中国酿造2026，Vol.45Issue(3)：1-6,6.DOI:10.11882/j.issn.0254-5071.2026.03.001
酱香型白酒空杯香的研究现状与展望
Research status and prospects of lingering aroma of sauce-flavor Baijiu in the empty cup
摘要
Abstract
The lingering aroma of Baijiu in the empty cup is defined as the fragrance remaining in the cup after the Baijiu is consumed or poured out.This characteristic is particularly prominent in sauce-flavor(Jiangxiangxing)Baijiu and serves as an important indicator for evaluating Baijiu quality.Its formation is recognized as a complex physicochemical process,involving the volatilization,adsorption,and interactions of various compounds,which are closely influenced by the volatility of the compounds and environmental factors.In this paper,the research progress on the formation mech-anisms,analytical methods,and influencing factors of lingering aroma in the empty cup,the current research status and development trends of the lin-gering aroma were systematically summarized.Key issues in existing research were identified,and future research directions were proposed,aiming to provide theoretical and technical support for the quality evaluation,quality enhancement,and industrial development of sauce-flavor Baijiu.关键词
酱香型白酒/空杯香/挥发性化合物/感官评价/品质控制Key words
sauce-flavor Baijiu/lingering aroma in the empty cup/volatile compounds/sensory evaluation/quality control分类
轻工纺织引用本文复制引用
钱春勤,李金彦,何开萍,陈甜,尹海燕,陈旺,王金龙..酱香型白酒空杯香的研究现状与展望[J].中国酿造,2026,45(3):1-6,6.基金项目
贵州省科技支撑计划项目(黔科合支撑2025一般037) （黔科合支撑2025一般037）
