GC/O技术在白酒特殊气味来源研究中的应用  

Application of GC/O in the Research on Special Aroma in Liquor

作　　者：徐占成[1] 张毅[1] 徐姿静[1] 王双[1] 徐飞[1] 

机构地区：[1]四川剑南春集团有限责任公司,四川绵竹618200

出　　处：《酿酒科技》2010年第3期48-50,共3页Liquor-Making Science & Technology

摘　　要：GC/O(gas chromatography-olfactometry)技术是一种将气相色谱和人体感官相结合的分析方法,主要应用于各种食品的气味分析。介绍了GC/O的工作原理和分析方法,着重介绍了利用GC/O技术研究白酒的特殊气味成分,该技术将在中国白酒的气味活性物质研究和白酒生产研究中发挥更大的作用。GC/O is an analytic method combining gas chromatography and olfactometry and it is mainly used in aroma analysis of various food products. In this paper, the working principles and analytic process of GC/O were introduced. Especially the use of GC/O in the analysis of special aroma in liquor was elaborated. Such technique may play more important roles in the research on aroma and liquor production in the future.

关 键 词：白酒 气相色谱-闻香法(GC/O) 特殊气味物质 

分 类 号：TS262.3[轻工技术与工程—发酵工程]