Consumer cognition is the expression of the mind, which is formed by the external environment stimulation. Its impact on consumer behavior is reflected in the formation of consumer products to the special love, guide consumers to buy and choose the ration. Along with the development of the "younger" and "internationalization" of liquor consumption groups, the limitation of traditional sensory evaluation and expression methods are becoming more and more prominent. It is urgent to develop new consumer cognitive habits and preferences, to promote the development of sensory evaluation and expression of traditional Chinese liquor through the standard guidance, and to facilitate the formation of sensory knowledge of liquor. In 2009, National Technical Committee 358 on Chinese spirit of Standardization Administration of China (TC358) set up the standard of sensory standards drafting group, to carry out the work of the sense of the spirit of a series of standard research and development. In September 2017, three Baijiu sensory national standards were finished and implemented.
Collected and collated more than 1,000 terms used by professional sommeliers in wine tasting; studied and analyzed consumers' descriptive terms and cognitive habits of liquor, and selected and obtained characteristic descriptive terms such as "sauce aroma, grain aroma, burnt aroma, sour aroma, sweet aroma, fruit aroma, floral aroma, rice aroma, greasy aroma and raw green aroma". 27 typical aroma characteristics in the three categories of raw material, fermented and aged aroma, five taste dimensions such as softness, fullness, harmony, purity and persistence, and a variety of flavor characteristics were collated to form the basic framework and main content of the "Chinese liquor flavor wheel" terminology, in order to promote the standardization and Standardization.
Through tracking and researching domestic and international food sensory technical standards, a quantitative description and evaluation method for liquor was established, and flavor profiles for 23 types of liquor of 10 aromatic types were mapped; a study of young consumers' preference trends was carried out using a young people's preference analysis method, and a comparative evaluation of traditional enterprise evaluation standards for liquor and the diverse preference characteristics of young people was completed, deepening the technical idea of standardizing the sensory evaluation of liquor. Standardized the technical conditions and means for the environment, personnel, protocols, and methods of liquor tasting, promoting the standardization of liquor sensory evaluation techniques and the diversification of product perception descriptions. Established the first 24 standardized sensory tasting laboratories and software operating systems in China.
Solutions
By providing services such as evaluation and promotion of new products, market research on consumer preferences and development of internal sensory control standards, we help industry users to design and develop products that better meet consumer needs.
Development of sensory standards for alcoholic beverages
Standardized evaluation of wine flavour wheels
Wine sensory labeling establishment
Consumer preference research
Sensory evaluation software development
Sensory tasting room design consultancy
Service supported by:
Standardization Service Centre: Liu Ming
Email: ffstandard@163.com
Tel 010-53218288-6658; 15210602189