白酒风味特征研究进展

白酒风味特征研究进展
白酒作为六大蒸馏酒之一, 有着悠久的历史。白酒酒体风味复杂, 种类多样, 富含多种风味化合物。近年来很多研究者尝试运用风味化学的研究手段解析不同种类白酒的风味成分特征, 从而表征不同工艺、产地白酒产品特征风味的轮廓。本文综述了国产白酒中风味物质研究方法的进展, 概述了萃取、顶空、固相微萃取等样品前处理技术及常用的检测仪器气相色谱质谱(gas chromatography-mass spectrometer, GC-MS)、气相火焰离子化检测器(gas chromatography-flame ionization detector, GC-FID)、全二维气相质谱等在白酒风味研究中的应用进展。并对白酒风味检测与感官品评之间建立的联系和不同香型白酒风味化学的研究成果进行回顾。

Liquor is one of the leading 6 distilled spirits, which has rich flavor and long history. Different abundant flavor compounds have been found in liquor. Recently many researchers use flavor chemistry research method to understand characteristics flavors in different type liquors. This paper reviewed the progress of research methods on flavor substances in domestic liquor, and summarized the sample pretreatment techniques such as extraction, headspace and solid phase microextraction, as well as the application of commonly used gas chromatography mass spectrometer, gas phase flame ionization detector, and full two-dimensional gas phase in the study of liquor flavor, and reviewed the relationship between liquor flavor detection and sensory evaluation and the research results of different flavor liquor chemistry.

标题：白酒风味特征研究进展
英文标题：Research progress of liquor flavor characteristics

作者：
王励英 中国分析测试协会
史晓梅 中粮营养健康研究院,北京市营养健康与食品安全重点实验室营养健康与食品安全北京市重点实验室,老年营养食品研究北京市工程实验室
钱承敬 中粮营养健康研究院,北京市营养健康与食品安全重点实验室营养健康与食品安全北京市重点实验室,老年营养食品研究北京市工程实验室

中文关键词:风味化学,白酒,香型,色谱技术,
英文关键词:flavor chemistry,liquor,aroma,chromatography technology,

发表日期：2019-07-26

2025-2-4 21:15 上传 白酒风味特征研究进展.pdf

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