白酒风味化学研究进展  

Research progress of liquor flavor chemistry

作　　者：隋明[1,2] 张崇军 岳文喜[1] 朱克永[1] 李俊儒[1] Sui Ming;Zhang Chongjun;Yue Wenxi;Zhu Keyong;Li Junru(Sichuan Technology and Business College,Dujiangyan 611830;College of Light Industry,Textile & Food Engineering,Sichuan University ,Chengdu 610065)

机构地区：[1]四川工商职业技术学院,都江堰611830 [2]四川大学食品与轻纺学院,成都610065

出　　处：《粮食与食品工业》2019年第2期22-24,共3页Cereal & Food Industry

基　　金：四川省教育厅课题(18ZB0376)

摘　　要：本文以白酒风味化学为主线,通过对影响白酒风味的生产性因素、单体风味物质的检测技术以及定性方法的比较,浅析白酒风味化学研究的概况,以期提供一些白酒风味化学的展望。Based on the main clue of liquor flavor chemistry, this paper analyzes the general situation of liquor flavor chemistry research by comparing the productive factors , the detection technology of single flavor substance and the qualitative method affecting liquor flavor. In order to provide some prospects for flavor chemistry of liquor.

关 键 词：白酒 风味化学 研究 进展 

分 类 号：TS201[轻工技术与工程—食品科学]