白酒风味及其检测技术相关研究进展  

Research Progress of Baijiu Flavor and Detection Technology

作　　者：赵笑颍 沈小梅 汤有宏 叶方平 ZHAO Xiaoying;SHEN Xiaomei;TANG Youhong;YE Fangpin(Anhui GujingGongjiu Co.,Ltd.,Bozhou 236800,Anhui,China;Supported by Anhui Province Key Laboratory of Intelligent Solid-state Fermentation Technology,Bozhou 236800,Anhui,China)

机构地区：[1]安徽古井贡酒股份有限公司,安徽亳州236800 [2]固态发酵智能酿造技术安徽省重点实验室,安徽亳州236800

出　　处：《酿酒》2024年第6期6-13,共8页Liquor Making

摘　　要：随着农业的发展和人民生活水平的提高,白酒作为一种以农作物为原料的酒类饮品,且具有独特的风味,受到人们的广泛青睐。本文对白酒的风味物质和白酒风味物质的检测手段进行了综述,并对白酒风味研究进行了展望,以期对白酒风味研究提供参考。With the development of agriculture and the improvement of people's living standards,baijiu as a crop-based alcoholic beverages,a unique flavor,widely favored by the people.In this paper,the flavor substances of baijiu and the detection means of baijiu flavor substances are reviewed,and the research on baijiu flavor is prospected,with a view to providing references to the research on baijiu flavor.

关 键 词：白酒 风味 提取 检测手段 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程]