江苏白酒产业现状及风味研究进展

Review on Chinese liquor (Baijiu) industry and flavor researches in Jiangsu province

中文关键词:  江苏白酒  风味分析  洋河大曲  风味化合物  气相色谱-嗅闻仪

英文关键词:Jiangsu liquor  flavor analysis  Yanghedaqu liquor  flavor compounds  gas chromatography- olfactometry (GC-O)

中文摘要:

      白酒在发展过程中地域差异造就了其风味的多样性, 并形成了不同的风格和香型。江苏白酒在中国白酒中占据重要的位置, 随着现代风味化学分析技术的发展, 其风味密码也逐步被解开。江苏白酒中酯类化合物和酸类化合物是构成其独特风味的重要化合物, 但关于江苏白酒活性因子和异味成分检测的研究较少。导向培养市场消费喜好、寻找现代酿酒工艺和制定风味品质评价标准是未来江苏白酒发展的重要内容。本研究主要介绍了白酒风味研究中化合物提取与分离方法、定性与定量方法、重要风味化合物鉴定方法等, 并综述了近些年江苏白酒风味研究进展。

英文摘要:

      In the process of liquor development, regional differences have brought about the diversity of flavor and formed different styles and flavor types. Jiangsu liquor occupies an important position in Chinese liquor. With the development of modern flavor chemical analysis technology, its flavor code has been gradually unraveled. Ester compounds and acid compounds in Jiangsu liquor are important compounds to form its unique flavor, however, there are few researches on the determination of activity factors and odor components of Jiangsu liquor. It is important to cultivate market consumption preference, find out modern brewing technology and establish flavor quality evaluation standard for the future development of Jiangsu liquor. This paper introduced the methods of extraction and separation of compounds in liquor flavor, qualitative and quantitative methods, and identification methods of important flavor compounds. At the same time, this paper reviewed the flavor research of Jiangsu liquor.