白酒异味——苦味  

Off-Flavor of Liquors——Bitterness

作　　者：王谋 

机构地区：[1]四川天府酒业有限公司,四川温江611130

出　　处：《酿酒科技》2002年第5期96-96,94,共2页Liquor-Making Science & Technology

摘　　要：大多情况下,苦味对白酒来讲属异味,适量的苦味对白酒的口感却是有益的。苦味的特征是阈值低,可达7.0×10-7;可变性小,不易区分单种苦味物质;感官灵敏度舌尖与舌根相差60倍左右;不同温度下显示出不同强度。苦味酒可用作调味酒,以增加酒的口感。常见苦味物质有杂醇油、醛类、氨基酸及无机盐类。(晓)Bitterness is regarded as off-flavor of liquor in most cases but adequate bitterness is helpful for liquor taste.The properties of bitterness of liquor cover the following aspects:low threshold value--7.0×10 -7 ;slight variability which result in the impossibility to distinguish single bitterness component ;large difference of organic sensativity in different organic parts--60times of differentiation be-tween tongue tip and latter tongue;and different bitterness intensity manifested under different temperature.Nevertheless,the liquor with bitterness could be used as flavor blending liquor to promote liquor taste.The common bitterness components include fusel oil,aldehydes,amino acids and inorganic salts etc.(Tran.by YUE Yang)

关 键 词：白酒 异杂味 苦味 苦味物质 

分 类 号：TS262.3[轻工技术与工程—发酵工程]