摘要
本文以白酒风味化学为主线,通过对影响白酒风味的生产性因素、单体风味物质的检测技术以及定性方法的比较,浅析白酒风味化学研究的概况,以期提供一些白酒风味化学的展望。
Based on the main clue of liquor flavor chemistry, this paper analyzes the general situation of liquor flavor chemistry research by comparing the productive factors , the detection technology of single flavor substance and the qualitative method affecting liquor flavor. In order to provide some prospects for flavor chemistry of liquor.
作者
隋明
张崇军
岳文喜
朱克永
李俊儒
Sui Ming;Zhang Chongjun;Yue Wenxi;Zhu Keyong;Li Junru(Sichuan Technology and Business College,Dujiangyan 611830;College of Light Industry,Textile & Food Engineering,Sichuan University ,Chengdu 610065)
出处
《粮食与食品工业》
2019年第2期22-24,共3页
Cereal & Food Industry
基金
四川省教育厅课题(18ZB0376)
关键词
白酒
风味化学
研究
进展
liquor
flavor chemistry
research
progress
