摘要
黄酒因其风味独特、口感醇厚、营养丰富及具有保健功能等特点深受广大群众喜爱,其地域差异性造就的风味差异也成为目前重点研究的方向之一。该文结合国内外黄酒的研究情况,概述了黄酒中风味物质的检测方法,重点对黄酒挥发性风味物质和主要特征物质进行了综述,最后展望黄酒品质调控手段及其风味物质检测手段的未来发展,为黄酒的风味化学的深入研究提供一定的证据以及为将来生产符合现代需求的优质黄酒提供一些参考。
Huangjiu(Chinese rice wine)is loved by the masses because of its unique flavor,mellow taste,rich nutrition and health function.The flavor difference caused by its regional differences has become one of the current research directions.Based on the research situation of Huangjiu at home and abroad,the detection methods of flavor substances in Huangjiu were summarized in this paper,focusing on the volatile flavor substances and main characteristic substances in Huangjiu.Finally,the future development of quality control methods and flavor substances detection methods of Huangjiu were looked forward,to provide certain evidence for the in-depth study of the flavor chemistry of Huangjiu and some references for future production of high-quality Huangjiu that met modern needs.
作者
阮凤喜
莫梅清
钱敏
李湘銮
赵文红
刘晓艳
白卫东
RUAN Fengxi;MO Meiqing;QIAN Min;LI Xiangluan;ZHAO Wenhong;LIU Xiaoyan;BAI Weidong(College of Light Industry and Food,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Guangdong Lingnan Special Food Engineering Research Center,Guangzhou 510225,China)
出处
《中国酿造》
CAS
北大核心
2021年第8期24-27,共4页
China Brewing
基金
广州市科技计划项目(201804010242)
校级创新基金(D12020743)。
关键词
黄酒
风味物质
研究进展
Huangjiu
flavor compound
research progress
