啤酒风味物质及分析技术研究进展  

Research progress on flavor substances in beer and the analysis techniques

作　　者：刘倩 贾建华 白艳龙 肖琳 邱然 LIU Qian;JIA Jianhua;BAI Yanlong;XIAO Lin;QIU Ran(China Resources Snow Breweries Co.,Ltd.,Beijing 100010,China)

机构地区：[1]华润雪花啤酒(中国)有限公司,北京100010

出　　处：《中国酿造》2023年第8期20-27,共8页China Brewing

摘　　要：啤酒中风味物质种类繁多,主要包括醇类、酯类、醛类、酮类、萜烯类、酚类、有机酸类和硫化物等,构成了啤酒的麦芽香气、酒花香气、老化味、苦味和酸味等主要风味特征。随着大型分析仪器的快速发展,啤酒风味物质的研究手段和分析方法越来越先进。该文主要从啤酒主要风味物质的研究和风味物质分析技术两个方面进行综述,并对啤酒风味化学未来研究方向进行展望。There are a variety of flavor substances in beer,mainly including alcohols,esters,aldehydes,ketones,terpenes,phenols,organic acids and sulfides,which constitute the main flavor characteristics of beer,such as malt aroma,hop aroma,aging taste,bitter taste and sour taste.With the rapid development of analytical instruments,the research means and analysis methods of flavor substances in beer are more and more advanced.In the paper,the research on the main flavor substances in beer and the analysis technology of flavor substances were reviewed,and the future research direction of beer flavor chemistry was prospected.

关 键 词：啤酒 风味物质 分析技术 

分 类 号：TS262.5[轻工技术与工程—发酵工程]