色谱闻香在白酒风味物质对其酒体风味的影响分析研究  

Analyzing the Impact of Aroma Substances to the Flavor and Taste of Distillery by Gas Chromatography-olfactometry Technology

作　　者：徐飞[1] 张毅[1] 徐占成[1] 徐姿静[1] 王双[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》2012年第5期26-30,共5页Liquor Making

摘　　要：在白酒传统尝评结合现代科学技术,通过色谱闻香仪对酒中的微量香味成分重点从闻香方面所呈现出的香味对中国白酒风味的影响做研究。介绍了色谱闻香的工作原理和分析方法,并且着重介绍了利用色谱闻香技术来研究白酒中风味物质,希望此技术能在中国白酒的生产与研究中起更大的作用。In this thesis,we combine the modern scientific technology and traditional taste appraisal method to analyze the distillery.We are using the gas chromatography-olfactometry technology to analyze the influence of trace aroma substances-especially from the aroma aspect-to the Chinese distillery.We discuss the working theory and analytical method of gas chromatography-olfactometry technology;and also we focus on the use of this technology to do research on the aroma substances in distillery.We hope this technology will do better job in the fields of manufacture and research of Chinese distillery.

关 键 词：白酒风味 风味物质 闻香 色谱 酒体 现代科学技术 香味成分 中国白酒 

分 类 号：TS262.3[轻工技术与工程—发酵工程]