baijiu.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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8 citing papers in PubMed.
- Regional differences and round-by-round dynamics of aldehydes in sauce-flavor baijiu from the Chishui River Basin.Food chemistry: X · 2026Article
- Consumer Language-Based Sensory Descriptor Extraction and Volatile-Sensory Associations in Aged Light Flavor Baijiu.Journal of food science · 2026Article
- Machine Learning-Driven Optimization of a Functional Seafood-Based Blended Liquor With Enhanced Sensory and Bioactive Properties.Journal of food science · 2026Article
- From fragrance wheel to functional genes: a multi-omics investigation into fragrance type formation in ornamentalHorticulture research · 2026Article
- Integrated Molecular Informatics and Sensory-Omics Study of Core Trace Components and Microbial Communities in Sauce-Aroma High-Temperature Daqu from Chishui River Basin.Foods (Basel, Switzerland) · 2026Article
- Process-Modulated Flavor Formation and Establishment of Predictive Modeling for Aroma in Spicy Anchovies.Molecules (Basel, Switzerland) · 2025Article
- Characterization of odorant profiles and aroma characterization of vine tea (Food chemistry: X · 2025Article
- Optimization of Its Preparation and Evaluation of Fresh and Tender Leaves ofFoods (Basel, Switzerland) · 2025Article
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16 authors.
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Abstract
Jiang-flavor Baijiu (JFB) is one of the most complex and representative types of traditional Chinese liquor, known for its unique flavor, which is popular among Chinese consumers. Previous studies primarily focused on detecting and identifying volatile compounds but lacked comprehensive descriptions and precise differentiation of their sensory qualities. To explore the sensory characteristics of JFB, this study collected widely recognized sensory descriptors from literature, standards, free descriptive questionnaires, and Pivot Profile experiments, which were then textually analyzed and merged to yield 88 sensory descriptors. M-value and multivariate statistical methods were then used to narrow these down to 35 sensory descriptors, for which corresponding definitions and physical references were established, forming a sensory lexicon for JFB. A quantitative descriptive analysis (QDA) was performed on JFB samples using the sensory lexicon. To ensure the reliability of the analysis, the panel's performance was also evaluated. Hierarchical cluster analysis (HCA), radar plots, and one-way analysis of variance (ANOVA) demonstrated that the established sensory lexicon accurately reflects the sensory profile of JFB and can be used to differentiate the sensory characteristics of samples from different price ranges or regions. This study opens new avenues for the standardization of quantitative descriptive analysis for JFB and provides a case study for constructing sensory lexicons for other types of Baijiu in China.
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