摘要
介绍了最新以风味定向技术对中国白酒进行研究的进展,包括对中国白酒的风味化合物、特征风味化合物、功能微生物等相关研究的情况,首次系统地将白酒的微量组分的研究从分析化学层面提升到风味化学的层面,建立的风味定向分析技术对于丰富我国白酒风味的理论和实践有着重要价值,这无疑将推动中国白酒新一轮的技术跨越和进步。
The latest research progress in Chinese liquor covering flavoring compounds, characteristic flavoring compounds, and functional microbes etc. by flavor-targeting analytic technology was introduced. It was the first time to enhance systematically liquor trace compositions research fi＇om previous analytic chemistry level to present flavoring chemistry level. The development of flavor-targeting analytic technology is of important value in enriching the theories and the practice of liquor flavor, which would surely advance a new technical progress for Chinese liquor.
出处
《酿酒科技》
2010年第11期73-78,共6页
Liquor-Making Science & Technology
基金
中国白酒169计划
国家支撑计划重点项目(2007BAK36B02
2008BAI63B06)
国家高技术研究发展计划(2007AA02Z226)
国家重点实验室目标导向课题(SKLF-MB-200801)
国家自然科学基金(NSFC3047006
20872050)
关键词
白酒
风味分析
技术研究
进展
liquor
flavor analysis
technical research
progress
