摘要
芝麻香型白酒的芝麻香是以结构不同的吡嗪类化合物为主体,辅以呋喃类、酚类、噻唑、含硫化合物等共同构成的典雅、舒适、芳香、怡人的复合香气。芝麻香酒典型的芝麻香来源于酿造原料、生产用大曲、以霉菌为主的多菌种微生物菌群发酵和典型的酿造工艺。(孙悟)
Sesame-flavor liquor has elegant and enjoyable complex aroma which are composed of pyrazine compounds(main body) and furan,phenols,thiazole and sulfur compounds(auxiliary substances).The characteristic flavoring compositions of sesame-flavor liquor come from liquor-making materials,Daqu,the fermentation of microflora(mainly as streptomyces),and the typical production techniques.(Tran.by YUE Yang)
出处
《酿酒科技》
北大核心
2008年第3期69-72,共4页
Liquor-Making Science & Technology
关键词
芝麻香型白酒
香味成分
吡嗪
sesame-flavor liquor
flavoring compositions
pyrazine
