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黄酒中苦味物质形成机制研究进展 被引量:7

Research progress on the formation mechanism and regulation methods of bitter compounds in Huangjiu
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摘要 黄酒具有浓郁的酯香、苦中带甜的口感,独特的风味是其品质的重要组成部分.适度的苦味饮后可以刺激消费者的饮欲,衬托黄酒的特性与风格,而持续性的苦味会影响酒的整体口感与品质.理解和掌握黄酒的主要苦味物质及其来源,有助于实现对黄酒异常苦味的调控.本研究从醇类、氨基酸、苦味肽等物质的角度对黄酒的苦味进行分析,阐述这些物质可能的形成机制及鉴定方法,并根据目前对黄酒苦味的研究进展,从原料、酒曲和发酵温度、酿造工艺等方面揭示黄酒苦味的来源,旨在为黄酒苦味的深入研究提供依据. Huangjiu contains dense ester aroma and bittersweet taste, leading to the unique flavor, which is the crucial part of its quality. Temperate bitter taste can stimulate consumers’ desire to drink and set off the characteristics and style of Huangjiu, while persistent bitter taste will affect the overall flavor and quality of Huangjiu. Comprehending and grasping the prime bitter compounds and their sources can help to regulate the abnormal bitterness of Huangjiu. This study analyzed the bitter taste of Huangjiu from the perspective of alcohol, amino acid and bitter peptide, and elaborated the possible formation mechanism and identification method of these bitter compounds. According to the research progress of bitter taste of Huangjiu, the sources of bitter taste of Huangjiu were revealed from the aspects of raw materials, Qu and fermentation temperature and brewing technology, so as to provide a basis for the in-depth study of bitterness of Huangjiu.
作者 于海燕 谢静茹 解铜 田怀香 YU Hai-Yan;XIE Jing-Ru;XIE Tong;TIAN Huai-Xiang(School of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418,China)
出处 《食品安全质量检测学报》 CAS 2019年第15期4864-4868,共5页 Journal of Food Safety and Quality
基金 上海自然基金项目(17ZR1429500)~~
关键词 黄酒 苦味物质 形成机制 研究进展 Huangjiu bitter compounds formation mechanism research progress
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