食品与发酵工业2025，Vol.51Issue(17)：351-356,378,7.DOI:10.13995/j.cnki.11-1802/ts.041540
不同年份及桶型中威士忌主要陈酿香气成分的差异及变化
Differences and variations in key aroma components of whisky in different vintage and cask types
摘要
Abstract
Casks are not only the vessels in which whisky is matured but also the key factors that give whisky its unique flavour pro-file.To explore the significant influence of casks on the flavour of whisky during the whisky making process and to reveal the complex and subtle relationship between casks and whisky flavour,headspace solid phase microextraction(HS-SPME)with gas chromatography-mass spectrometry(GC-MS)and high performance liquid chromatography(HPLC)were used to qualitatively and quantitatively test the differ-ences and changes in the aroma composition of whisky during the aging period.It could be seen that the type of cask and cask aging time had a significant effect on the flavour of the whisky,and the aroma composition of the aging whisky increased as the aging time increased,there were also significant differences in the content of aroma compounds in the four types of casks.关键词
威士忌/橡木桶/陈酿年份/香气成分Key words
whiskey/cask/aging years/aroma components引用本文复制引用
杨云霞,路峻,王德良,宋绪磊,张芙瑜,杨贻功,仲崇沪,黄锐..不同年份及桶型中威士忌主要陈酿香气成分的差异及变化[J].食品与发酵工业,2025,51(17):351-356,378,7.基金项目
中轻集团科技创新基金项目(ZQ2022YY03) （ZQ2022YY03）
