世界6大蒸馏酒香气成分研究概况与前景展望  

Progress and Prospect in Aroma Components in Top Six Distilled Spirits

作　　者：郑福平[1,2] 马雅杰[1,2] 侯敏[1,2] 孙金沅[1] 孙啸涛[2] 黄明泉[2] 李贺贺[2] 孙宝国[1,2] 

机构地区：[1]北京工商大学北京食品营养与人类健康高精尖创新中心,北京100048 [2]北京工商大学食品质量与安全北京实验室,北京100048

出　　处：《食品科学技术学报》2017年第2期1-12,共12页Journal of Food Science and Technology

基　　金：国家重点研发计划项目课题(2016YFD0400501);国家自然科学基金资助项目(31301466);北京市教委科技计划重点项目(KZ201410011015)

摘　　要：主要回顾了近年来国内外对世界6大蒸馏酒中香气成分分析及其对香气贡献的研究现状和进展。6大蒸馏酒所含的挥发性物质各具特色,特征香气成分也各不相同。如己酸乙酯、丁酸乙酯、戊酸乙酯、2-甲基-1-丙醇等在多数中国白酒中有香气贡献;乙酸异戊酯、苯乙醇、乙酸2-苯乙酯、异丁酸乙酯等在多数国外蒸馏酒中有香气贡献。对蒸馏酒中香气贡献的研究主要采用气相色谱-嗅闻仪结合香味提取物稀释分析、香气活性值、香气重组实验和缺失实验等,确定特征香气成分。Different types of the aroma components and their contribution in the six most well-known dis-tilled spirits were reviewed in this paper. The volatile compositions and the characteristics flavoring com-positions of the six most well-known distilled spirits examined in the current study were seen to be rather different. Such as ethyl hexanoate, ethyl butyrate,ethyl pentanoate and 2-methylpropanol, etc, were im-portant odorants of Chinese Baijiu （Chinese liquors） and 3-methylbutyl acetate,2-phenylethanol,2-phe- nylethyl acetate,and ethyl 2-methylpropanoate, etc,were considered to be the aroma-impact volatiles that made remarkable contributions to the overall aroma profile of other five well-known distilled spirits.Gas chromatography-olfactometry （GC-O ） ,aroma extract dilution analysis （AEDA）, odour activity values （OAVs）,aroma recombination,and omission experiments of flavor compounds were often used to deter-mine the compositions of the characteristic flavor.

关 键 词：蒸馏酒 挥发性成分 香气成分 进展 

分 类 号：TS262[轻工技术与工程—发酵工程]