Comprehensive evaluation of Luzhou‐flavor liquor quality based on fuzzy mathematics and principal component analysis
Abstract 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‐flavo...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-06-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.2796 |