黄酒挥发性风味物质的研究  

Research on the Volatile Flavoring Substances in Yellow Rice Wine

作　　者：郭翔 胡普信 徐岩 赵光鳌 

机构地区：[1]国家发改委经济运行局,北京100000 [2]绍兴咸亨食品有限公司,浙江绍兴312000 [3]江南大学,江苏无锡214000

出　　处：《酿酒科技》2004年第5期79-81,共3页Liquor-Making Science & Technology

摘　　要：利用现代先进的分析设备和仪器,对黄酒所含的挥发性风味成分进行系统的研究和分析。首先,采取固相微萃取技术来分析测定挥发性物质,这是一个分析简便有效、数据较为可靠的分析方法,可比较不同黄酒中的醇、酯等成分的构成,并对这些成分进行系统的分析。其次,根据黄酒中挥发性风味物质的含量与强度,提出黄酒醇酯比的概念和划分区间。The volatile flavoring substances in yellow rice wine were analyzed and studied by the application of modern advanced ana-lytical instruments.The technique of solid phase micro-extraction was applied to determine volatile substances,which was an effective and simple method with reliable analytic data.Through the operation,the systemic analysis of the formation of esters and alcohols in different yellow rice wine were done and the differentiation was contrasted.Besides,the theory of yellow rice wine alcohol and ester ratio was put forward based on the content and intensity of volatile flavoring substances in yellow rice wine and its divisions were de-fined.(Tran.by YUE Yang)

关 键 词：酒 风味物质 风味评价 挥发成分 黄酒口感 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]