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Chinese Familiarity with Wine Aromas Characteristics
CAI Jianlin
1
,摇 PANG Jie
2
,摇 HU Kai
2
, 摇 TAO Yongsheng
2,*
(1
. Yunnan Highland Wine Co. Ltd.
,
Mile
652300,
China
;
2
. College of Enology
,
North West A&F University
,
Yangling
712100,
China
)
Abstract
: The familiarity of aromatic wine descriptors was investigated for Chinese residents, with 498
healthy respondents. The respondents were aged 20 - 47 years and included 271 females and 227 males
from 25 provinces and with different food taste preferences. Some 76 odors related to aromatic descriptors
were selected from “Le Nez du Vin冶 and sorted into different categories. The respondents were required
to recognize each odour after a quick olfactory identification test. A five鄄point structured scale, labelled
from “extremely unfamiliar冶 to “extremely familiar冶, was used to determine overall familiarity. Statistical
analysis showed that the recognition of different categories of aromatic characteristics was different, famili鄄
arity with Fruity and Vegetative types being higher than others. Data showed that females had significantly
higher familiarity scores than males. In addition, there were differences among people with distinct pref鄄
erences for food tastes.
Key words
: wine; aroma characteristics; Chinese consumer; familiarity
(
责任编辑
:
李
摇
宁
)
15
第
33
卷 第
4
期
摇 摇 摇 摇 摇 摇 摇 摇 摇 摇
蔡建林等
:
中国消费者对葡萄酒香气特征的熟悉度调查
