白酒中风味成分对饮后舒适度影响的研究进展  

Research progress on the effects of flavor substances in Baijiu on drinking comfort

作　　者：孙婷婷 李文艳 蒋燕明 万朕 祝成 柯锋 徐若芸 童国强 SUN Tingting;LI Wenyan;JIANG Yanming;WAN Zhen;ZHU Cheng;KE Feng;XU Ruoyun;TONG Guoqiang(Hubei Provincial Key Laboratory for Quality and Safety of Chinese Medicinal Health Food,Jing Brand Co.,Ltd.,Huangshi 435100,China)

机构地区：[1]劲牌有限公司中药保健食品质量与安全湖北省重点实验室,湖北黄石435100

出　　处：《中国酿造》2025年第2期14-19,共6页China Brewing

基　　金：湖北省重点研发计划(2023BBB004)。

摘　　要：中国白酒的风味成分是一个庞大且复杂的化合物体系,包括酸、酯、醇、醛、酚、萜烯类等物质,虽然在白酒中只占1%~2%的比例,却不仅决定着白酒的香型与品质,还对人体健康和饮后舒适度起着重要作用。该文从白酒的风味成分、饮后舒适度及其之间的关系三个方面对近30年的研究成果进行了总结分析,以期为白酒的健康酿造与现代化研究提供参考。The flavor substances of Baijiu are a huge and complex compound system,including acids,esters,alcohols,aldehydes,phenols,terpenes,etc.Although they only account for about 1%-2%in Baijiu,while they not only determine the flavor style and quality of Baijiu,but also affect human health and drinking comfort.In this paper,the research results of the past 30 years were summarized from three aspects of Baijiu flavor components,drinking comfort and the relationship between them,in order to provide references for healthy brewing and modernization research of Baijiu.

关 键 词：白酒 风味成分 饮后舒适度 酒精代谢 

分 类 号：TS261[轻工技术与工程—发酵工程]