Taste profile characterization of commercial rice wine in Xiangyang by electronic tongue analysis

In this paper,the taste profile characterizations of commercial rice wine in Xiangyang were studied by electronic tongue and multivariate statistics.The results showed that there were significant difference in basic taste and aftertaste among 41 commercial rice wines. Both principal component analysis( PCA) and partitioning around medoids( PAM) showed all commercial rice wine samples could be divided into two clusters based on taste profile.Meanwhile,astringency,bitterness and aftertaste- A were identified by redundancy analysis( RDA) as key variables significantly associated with the taste profile difference. Thus,the electronic tongue as a kind of modern intelligent sensory instrument shows a great potential in the evaluation of quality for commercial rice wine.