摘要
介绍了中国白酒风味化合物主要是由醇类、酸类、酯类、氨基酸类、羟基化合物、缩醛、含氮化合物、含硫化合物、呋喃类化合物、酚类化合物、醚类等组成的;综述了GC-MS、GC-O、多维飞行质谱、顶空固相微萃取、浸入式固相微萃取、SBSE、AEDA、固相萃取等技术在分析检测白酒风味物质中的应用;进而综述了白酒风味物质产生及影响机制的研究进展,随着现代风味分析技术、微生物学技术、分子生物技术、分子生态学技术的综合应用,极大地促进了中国白酒风味化合物、特征风味化合物、功能微生物等相关研究与探索.
In this paper, the aroma compounds in Chinese liquors were introduced, including alcohols, organic acids, esters, amino acids, containing-hydroxyl compounds, acetals, containing-nitrogen com- pounds, containing-sulfur compounds, furans, phenols, and ethers and so on. Recently, Many modern analysis techniques applied in Chinese liquor were reviewed, including GC-MS, GC-O, HS-SPME, DI- SPME. multiple-dimensional gas chromatography/time-off-flight mass spectrometry,SBSE, AEDA and so on. Moreover, the formation and action mechanism were discussed. With the development of modern fla- vor analysis technology, microbiology technology, molecular biological technology, comprehensive appli- cation in Chinese Liquors has improved the related research and exploration of flavor compounds, charac- teristic flavor compounds, functional microorganism and so on.
出处
《北京工商大学学报（自然科学版）》
CAS
2012年第3期53-58,共6页
Journal of Beijing Technology and Business University:Natural Science Edition
关键词
中国白酒
风味
生成机制
Chinese liquors
flavor compounds
formation mechanism
