Open AccessComprehensive evaluation of Luzhou‐flavor liquor quality based on fuzzy mathematics and principal component analysis
Author(s) -
Liu Yanbo,
Qiao Zhangning,
Zhao Zhijun,
Wang Xian,
Sun Xiyu,
Han Suna,
Pan Chunmei
Publication year - 2022
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.2796
Subject(s) - principal component analysis , wine tasting , flavor , aroma , fuzzy logic , sensory system , quality (philosophy) , mathematics , sensory analysis , food science , pattern recognition (psychology) , artificial intelligence , chemistry , computer science , statistics , biology , neuroscience , wine , philosophy , epistemology
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.