食品科学技术学报2018，Vol.36Issue(3)：1-10,10.DOI:10.3969/j.issn.2095-6002.2018.03.001
白酒香气物质研究的方法学
Methodology for Aroma Compounds in Baijiu
摘要
Abstract
In 1960s,ethyl hexanoate in Maotai Baijiu (liquor) distilled from fermented grains in cellar bottom was successfully isolated by paper chromatography,which marked the beginning of aroma and fla-vor study of Baijiu in China. In recent years,with the development of separation and identification tech-nology,researches on aromas from Baijiu had rapidly developed in China. The research status, new trends,new discoveries, and new technology of aromas in Baijiu were summarized, and the research methods were proposed in this study. The general research ideas could consist of four steps,including ex-traction,separation,identification,and confirmation of active aroma compounds. The application of ex-traction and Osme techniques in liquor aroma study were presented,while the evaluation of direct injec-tion and liquid-liquid extraction quantitative methods for Baijiu compounds were described. Moreover, the recombinate and omission tests for aroma compounds were also introduced. Finally, the direction of future study on the Baijiu aroma substances was pointed out.关键词
白酒/香气方法学/分离/分馏/鉴定/气相色谱-质谱Key words
Baijiu (Chinese liquor)/aroma methodology/separating/fraction/identification/GC-MS分类
轻工纺织引用本文复制引用
范文来,徐岩..白酒香气物质研究的方法学[J].食品科学技术学报,2018,36(3):1-10,10.基金项目
"十三五"国家重点研发计划项目(2016YFD0400503). （2016YFD0400503）
