黄酒的挥发性风味成分研究进展  

Research Progress on Volatile Flavor Components of Huangjiu

作　　者：李冬琴 杨萌 文笑雨 吴云霞 王志男 耿敬章[1] LI Dong-qin;YANG Meng;WEN Xiao-yu;WU Yun-xia;WANG Zhi-nan;GENG Jing-zhang(Institute of Biological Sciences and Engineering,Shaanxi University of Technology,Northern Rice Wine Research Institute of Xiecun,Hanzhong 723000,Shaanxi,China)

机构地区：[1]陕西理工大学生物科学与工程学院,中国谢村北派黄酒研究院,陕西汉中723000

出　　处：《食品研究与开发》2022年第2期202-207,共6页Food Research and Development

基　　金：陕西省科技厅农业攻关项目(2021NY-156);2021年校级研究生创新基金项目(SLGYCX2127);陕西省教育厅产业化项目(20JC010);汉中市科技计划项目(2019KJGG2);农业农村部杂粮加工重点实验室开放课题(2019CC08);陕西省资源生物重点实验室开放基金(SLGPT2019KF03-04);2020年陕西省大学生创新创业训练计划项目(S202010720097)。

摘　　要：黄酒属于我国传统的发酵食品,香气浓郁,成分复杂,其风味主要由酯类、醇类、醛类等物质构成。这些风味物质部分来源于酿造原料、麦曲,还有一部分是由微生物的代谢和贮存过程中发生的生化反应生成。该文综述黄酒中主要的挥发性成分,比较不同地区黄酒的特征性香气成分,分析对黄酒香气产生影响的因素,总结常用的风味物质检测方法,为提升黄酒整体风味提供参考。Huangjiu is a traditional fermented food in China,which has a rich aroma and complex components.Its flavor components include esters,alcohols,aldehydes,and other substances.They are produced partly by brewing raw materials with wheat starter and partly through the metabolism of microorganisms and biochemical reactions that occur during storage.This article described the main volatile components in Huangjiu,compared the characteristic aroma components of Huangjiu in different regions,analyzed the factors that affect its aroma,summarized the methods used to detect flavor components,and suggested measures to improve the overall quality of Huangjiu.

关 键 词：黄酒 挥发性风味 影响因素 富集 检测 

分 类 号：TS262.4[轻工技术与工程—发酵工程]