Differences and correlations between industrial experts and semi‐trained assessors in the sensory evaluation of strong‐aroma baijiu using rate‐all‐that‐apply

Abstract

Baijiu has rich and complex sensory characteristics, and how to make the sensory analysis results given by baijiu industrial experts better understood by consumers has been attracting a lot of attention. In this study, 35 strong‐aroma baijiu samples were evaluated by 12 industrial experts and 21 semi‐trained assessors, respectively, using rate‐all‐that‐apply (RATA) methods, which involved 2 groups of lexicons generated by the 2 panels. The results showed that the RATA method was suitable for analyzing and distinguishing different baijiu samples by both industrial experts and semi‐trained assessors. Although the industrial experts and the semi‐trained assessors selected very different lexicons to describe the same strong‐aroma baijiu samples, most descriptors from the expert evaluators are either positively or negatively correlated with the semi‐trained assessors, such as the attributes “aldehyde,” “mud,” “multi‐grain,” and “scorched,” and these attributes are effective in distinguishing different strong‐aroma baijiu samples. These correlations could enable the marketing promotion and consumer evaluation of baijiu products in the future.Practical ApplicationThe result could help baijiu market, in particular the worldwide beverage market, better understand how different baijiu samples are described and evaluated by industrial experts, and further enable the marketing promotion and consumer evaluation of baijiu products in the future.