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

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%, v/v), (3) ethanol aqueous solution and Baijiu sampl

SUBMITTER: He Y 

PROVIDER: S-EPMC8157151 | biostudies-literature | 2021 May

REPOSITORIES: biostudies-literature