中国酿造2026，Vol.45Issue(1)：28-35,8.DOI:10.11882/j.issn.0254-5071.2026.01.005
黄酒滋味物质的感知、形成、分析技术和影响因素
Perception,formation,analysis techniques and influencing factors of taste substances in Huangjiu
摘要
Abstract
Chinese Huangjiu is a unique fermented alcoholic drink in China,it is recognized as one of the oldest alcoholic drink in the world and is deeply loved by consumers.The taste of Huangjiu is the primary factor for consumers to perceive its quality,and the taste characteristics are closely related to the functional components in Huangjiu.However,existing research on the taste of Huangjiu had certain limitations and lacks systematic elaboration.Therefore,in this paper,the research status of taste substances in Huangjiu was summarized,the perception,formation and analysis techniques of taste substances in Huangjiu were systematically reviewed,and the influencing factors of taste substances were discussed,aiming to further understand the taste substances and characteristics of Huangjiu,and provide a certain scientific basis for the flavor quality and quality control of Huangjiu.关键词
黄酒/滋味感知/形成/分析技术/影响因素Key words
Huangjiu/taste perception/formation/analysis technology/influencing factor分类
轻工纺织引用本文复制引用
陈艳芯,何泽琪,温林凤,曹庸..黄酒滋味物质的感知、形成、分析技术和影响因素[J].中国酿造,2026,45(1):28-35,8.基金项目
广东省功能食品活性物重点实验室(2018B030322010) （2018B030322010）
