中国白酒风味分析及其影响机制的研究

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.

Review on Aroma Compounds and its Formation Mechanism in Chinese Liquors

In this paper,the aroma compounds in Chinese liquors were introduced,including alcohols,organic acids,esters,amino acids,containing-hydroxyl compounds,acetals,containing-nitrogen compounds,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 flavor analysis technology,microbiology technology,molecular biological technology,comprehensive application in Chinese Liquors has improved the related research and exploration of flavor compounds,characteristic flavor compounds,functional microorganism and so on.