徽派绵柔酱香型白酒风味物质研究  

Study on Flavor Compounds of Anhui Style-Mianrou Jiangxiangxing Baijiu

作　　者：郭志忠 司冠儒 张温清 程凡[1,5] 梅婕 汪家胜 杨柳 马意龙[2] 高传强 唐莹 于海波 朱良 钟煜 张显 GUO Zhizhong;SI Guanru;ZHANG Wenqing;CHENG Fan;MEI Jie;WANG Jiasheng;YANG Liu;MA Yilong;GAO Chuanqiang;TANG Ying;YU Haibo;ZHU Liang;ZHONG Yu;ZHANG Xian(Research Center of Xuanjiu Group Co.,Ltd.,Xuancheng 242000,Anhui,China;School of Food Science and Engineering,Hefei University of Technology,Hefei 230009,Anhui,China;School of Bioengineering,Jiangnan University,Wuxi 214122,Jiangsu,China;Jiangnan Institute of Small Pit Brewing Technology,Xuancheng 242000,Anhui,China;College of Biological and Food Engineering,Anhui Polytechnic University,Wuhu 241000,Anhui,China)

机构地区：[1]安徽宣酒集团股份有限公司科研中心,安徽宣城242000 [2]合肥工业大学食品与生物工程学院,安徽合肥230009 [3]江南大学生物工程学院,江苏无锡214122 [4]江南小窖酿造工艺研究所,安徽宣城242000 [5]安徽工程大学食品与生物工程学院,安徽芜湖241000

出　　处：《酿酒》2023年第5期42-45,共4页Liquor Making

摘　　要：利用气相色谱、液相色谱、气相色谱-质谱联用技术、液相色谱-质谱联用技术,对徽派绵柔酱香型白酒的主要挥发性香味成分、不挥发香味成分乳酸、特征性成分酚类物质与吡嗪类物质进行分析研究,并对绵柔酱香型白酒风味物质的组成进行了探讨。The main volatile flavor components,non-volatile flavor components(lactic acid),characteristic components(phenols and pyrazines) of Anhui style-Mianrou Jiangxiangxing Baijiu were analyzed by gas chromatography(GC),liquid chromatography(LC),gas chromatography-mass spectrometry(GC-MS) and liquid chromatography-mass spectrometry(LC-MS).The flavor components of Mianrou Jiangxiangxing Baijiu were discussed.

关 键 词：绵柔酱香型白酒 风味 乳酸 酚类 吡嗪 

分 类 号：TS262.33[轻工技术与工程—发酵工程] TS201.2[轻工技术与工程—食品科学与工程]