饮用温度对饮料酒风味影响的研究进展  被引量:2

Advances on the effect of serving temperature on the flavor of alcoholic beverage

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作  者:周志磊 王炎 姬中伟 周建弟 许锡飚 徐岳正 毛健 ZHOU Zhilei;WANG Yan;JI Zhongwei;ZHOU Jiandi;XU Xibiao;XU Yuezheng;MAO Jian(National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Institute of Industrial Technology,Jiangnan University,Shaoxing 312000,China;Zhejiang Guyue Longshan Shaoxing Wine Co.Ltd.,Shaoxing 312000,China;Shaoxing Nuerhong Winery Co.Ltd.,Shaoxing 312000,China;National Engineering Research Center of Chinese Rice Wine,Shaoxing 312000,China)

机构地区:[1]江南大学粮食发酵工艺与技术国家工程实验室,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122 [3]江南大学(绍兴)产业技术研究院,浙江绍兴312000 [4]浙江古越龙山绍兴酒股份有限公司,浙江绍兴312000 [5]绍兴女儿红酿酒有限公司,浙江绍兴312352 [6]国家黄酒工程技术研究中心,浙江绍兴312000

出  处:《食品与发酵工业》2022年第13期345-351,共7页Food and Fermentation Industries

基  金:国家重点研发计划项目(2018YFD0400401,2016YFD0400504);国家自然科学基金青年项目(32001828);国家自然科学基金面上项目(31771968,31571823);国家轻工技术与工程一流学科自主课题(LITE2018-13)。

摘  要:饮料酒作为一种嗜好品,风味是衡量其感官品质的重要指标。饮用温度会影响饮料酒的风味和消费者喜好度,且由于风味物质组成以及流变性等物理性质的差异,不同类型饮料酒的风味受到温度影响的程度并不相同,这也使得每种饮料酒拥有其独特的最适饮用温度。目前对于饮用温度影响葡萄酒风味的研究已有报道,而对其他类型的饮料酒研究较少。该文阐释了饮用温度影响饮料酒风味的机理,对不同类型饮料酒风味随温度的变化规律进行了论述,并总结了此类研究常用的感官分析和仪器分析的方法及其优缺点,旨在为食品,尤其是饮料酒受温度影响的变化规律及其最适饮用温度的研究提供参考。Flavor is an important index to measure the sensory quality of alcoholic beverage.Serving temperature will affect the flavor of alcoholic beverage and consumer preference.Because of the difference in composition of substances and rheology,as well as other physical properties,the flavor of different alcoholic beverage is not the same influenced by temperature,which makes each alcoholic beverage have its own optimal serving temperature.Several recent studies have illustrated that serving temperature does have an impact on sensory attribute of wine,but there are few researches focused on other types of alcoholic beverage.This review summarizes the mechanism of flavor difference caused by temperature,how the flavor change with temperature in different beverage wine,as well as the commonly sensory evaluation methods and instrumental methods used in such research and their advantages and disadvantages.This review is expected to provide a reference for research about the influence of temperature on food flavor,especially alcoholic beverage and its optimum serving temperature.

关 键 词:饮用温度 饮料酒 风味 味蕾 感官分析 

分 类 号:TS261.7[轻工技术与工程—发酵工程]

 

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