综述与专题评论

白酒挥发性风味物质气相分析方法及研究进展

  • 张晓婕 ,
  • 邱树毅 ,
  • 王晓丹 ,
  • 周鸿翔
展开
  • (贵州大学 酿酒与食品工程学院,贵州 贵阳,550025)
硕士研究生(周鸿翔副教授为通讯作者,E-mail:zhou-hx@163.com)

收稿日期: 2020-11-19

  修回日期: 2020-12-12

  网络出版日期: 2021-08-20

基金资助

贵州省科技计划项目(黔科合平台人才[2018]5251);贵州省科技计划项目(黔科合支撑[2019]2369号)

Gas chromatography methods and research progress of volatile flavor substances in Chinese liquor(Baijiu)

  • ZHANG Xiaojie ,
  • QIU Shuyi ,
  • WANG Xiaodan ,
  • ZHOU Hongxiang
Expand
  • (School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)

Received date: 2020-11-19

  Revised date: 2020-12-12

  Online published: 2021-08-20

摘要

中国白酒历史悠久,且风味成分复杂。白酒的品质与风格主要由白酒中仅有的1%~2%的微量成分决定,其多为挥发性或半挥发性化合物。因此,深入研究各挥发性风味物质是白酒研究的重要内容之一。该文对白酒风味物质的分析方法及其研究进展进行了综述,主要包括白酒香气成分的预处理方法、定性定量分析方法以及关键风味物质的确定方法,并对白酒风味物质的研究进行了展望,旨在为白酒风味物质的进一步研究提供参考。

本文引用格式

张晓婕 , 邱树毅 , 王晓丹 , 周鸿翔 . 白酒挥发性风味物质气相分析方法及研究进展[J]. 食品与发酵工业, 2021 , 47(14) : 313 -320 . DOI: 10.13995/j.cnki.11-1802/ts.026191

Abstract

Chinese Baijiu has a long history and its flavor compounds are extremely complex. The quality and style of liquor are mainly determined by the trace constituents accounting for only 1% to 2% in liquor, which are mostly volatile or semi-volatile compounds. Therefore, the in-depth study of volatile flavor compounds is an important part of the study on liquor. This article reviews the analytical methods and its research progress of liquor flavor substances. It mainly includes the pretreatment methods of liquor aroma components, qualitative and quantitative analysis methods, and the methods to determine the key flavor substances. It aims to provide a reference for further research on liquor flavor substances.

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