芝麻香白酒特征风味物质的猜想  

The Conjecture for Characteristic Flavor Compounds of Sesame Flavor Liquor

作　　者：蔡鹏飞 邵传贞 张娜 张锋国 信春晖 

机构地区：[1]山东扳倒井股份有限公司,山东高青256300

出　　处：《酿酒》2014年第5期76-78,共3页Liquor Making

摘　　要：曲料中的微生物在不同温度的发酵条件下,其代谢产物的种类和产量发生了变化决定了芝麻香型白酒风味酒的类型。个人假想,芝麻香型白酒的特征风味主要是由糠醛和醋酉翁复合产生的,以糠醛的风味为主,醋酉翁的风味为辅。当糠醛的含量比其它成分微多时,显现令人愉悦的焦香风味;当糠醛的含量明显较多时,显现令人愉悦的酱香风味。Material of microbes in the fermentation conditions of different temperature, type and yield of its metabolites changed determines the type of sesame flavor liquor flavor of wine. Personal imaginary, flavor of sesame flavor liquor is mainly composed of furfural and acetic om compound produced by furfural, flavor, flavor vinegar hum as. When the furfural content than other components of micro time, show pleasant burnt flavour; when furfural content significantly more, show pleasant sauce flavor.

关 键 词：芝麻香 酱香 焦香 糠醛 醋酉翁 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程]