引用本文
  • 郑福平,马雅杰,侯敏,孙金沅,孙啸涛,黄明泉,李贺贺,孙宝国.世界6大蒸馏酒香气成分研究概况与前景展望[J].食品科学技术学报,2017,35(2):1-12.    [点击复制]
  • ZHENG Fuping,MA Yajie,HOU Min,SUN Jinyuan,SUN Xiaotao,HUANG Mingquan,LI Hehe,SUN Baoguo.Progress and Prospect in Aroma Components in Top Six Distilled Spirits[J].Journal of Food Science and Technology,2017,35(2):1-12.   [点击复制]
【打印本页】 【在线阅读全文】【下载PDF全文】 查看/发表评论下载PDF阅读器关闭

←前一篇|后一篇→

过刊浏览    高级检索

本文已被:浏览 2200次   下载 660 本文二维码信息
码上扫一扫!
世界6大蒸馏酒香气成分研究概况与前景展望
郑福平,马雅杰,侯敏,孙金沅,孙啸涛,黄明泉,李贺贺,孙宝国
0
(北京工商大学 北京食品营养与人类健康高精尖创新中心, 北京 100048;北京工商大学 食品质量与安全北京实验室, 北京 100048)
摘要:
主要回顾了近年来国内外对世界6大蒸馏酒中香气成分分析及其对香气贡献的研究现状和进展。6大蒸馏酒所含的挥发性物质各具特色,特征香气成分也各不相同。如己酸乙酯、丁酸乙酯、戊酸乙酯、2-甲基-1-丙醇等在多数中国白酒中有香气贡献;乙酸异戊酯、苯乙醇、乙酸2-苯乙酯、异丁酸乙酯等在多数国外蒸馏酒中有香气贡献。对蒸馏酒中香气贡献的研究主要采用气相色谱-嗅闻仪结合香味提取物稀释分析、香气活性值、香气重组实验和缺失实验等,确定特征香气成分。
关键词:  蒸馏酒  挥发性成分  香气成分  进展
DOI:10.3969/j.issn.2095-6002.2017.02.001
投稿时间:2016-10-17
基金项目:国家重点研发计划项目课题(2016YFD0400501);国家自然科学基金资助项目(31301466);北京市教委科技计划重点项目(KZ201410011015)。 
Progress and Prospect in Aroma Components in Top Six Distilled Spirits
ZHENG Fuping,MA Yajie,HOU Min,SUN Jinyuan,SUN Xiaotao,HUANG Mingquan,LI Hehe,SUN Baoguo
(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China;Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China)
Abstract:
Different types of the aroma components and their contribution in the six most well-known distilled spirits were reviewed in this paper. The volatile compositions and the characteristics flavoring compositions of the six most well-known distilled spirits examined in the current study were seen to be rather different. Such as ethyl hexanoate,ethyl butyrate, ethyl pentanoate and 2-methylpropanol, etc, were important odorants of Chinese Baijiu (Chinese liquors) and 3-methylbutyl acetate, 2-phenylethanol, 2-phenylethyl acetate, and ethyl 2-methylpropanoate, etc, were considered to be the aroma-impact volatiles that made remarkable contributions to the overall aroma profile of other five well-known distilled spirits. Gas chromatography-olfactometry (GC-O), aroma extract dilution analysis (AEDA), odour activity values (OAVs), aroma recombination, and omission experiments of flavor compounds were often used to determine the compositions of the characteristic flavor.
Key words:  distilled spirits  volatiles  flavor compounds  progress