中国酿造2026，Vol.45Issue(7)：1-7,7.DOI:10.11882/j.issn.0254-5071.2026.07.001
基于沸点特征的酱香型白酒风味调控机制和分析技术研究进展
Research Progress on Flavor Regulation Mechanism and Analytical Techniques of Sauce-Flavor Baijiu Based on Boiling Point Characteristics
摘要
Abstract
Objective evaluation and scientific regulation of flavor quality are critical research topics for sauce-flavor(Jiangxiangxing)Baijiu.While existing studies predominantly focused on the qualitative and quantitative identification of volatile components,the impact of boiling point characteristics,a pivotal physical parameter,on overall flavor formation has received limited attention.From the perspective of boiling point distribution,this review systematically summarized the compositional characteristics of flavor compounds in sauce-flavor Baijiu.It explored the promotional roles of"three-high"brewing processes and dominant microbial communities in the biosynthesis of high-boiling-point flavor compounds,alongsided the evolutionary patterns of these substances during the aging process based on boiling point variations.Furthermore,the applicability of analytical techniques,such as gas chromatography-mass spectrometry,gas chromatography-ion mobility spectrometry,and high performance liquid chromatography,in flavor profiling was evaluated based on low-to-medium(<200℃)and medium-to-high(>200℃)boiling point ranges.By elucidating the critical role of boiling point characteristics in flavor evolution mechanisms,this study aims to provide a theoretical foundation for the precision distillation,scientific aging,and intelligent blending of sauce-flavor Baijiu.关键词
酱香型白酒/风味物质/沸点特征/分析技术Key words
sauce-flavor Baijiu/flavor compound/boiling point characteristic/analytical technology分类
轻工纺织引用本文复制引用
王雪,陈艳,张小兵,杨沙,冉孟婷,张季,郭思倩,马克喜,王丹,李景明..基于沸点特征的酱香型白酒风味调控机制和分析技术研究进展[J].中国酿造,2026,45(7):1-7,7.基金项目
贵州省科技计划项目(黔科合支撑[2023]一般386) （黔科合支撑[2023]一般386）
遵义市科技计划项目(遵市科合支撑(2025)37号) （遵市科合支撑(2025）
