摘要
酱香型白酒因其独特的风味、口感和相对较好的饮后舒适度,深受广大消费者的喜爱。由于酱香型白酒酱香的产生机制以及关键的风味物质尚未确定,因此本文结合目前国内外酱香型白酒的研究情况,简单介绍了目前白酒风味化学的研究方法,并对酱香型白酒酿造过程中的微量风味物质及其对酒体风味的贡献作用进行了综述,旨在为酱香型白酒风味化学的深入研究提供一定的依据。
Maotai-flavored Baijiu is popular among consumers because of its unique flavor,taste and relatively good post-drink comfort.However,the mechanism of flavor formation and the key flavor substances in Maotai-flavored Baijiu have not been definitely determined yet.Based on an extensive review of the recent studies on Maotai-flavored Baijiu,this article therefore provides a brief description of the current research methods in Baijiu flavor chemistry,and it also summarizes micro-flavor compounds and their contribution to the flavor during the fermentation of Maotai-flavored Baijiu,in order to provide a basis for further research in Maotai-flavored Baijiu flavor chemistry.
作者
唐平
山其木格
王丽
王凡
李长文
卢君
TANG Ping;SHAN Qimuge;WANG Li;WANG Fan;LI Changwen;LU Jun(Guizhou Guotai Distillery Co.Ltd.,Renhuai 564501,China;Tasly Academy,Tasly Holding Group Co.Ltd.,Tianjin 300410,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第17期315-324,共10页
Food Science
基金
贵州省仁怀市科技计划项目(仁科支撑[2019]6号)。
关键词
酱香型白酒
风味化学
口感
Maotai-flavored Baijiu
flavor chemistry
taste
