清香型白酒风味成分的研究进展  

Progress in Research on the Flavor Components of Light-Flavor Baijiu

作　　者：王震 叶宏[1] 朱婷婷 黄明泉[1] 魏金旺 吴继红[1] 张璟琳[1] WANG Zhen;YE Hong;ZHU Tingting;HUANG Mingquan;WEI Jinwang;WU Jihong;ZHANG Jinglin(Key Laboratory of Brewing Molecular Engineering of China Light Industry,Beijing Key Laboratory of Flavor Chemistry,School of Light Industry,Beijing Technology and Business University,Beijing 100048,China;Niulanshan Distillery,Beijing Shunxin Agriculture Co.Ltd.,Beijing 101301,China)

机构地区：[1]北京工商大学轻工科学技术学院,中国轻工业酿酒分子工程重点实验室,北京市食品风味化学重点实验室,北京100048 [2]北京顺鑫农业股份有限公司牛栏山酒厂,北京101301

出　　处：《食品科学》2022年第7期232-244,共13页Food Science

基　　金：国家自然科学基金面上项目(31871749);国家自然科学基金青年科学基金项目(31901815);2021年北京工商大学研究生科研能力提升计划项目(19008021082)。

摘　　要：中国清香型白酒历史悠久,具有香气纯正、醇甜柔和、余味悠长的特点,一直以来都是人们的研究热点。本文首先对白酒中风味物质的前处理和检测方法进行了比较,然后对当前所报道的清香型白酒中的挥发性成分和香气活性化合物进行了归纳,进而绘制了清香型白酒的风味轮,最后对清香型白酒的发展趋势进行了展望。本文可为清香型白酒的风味研究提供参考,也为清香型白酒行业的健康发展提供了思路。Chinese light-flavor Baijiu,with a long history,is characterized by pure aroma,sweet and soft flavor,and long aftertaste.It has always been a research hotspot.In this paper,first,the pretreatment and detection methods for flavor substances in Baijiu are compared.Then,the volatile components and aroma-active compounds reported in light-flavor Baijiu so far are summarized,and the flavor wheel for light-flavor Baijiu is drawn based on the above statements.Finally,future development trends are proposed.This review could provide an important reference for research on the flavor of light-flavor Baijiu,and also provide ideas for the healthy development of the light-flavor Baijiu industry.

关 键 词：清香型白酒 前处理 检测方法 风味成分 风味轮 

分 类 号：TS261[轻工技术与工程—发酵工程]