酱香型白酒中的风味物质及功效  

Flavor substances and function of Moutai-flavor Baijiu

作　　者：孙时光[1] 左勇[1] 张晶[1] 张鑫[1] 何颂捷 秦世蓉 邵良伟 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《中国酿造》2017年第12期10-13,共4页China Brewing

基　　金：四川理工学院研究生创新项目(Y2017044)

摘　　要：酱香型白酒因其独特的风味、口感和有益作用,深受广大消费者的喜爱。该文结合目前国内外酱香型白酒的研究情况,论述了酱香型白酒风味物质、主体香成分和功能因子的研究现状,对酱香型白酒的保健功效及功能因子对人体的作用机理进行了展望。Moutai-flavor Baijiu （Chinese liquor） is well received by consumers due to its unique flavor, taste and health effects. Combining with the research situation of Moutai-flavor Baijiu at home and abroad, the research status of flavor compounds, main aroma compounds and beneficial factors of Moutai-flavor Baijiu was reviewed. The health effects of Moutai-flavor Baijiu, and the mechanism of functional factors on human body was prospected.

关 键 词：酱香型白酒 风味物质 功能因子 保健功效 

分 类 号：TS261.1[轻工技术与工程—发酵工程]