摘要
白酒中存在的1%~2%微量成分对白酒风味起到决定性作用。白酒微量成分的提取、检测、分析对白酒的品质提高十分重要。该文总结了白酒风味成分研究现状与检测技术方法,对白酒风味检测技术和原理进行了分析,旨在为白酒风味研究和技术提升提供一定的参考。
The 1%-2%micro components in liquor decisively contribute to the flavor of liquor,and the extraction,detection and analysis of liquor micro components are very important to improve the quality of liquor.This article summarized the research status and detection methods of liquor flavor components,and analyzed the techniques and principles of liquor flavor detection,to suggest improvements in liquor flavor research and technology promotion.
作者
吴成林
胡家艺
张惟广
WU Cheng-lin;HU Jia-yi;ZHANG Wei-guang(College of Food Science,Southwest University,Chongqing 400715,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第3期207-215,共9页
Food Research and Development
关键词
白酒风味
顶空固相微萃取
技术分析
关键物质
提取方法
liquor flavor
headspace solid phase microextraction
technical analysis
key substances
extraction method
