清香类型原酒共性与个性成分  

Volatile of Aroma Compounds From Light Aroma Type Liquors*

作　　者：范文来[1] 徐岩 

机构地区：[1]江南大学生物工程学院酿酒微生物与应用酶学实验室教育部工业生物技术重点实验室,江苏无锡214122

出　　处：《酿酒》2012年第2期14-22,共9页Liquor Making

基　　金：国家十一五科技支撑计划项目(2007BAK36B02和2008BAI63B06);中国白酒"169"计划

摘　　要：回顾了近几年来清香型白酒风味的最新研究进展。清香型白酒除乙酸乙酯与乳酸乙酯外,还有更加重要的成分β-DMST、TDMTDL、STMD等化合物,这些化合物与乙酸乙酯、乳酸乙酯等共同构成了清香型白酒的特征香气成分。使用21种成分,可以进行清香型白酒原产地的区分。The recent research of volatile aroma compounds in light aroma type liquors were review in this paper.Except for ethyl acetate and ethyl lactate,β-DMST、TDMTDL and STMD were much more important volatiles.These compounds together with ethyl acetate and ethyl lactate constructed the overall profiling of aroma and flavor of light aroma type liquors.The geographical origin of light aroma type liquors could be identified by using 21 volatile compounds.

关 键 词：清香型白酒 β-DMST TDMTDL STMD 特征香气成分 原产地 风味成分 

分 类 号：TS262.32[轻工技术与工程—发酵工程] TS201.2[轻工技术与工程—食品科学与工程]