[1] NIU Y W, YAO Z M, XIAO Q, et al.Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination[J].Food Chemistry, 2017, 233:204-215.
[2] 周玮婧, 江小明.气相色谱法测定不同香型白酒中醇类与醛类物质含量[J].中国酿造, 2017, 36 (4):180-183.
ZHOU W J, JIANG X M.Determination of the alcohols and the aldehydes contents in different flavor types of Baijiu(Chinese liquor) by gas chromatography[J].China Brewing, 2017, 36 (4):180-183.
[3] LIU H L, SUN B G.Effect of fermentation processing on the flavor of Baijiu[J].Journal of Agricultural and Food Chemistry, 2018, 66(22):5 425-5 432.
[4] 唐平, 山其木格, 王丽, 等.白酒风味化学研究方法及酱香型白酒风味化学研究进展[J].食品科学, 2020, 41(17):315-324.
TANG P, SHAN Q M G, WANG L, et al.A review of research methods in baijiu flavor chemistry and recent progress in the flavor chemistry of Maotai-flavored Baijiu[J].Food Science, 2020, 41(17):315-324.
[5] 吴兆征, 范志勇, 左国营, 等.GC- MS 直接进样定性定量分析白酒的探讨[J].酿酒, 2009, 36(6):88-90.
WU Z Z, FAN Z Y, ZUO G Y, et al.GC-MS direct analysis of qualitative and quantitative sampling of liquor[J].Liquor Making, 2009, 36(6):88-90.
[6] 乔翠红, 仝佳平, 欧婷婷, 等.气相色谱-嗅闻-质谱联用分析兼香型白酒风味成分[J].食品研究与开发, 2019, 40(18):160-165.
QIAO C H, TONG J P, OU T T, et al.Analysis of flavor components in compound flavor liquor by gas chromatography-olfactometry-mass spectrometry[J].Food Research and Development, 2019, 40(18):160-165.
[7] 李正涛, 孙跃, 孙海燕, 等.GC-MS/MS-SRM技术在检测白酒中5种吡嗪类化合物的应用研究[J].酿酒科技, 2020(5):17-21;26.
LI Z T, SUN Y, SUN H Y, et al.Application of GC-MS/MS-SRM in the determination of five pyrazines in Baijiu[J].Liquor-Making Science & Technology, 2020(5):17-21;26.
[8] GAO W J, FAN W L, XU Y.Characterization of the key odorants in light aroma type Chinese liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies[J].Journal of Agricultural and Food Chemistry, 2014, 62(25):5 796-5 804.
[9] 郑福平, 马雅杰, 侯敏, 等.世界6大蒸馏酒香气成分研究概况与前景展望[J].食品科学技术学报, 2017, 35(2):1-12.
ZHENG F P, MA Y J, HOU M, et al.Progress and prospect in aroma components in top six distilled spirits[J].Journal of Food Science and Technology, 2017, 35(2):1-12.
[10] 王励英, 史晓梅, 钱承敬.白酒风味特征研究进展[J].食品安全质量检测学报, 2019, 10(21):7 212-7 219.
WANG L Y, SHI X M, QIAN C J.Research progress of liquor flavor characteristics[J].Journal of Food Safety and Quality, 2019, 10(21):7 212-7 219.
[11] 王晓欣. 酱香型和浓香型白酒中香气物质及其差异研究[D].无锡:江南大学, 2014.
WANG X X.Comparison on aroma compounds of soy sauce and strong aroma type liquors[D].Wuxi:Jiangnan University, 2014.
[12] 范文来, 徐岩.白酒风味物质研究方法的回顾与展望[J].食品安全质量检测学报, 2014, 5(10):3 073-3 078.
FAN W L, XU Y.Current practice and future trends of aroma and flavor of Chinese liquor (Baijiu)[J].Journal of Food Safety and Quality, 2014, 5(10):3 073-3 078.
[13] ZHENG Y, SUN B G, ZHAO M M, et al.Characterization of the key odorants in Chinese zhima aroma-type Baijiu by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies[J].Journal of Agricultural and Food Chemistry, 2016, 64(26):5 367-5 374.
[14] 孙金沅, 宫俐莉, 刘国英, 等.古井贡酒酒醅挥发性香气成分的GC-MS与GC-O分析[J].食品科学, 2016, 37(24):87-93.
SUN J Y, GONG L L, LIU G Y, et al.Analysis of volatile compounds in fermented grains of Chinese Gujinggong liquor by solvent-assisted flavor evaporation combined with GC-MS and GC-O[J].Food Science, 2016, 37(24):87-93.
[15] 宫俐莉, 李安军, 孙金沅, 等.溶剂辅助风味蒸发法与顶空-固相微萃取法结合分析白酒酒醅中挥发性风味成分[J].食品与发酵工业, 2016, 42(9):169-177.
GONG L L, LI A J, SUN J Y, et al.Analysis on volatile flavor compounds of fermented grains by SAFE and HS-SPME coupled with GC-MS[J].Food and Fermentation Industries, 2016, 42(9):169-177.
[16] 朱晓凤, 刘政权, 宛晓春, 等.SDE和HS-SPME结合GC-MS分析霍山黄大茶香气成分的比较[J].食品科学, 2020, 41(4):214-221.
ZHU X F, LIU Z Q, WAN X C, et al.Comparison of simultaneous distillation and extraction and headspace-solid phase microextraction for analysis of aroma components of Huoshan large-leaf yellow tea by gas chromatography-mass spectrometry[J].Food Science, 2020, 41(4):214-221.
[17] SUN J Y, ZHAO D R, ZHANG F G, et al.Joint direct injection and GC-MS chemometric approach for chemical profile and sulfur compounds of sesame-flavor Chinese Baijiu(Chinese liquor)[J].European Food Research and Technology, 2018, 244 (1):145-160.
[18] FAN H Y, FAN W L, XU Y.Characterization of key odorants in Chinese Chixiang aroma-type liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies[J].Journal of Agricultural and Food Chemistry, 2015, 63(14):3 660-3 668.
[19] LORENZO-PARODI N, KAZIUR W, STOJANOVIC' N, et al.Solventless microextraction techniques for water analysis[J].Trends in Analytical Chemistry, 2019, 113:321-331.
[20] REYES-GARCÉS N, GIONFRIDDO E, GÓMEZ-RÍOS G A, et al.Advances in solid phase microextraction and perspective on future directions[J].Analytical chemistry, 2018, 90(1):302-360.
[21] KAZIUR W, SALEMI A, JOCHMANN M A, et al.Automated determination of picogram-per-liter level of water taste and odor compounds using solid-phase microextraction arrow coupled with gas chromatography-mass spectrometry[J].Analytical and Bioanalytical Chemistry, 2019, 411(12):2 653-2 662.
[22] SONG N-E, LEE J-Y, LEE Y-Y, et al.Comparison of headspace-SPME and SPME-Arrow-GC-MS methods for the determination of volatile compounds in Korean salt-fermented fish sauce[J].Applied Biological Chemistry, 2019, 62(1):16.
[23] ZHANG X Y, WANG C C, WANG L L, et al.Optimization and validation of a head space solid-phase microextraction-arrow gas chromatography-mass spectrometry method using central composite design for determination of aroma compounds in Chinese liquor (Baijiu)[J].Journal of Chromatography A, 2020, 1 610:1-12.
[24] YAO F, YI B, SHEN C H, et al.Chemical analysis of the Chinese liquor Luzhoulaojiao by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry[J].Scientific Reports, 2015, 5(1):1-6.
[25] 周容, 宋庆怡, 邓雪, 等.兼香型白酒中风味物质的定性分析[J].酿酒, 2020, 47(1):89-94.
ZHOU R, SONG Q Y, DENG X, et al.Qualitative analysis of flavor substances in Jianxiang baijiu[J].Liquor Making, 2020, 47(1):89-94.
[26] PRIETO A, BASAURI O, RODIL R, et al.Stir-bar sorptive extraction:A view on method optimisation, novel applications, limitations and potential solutions[J].Journal of Chromatography A, 2010, 1 217(16):2 642-2 666.
[27] 钟铮铮. 超临界CO2萃取白酒丢糟中风味物质的工艺研究[J].食品工程, 2017(1):44-47.
ZHONG Z Z.Supercritical CO2 extraction liquor vinasse flavor components in the research process[J].Food Engineering, 2017(1):44-47.
[28] WIS'NIEWSKA P, S'LIWIN'SKA M, DYMERSKI T, et al.Application of gas chromatography to analysis of spirit-based alcoholic beverages[J].Critical Reviews in Analytical Chemistry, 2015, 45(3):201-225.
[29] 熊燕飞, 马卓, 彭远松, 等.中国白酒风味成分的色谱分析方法研究进展[J].中国酿造, 2019, 38(11):1-5.
XIONG Y F, MA Z, PENG Y S, et al.Research progress on chromatographic analysis of Baijiu flavor components[J].China Brewing, 2019, 38(11):1-5.
[30] 刘露, 汤有宏, 刘国英, 等.白酒分析检测研究进展[J].酿酒, 2018, 45(6):28-32.
LIU L, TANG Y H, LIU G Y, et al.The research progress in analysis and detection of Chinese liquor[J].Liquor Making, 2018, 45(6):28-32.
[31] 马宇, 黄永光.清酱香型白酒挥发性风味组分及香气特征[J].食品科学, 2019, 40(20):241-248.
MA Y, HUANG Y G.Volatile components and aroma characteristics of Fen-Maotai-flavored liquor[J].Food Science, 2019, 40(20):241-248.
[32] 陈仁远. FFAP毛细管柱直接进样测定白酒中微量成分[J].酿酒科技, 2004(5):105-107.
CHEN R Y.FFAP capillary column direct sample injection to determine trace components in liquor[J].Liquor-making science & technology, 2004(5):105-107.
[33] 常宇桐, 罗云敬, 钱承敬, 等.顶空固相微萃取-气相色谱质谱法测定馥郁香型白酒中的挥发性香气成分[J].食品安全质量检测学报, 2018, 9(17):4 618-4 627.
CHANG Y T, LUO Y J, QIAN C J, et al.Determination of volatile aroma components in Fuyu flavor liquor by head space-solid phase microextraction with gas chromatography-mass spectrometry[J].Journal of Food Safety and Quality, 2018, 9(17):4 618-4 627.
[34] 沈海月. 酱香型白酒香气物质研究[D].无锡:江南大学, 2010.
SHEN H Y.Studies on aroma compounds of Chinese soy sauce aroma type[D].Wuxi:Jiangnan University, 2010.
[35] ZHU S K, LU X, JI K L, et al.Characterization of flavor compounds in Chinese liquor Moutai by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry[J].Analytica Chimica Acta, 2007, 597(2):340-348.
[36] 张倩, 李沁娅, 黄明泉, 等.2种芝麻香型白酒中香气活性成分分析[J].食品科学, 2019, 40(14):214-222.
ZHANG Q, LI Q Y, HUANG M Q, et al.Analysis of odor-active compounds in 2 sesame-flavor Chinese baijius[J].Food Science, 2019, 40(14):214-222.
[37] FAN H Y, FAN W L, XU Y.Characterization of key odorants in Chinese Chixiang aroma-type liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies[J].Journal of Agricultural and Food Chemistry, 2015, 63(14):3 660-3 668.
[38] QIAN Y L, AN Y Q, CHEN S, et al.Characterization of Qingke liquor aroma from Tibet[J].Journal of Agricultural and Food Chemistry, 2019, 67(50):13 870-13 881.
[39] 白乐宜, 颜振敏, 冯梦茹, 等.四种芝麻香型白酒中香气活性成分分析[J].食品与发酵工业, 2020, 46(2):272-276.
BAI L Y, YAN Z M, FENG M R, et al.Analysis of odor-active compounds in four sesame-flavor Chinese Baijiu[J].Food and Fermentation Industries, 2020, 46(2):272-276.
[40] 赵依芃, 王宗义, 沙菲, 等.稳定同位素稀释-GC-MS/MS快速检测发酵食品中的氨基甲酸乙酯[J].中国食品学报, 2018, 18(4):306-311.
ZHAO Y P, WANG Z Y, SHA F, et al.Rapid determination of ethyl carbamate in fermented food by stable isotope dilution gas chromatography-tandem mass spectrometry[J].Journal of Chinese Institute of Food Science and Technology, 2018, 18(4):306-311.
[41] 王雅楠, 郭欣然, 王宗义, 等.盐辅助分散液液微萃取-气相色谱-串联质谱法检测葡萄酒中的氨基甲酸乙酯[J].食品安全质量检测学报, 2020, 11(5):1 364-1 368.
WANG Y N, GUO X R, WANG Z Y, et al.Determination of ethyl carbamate in wine by salt-assisted dispersive liquid-liquid microextraction-gas chromatography-tandem mass spectrometry[J].Journal of Food Safety and Quality, 2020, 11(5):1 364-1 368.
[42] 杜晓宁, 张鹏帅, 雷雯, 等.稳定同位素技术在我国食品安全检测领域的应用进展[J].同位素, 2019, 32(3):231-243.
DU X N, ZHANG P S, LEI W, et al.Application of stable isotope technique in food safety field[J].Journal of Isotopes, 2019, 32(3):231-243.
[43] 王兴龙, 蔡强, 桂文锋, 等.稳定同位素直接稀释/超高效液相色谱-串联质谱法测定葡萄酒中赭曲霉毒素A[J].分析测试学报, 2019, 38(11):1 379-1 383.
WANG X L, CAI Q, GUI W F, et al.Analysis of ochratoxin A in wine by ultra high performance liquid chromato-graphy-tandem mass spectrometry with stable isotope direct dilution[J].Journal of Instrumental Analysis, 2019, 38(11):1 379-1 383.
[44] 周晨曦, 郑福平, 孙宝国.离子迁移谱技术在食品风味分析中的应用研究进展[J].食品工业科技, 2019, 40(18):309-318.
ZHOU C X, ZHENG F P, SUN B G.Research progress on the application of ion mobility spectrometry (IMS) in food flavor analysis[J].Science and Technology of Food Industry, 2019, 40(18):309-318.
[45] 朱玲, 蔡尽忠, 刘奔.气相-离子迁移谱法对三种不同香型白酒的风味分析[J].广东化工, 2020, 47(5):53-55.
ZHU L, CAI J Z, LIU B.Flavor analysis of three different flavor types of liquors using gas chromatography-ion mobility spectrometry[J].Guangdong Chemical Industry, 2020, 47(5):53-55.
[46] 冯云子, 周婷, 蔡宇, 等.气相色谱-静电场轨道阱高分辨质谱法辅助鉴定酱油未知的气味活性化合物[J].食品科学, 2020, 41(18):218-225.
FENG Y Z, ZHOU T, CAI Y, et al.Identification of unknown aroma-active compounds of soy sauce by gas chromatography-orbitrap-mass spectrometry[J].Food Science, 2020, 41(18):218-225.
[47] 周莉. 中国传统晒露酱油挥发性风味特征研究[D].无锡:江南大学, 2019.
ZHOU L.The study on the volatile flavor characteristics of Chinese traditional-type soy sauce[D].Wuxi:Jiangnan University, 2019.
[48] ZHU G T, LIU F, LI P Y, et al.Profiling free fatty acids in edible oils via magnetic dispersive extraction and comprehensive two-dimensional gas chromatography-mass spectrometry[J].Food Chemistry, 2019, 297:124 998.
[49] 陈志宏, 张汆, 徐有山.白酒中风味物质分析研究进展[J].中国酿造, 2020, 39(6):13-16.
CHEN Z H, ZHANG C, XU Y S.Research progress on the flavor substances in Baijiu[J].China Brewing, 2020, 39(6):13-16.
[50] 程玉娇, 李贵节, 翟雨淋, 等.食品中挥发性硫化物的研究进展[J].食品与发酵工业, 2019, 45(4):229-235.
CHENG Y J, LI G J, ZHAI Y L, et al.Research progress on volatile sulfur compounds in foods[J].Food and Fermentation Industries, 2019, 45(4):229-235.
[51] SONG X B, ZHU L, WANG X L, et al.Characterization of key aroma-active sulfur-containing compounds in Chinese Laobaigan Baijiu by gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography coupled with sulfur chemiluminescence detection[J].Food Chemistry, 2019, 297:124 959.