荔枝果酒香气成分研究进展  

Study progress on the aroma components of Lychee fruit wine

作　　者：刘丽微[1] 白卫东[1] 曾援[2] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]福建农林大学食品科学学院,福建福州350002

出　　处：《广东农业科学》2011年第1期113-115,共3页Guangdong Agricultural Sciences

基　　金：广东省科技计划项目(2007B023001002);广州市科技计划项目(2007Z-E0091;2009C6-I051)

摘　　要：荔枝是一种常见水果,具有令人有喜悦感的香气,以其为主要原料酿造的荔枝果酒也因其独特的香味而受到人们的喜爱。介绍了荔枝果酒的主要香气成分及其检测方法,举例说明了香气成分的研究现状,并对前人的研究结果加以总结,对研究前景加以展望。Lychee is a kind of common fruit,with a joyful feeling,the lychee fruit wine which use lychee as main raw material was loved by the people for its distinctive lychee fruit aroma.The aroma component of lychee fruit wine and its testing methods were introduced in this paper,then examples were used to illustrate the study actuality of aroma component in the wine,and previous studies were summed up and then the application prospects of the aroma components were prospected.

关 键 词：荔枝果酒 香气成分 研究进展 

分 类 号：TS262.7[轻工技术与工程—发酵工程]