[1] 中华人民共和国国家统计局,国家数据.白酒(折65度,商品量)销售量累计值(万千升)[DB/OL].
National Bureau of Statistics of People’s Republic of China,National Data.The cumulative value of liquor sales(ten million liters)[DB/OL].
[2] 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.
[3] WANG X X,FAN W L,XU Y.Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography-olfactometry,chemical quantitative and odor activity values analysis[J].European Food Research and Technology,2014,239(5):813-825.
[4] 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.
[5] ZHU L,WANG X L,SONG X B,et al.Evolution of the key odorants and aroma profiles in traditional Laowuzeng Baijiu during its one-year ageing[J].Food Chemistry,2020,310.DOI:10.1016/j.foodchem.2019.125898.
[6] WU J H,ZHENG Y,SUN B G,et al.The occurrence of propyl lactate in Chinese Baijius (Chinese liquors) detected by direct injection coupled with gas chromatography-mass spectrometry[J].Molecules,2015,20(10):19 002-19 013.
[7] 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.
[8] 洪薇, 符传武.气相色谱法同时测定白酒中的8种物质[J].中国酿造,2015,34(10):134-137.
HONG W,FU C W.Simultaneous determination of eight compounds in Chinese liquor by GC[J].China Brewing,2015,34(10):134-137.
[9] HE X,GACA A,JELEN′ H H.Determination of volatile compounds in Baijiu using simultaneous chromatographic analysis on two columns[J].Journal of the Institute of Brewing,2020,126(2):206-212.
[10] WANG M Y,ZHANG Q,YANG J G,et al.Volatile compounds of Chinese Luzhou flavoured liquor distilled from grains fermented in 100 to 300 year-old cellars[J].Journal of the Institute of Brewing,2020,126(1):116-130.
[11] YAN Y,CHEN S,HE Y X,et al.Quantitation of pyrazines in Baijiu and during production process by a rapid and sensitive direct injection UPLC-MS/MS approach[J].LWT-Food Science and Technology,2020,128.DOI:10.1016/j.lwt.2020.109371.
[12] FAN W L,QIAN M C.Characterization of aroma compounds of Chinese “Wuliangye” and “Jiannanchun” liquors by aroma extract dilution analysis[J].Journal of Agricultural and Food Chemistry,2006,54(7):2 695-2 704.
[13] FAN W L,XU Y,ZHANG Y H.Characterization of pyrazines in some Chinese liquors and their approximate concentrations[J].Journal of Agricultural and Food Chemistry,2007,55(24):9 956-9 962.
[14] 寻思颖, 董睿,彭黔荣,等.高效液相色谱法测定酱香型白酒中挥发性酚类物质[J].食品科学,2012,33(24):239-243.
XUN S Y,DONG R,PENG Q R,et al.Determination of volatile phenols in Maotai-flavor liquors by HPLC-FLD[J].Food Science,2012,33(24):239-243.
[15] 王瑛, 周森,朱婷婷,等.液-液萃取结合GC-MS对牛栏山清香型白酒微量成分的分析[J].酿酒科技,2018(9):101-104.
WANG Y,ZHOU S,ZHU T T,et al.Analysis of trace components in Niulanshan Qingxiang Baijiu by liquid-liquid extraction combined with GC-MS[J].Liquor-Making Science & Technology,2018(9):101-104.
[16] 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.
[17] WANG L L,FAN S S,YAN Y,et al.Characterization of potent odorants causing a pickle-like off-odor in Moutai-aroma type Baijiu by comparative aroma extract dilution analysis,quantitative measurements,aroma addition,and omission studies[J].Journal of Agricultural and Food Chemistry,2020,68(6):1 666-1 677.
[18] LIAN Y P,QIU X Y,YANG Y L.Vortex-assisted liquid-liquid microextraction combined with HPLC for the simultaneous determination of five phthalate esters in liquor samples[J].Food Analytical Methods,2014,7(3):636-644.
[19] DONG W,SHI K,LIU M,et al.Characterization of 3-methylindole as a source of a ‘mud’-like off-odor in strong-aroma types of base Baijiu[J].Journal of Agricultural and Food Chemistry,2018,66(48):12 765-12 772.
[20] 汪玲玲, 范文来,徐岩.酱香型白酒液液微萃取-毛细管色谱骨架成分与香气重组[J].食品工业科技,2012,33(19):304-308;361.
WANG L L,FAN W L,XU Y.Analysis of capillary chromatographic skeleton compounds in Chinese soy sauce aroma type liquor by liquid-liquid microextraction and aroma recombination[J].Science and Technology of Food Industry,2012,33(19):304-308;361.
[21] 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.
[22] LI H H,QIN D,WU Z Y,et al.Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science[J].Food Chemistry,2019,284:100-107.
[23] 王戎, 廖勤俭,安明哲,等.白酒中酚酸及酚酸酯检测方法的研究[J].酿酒科技,2019 (7):110-113.
WANG R,LIAO Q J,AN M Z,et al.Detection methods of phenolic acids and phenolic acid esters in Baijiu[J].Liquor-Making Science & Technology,2019(7):110-113.
[24] 姜利, 张光耀,王志强,等.气质联用测定白酒中嗅味物质的样品前处理技术[J].酿酒科技,2018(9):65-67.
JIANG L,ZHANG G Y,WANG Z Q,et al.Sample pretreatment in the determination of odor compounds in Baijiu by GC-MS[J].Liquor-Making Science & Technology,2018(9):65-67.
[25] HROBONOVA K,SPACKOVA A,ONDAKOVA M.Application of solid-phase extraction for isolation of coumarins from wine samples[J].Nova Biotechnologica et Chimica,2019,18(1):37-43.
[26] JIMÉNEZ-SKRZYPEK G,GONZÁLEZ-SÁLAMO J,VARELA-MARTÍNEZ D A,et al.Analysis of phthalic acid esters in sea water and sea sand using polymer-coated magnetic nanoparticles as extraction sorbent[J].Journal of Chromatography A,2020.DOI:10.1016/j.chroma.2019.460620.
[27] DONG W,GUO R N,LIN W X,et al.Polyamine-modified magnetic graphene oxide nanocomposites and HPLC-MS/MS allow the determination of two indolic derivatives in strong-aroma types of base Baijiu[J].Journal of Agricultural and Food Chemistry,2020,68(11):3 594-3 606.
[28] 聂庆庆, 徐岩,范文来.固相萃取结合气相色谱-质谱技术定量白酒中的γ-内酯[J].食品与发酵工业,2012,38(4):159-164.
NIE Q Q,XU Y,FAN W L.Quantification of γ-lactone in Baijiu with solid phase extraction (SPE)-gas chromatography-mass spectrometry (GC-MS)[J].Food and Fermentation Industries,2012,38(4):159-164.
[29] EVANS T J,BUTZKE C E,EBELER S E.Analysis of 2,4,6-trichloroanisole in wines using solid-phase microextraction coupled to gas chromatography-mass spectrometry[J].Journal of Chromatography A,1997,786(2):293-298.
[30] 刘敬科, 张爱霞,李少辉,等.顶空固相微萃取-气相色谱-质谱法测定小米黄酒风味成分[J].色谱,2017,35(11):1 184-1 191.
LIU J K,ZHANG A X,LI S H,et al.Determination of flavor compounds in foxtail millet wine by gas chromatography-mass spectrometry coupled with headspace solid phase microextraction[J].Chinese Journal of Chromatography,2017,35(11):1 184-1 191.
[31] FAN Q,WANG X L,ZHAO Y F,et al.Characterization of key aroma compounds in Laobaigan Chinese Baijiu by GC×GC-TOF/MS and means of molecular sensory science[J].Flavour and Fragrance Journal,2019,34(6):514-525.
[32] CHEN S,SHA S,QIAN M,et al.Characterization of volatile sulfur compounds in Moutai liquors by headspace solid-phase microextraction gas chromatography-pulsed flame photometric detection and odor activity value[J].Journal of Food Science,2017,82(12):2 816-2 822.
[33] YAN Y,CHEN S,NIE Y,et al.Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC×GC-TOFMS,organoleptic impact evaluation,and multivariate data analysis[J].Food Research International,2020,131.DOI:10.1016/j.foodres.2020.109043.
[34] 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.DOI:10.1016/j.chroma.2019.460584.
[35] ZHU J C,NIU Y W,XIAO Z B.Characterization of important sulfur and nitrogen compounds in Lang baijiu by application of gas chromatography-olfactometry,flame photometric detection,nitrogen phosphorus detector and odor activity value[J].Food Research International,2020,131.DOI:10.1016/j.foodres.2020.109001.
[36] 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 Y,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.
[37] 王丽华, 李建飞.同时蒸馏萃取在提取浓缩白酒微量风味物质中的应用研究[J].酿酒科技,2010(9):25-27.
WANG L H,LI J F.Research on the extraction of concentrated trace flavoring substances in liquor by simultaneous distillation extraction[J].Liquor-Making Science & Technology,2010(9):25-27.
[38] 廖永红, 赵爽,张毅斌,等.LLE、SDE、SPME和GC-MS结合保留指数法分析二锅头酒中的风味物质[J].中国食品学报,2014,14(6):220-228.
LIAO Y H,ZHAO S,ZHANG Y B,et al.Analysis of flavor substances in Erguotou wine by LLE,SDE,SPME and GC-MS combined with kovats retention indices[J].Journal of Chinese Institute of Food Science and Technology,2014,14(6):220-228.
[39] XU H G,XU X,TAO Y D,et al.Optimization by response surface methodology of supercritical carbon dioxide extraction of flavour compounds from Chinese liquor vinasse[J].Flavour and Fragrance Journal,2015,30(4):275-281.
[40] 胡国栋, 陆久瑞,蔡心尧.采用动态顶空进样技术分析白酒的微量挥发性组份[J].酿酒,1992 (1):67-71.
HU G D,LU J R,CAI X Y.Analysis of trace volatile components in liquor by dynamic headspace sampling technique[J].Liquor Making,1992(1):67-71.
[41] 江思瑶, 宋昊,陈晨,等.白酒酒糟中有机酸的分离提取及香气成分分析[J].食品工业科技,2019,40(17):206-211.
JIANG S Y,SONG H,CHEN C,et al.Analysis of organic acids and flavoring compositions extracted from distiller’s grains[J].Science and Technology of Food Industry,2019,40(17):206-211.
[42] YU S H,LIU Z G,WANG W X,et al.Disperse magnetic solid phase microextraction and surface enhanced Raman scattering (Dis-MSPME-SERS) for the rapid detection of trace illegally chemicals[J].Talanta,2018,178:498-506.
[43] DIAZ L F M,WROBEL K,ESCOBOSA A R C,et al.Identification of potential indicators of time-dependent tequila maturation and their determination by selected ion monitoring gas chromatography-mass spectrometry,using salting-out liquid-liquid extraction[J].European Food Research and Technology,2019,245(7):1 421-1 430.
[44] HÁKOVÁ M,HAVLÍKOVÁ L C,VEC F,et al.Novel nanofibrous sorbents for the extraction and determination of resveratrol in wine[J].Talanta,2020,206.DOI:10.1016/j.talanta.2019.120181.