摘要
中国白酒是世界六大蒸馏酒之一,有着悠久的历史,且风味成分复杂。本文结合国内外近几年来对白酒风味化学的研究情况,介绍了白酒风味物质研究的方法学、风味化合物、健康功能因子、潜在危害因子、异嗅因子等方面的研究进展,概述了通过顶空固相微萃取、液液萃取、搅拌棒吸附等前处理手段结合气相色谱技术(gas chromatography,GC)、气相色谱-质谱联用技术(gas chromatography-mass spectrometry,GC-MS)、全二维气相色谱-质谱技术(comprehensive two-dimensional gas chromatography mass spectrometry,GC×GC-MS)等在白酒风味研究中的进展,旨在为中国白酒风味的进一步研究提供参考。
Chinese Baijiu is one of the six major distilled spirits in the world, and it has a long history and complex flavor components. This paper reviews the research situation of flavor chemistry of Baijiu at home and abroad in recent years, introduces the research progress in the research methodology of flavor compounds, health function factors, potential hazardous factors, and offensive odor factors in Baijiu, summarizes the application of various analytical methods in the research of flavor of Baijiu, including headspace solid-phase micro-extraction, liquid-liquid extraction, stirring rod adsorption, gas chromatography(GC), gas chromatographymass spectrometry(GC-MS), and comprehensive two-dimensional gas chromatography-mass spectrometry(GC×GC-MS). This paper aims to provide reference for further research on the flavor of Chinese Baijiu.
作者
朱明
丁子元
郑晓卫
谌松强
靳喜庆
殷红
ZHU Ming;DING Ziyuan;ZHENG Xiaowei;CHEN Songqiang;JIN Xiqing;YIN Hong(COFCO Wines Co.Ltd.,Beijing 100005;COFCO Nutrition and Health Research Institute Co.Ltd.,Beijing 102209;Beijing Key Laboratory of Nutrition,Health and Food Safety,Beijing 102209;Jiugui Liquor Co.Ltd.,Jishou,Hunan 416000,China)
出处
《酿酒科技》
2022年第10期81-87,共7页
Liquor-Making Science & Technology
关键词
白酒
特征风味物质
研究进展
Baijiu
characteristic flavor substances
research progress
