Dynamic sensory mapping: how sip volume shapes sensory perception and drinking comfort of Jiangxiangxing Baijiu

This pioneering study investigated the effects of sip volume on sensory perception and drinking comfort during the consumption of Jiangxiangxing Baijiu (JB). Six sip volumes (6, 9, 12, 15, 18, and 20 mL) were tested with 30 participants (15 males and 15 females). Results revealed gender-specific preferences: females tended to prefer sip volumes of 9–12 mL, while males were more likely to favor 18 mL. Using Temporal Dominance of Sensation (TDS) and Check-All-That-Apply (CATA) methods, it was found that oral sensations of sweetness and sauce flavor, as well as post-pharyngeal sensations of “smoothness,” “mellowness,” and “lingering aftertaste,” enhanced drinking comfort. In contrast, oral sensations of spiciness and bitterness, along with post-pharyngeal sensations of “pungency,” “thinness,” “blandness,” and “momentary aftertaste,” impaired comfort. Notably, females may place greater emphasis on oral perception, whereas males could focus more on post-pharyngeal sensations. A novel flavor analysis identified 20 key compounds that influence JB perception. The insights from this research provide valuable contributions to improving the drinking experience of JB.