| 中国清香型汾酒风味物质剖析技术体系及关键风味物质研究 |
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| 引用本文： | 史静霞.中国清香型汾酒风味物质剖析技术体系及关键风味物质研究[J].酿酒,2009,36(4):83-84. |
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| 作者姓名： | 史静霞 |
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| 作者单位： | 山西杏花村汾酒厂股份有限公司技术中心,山西,汾阳,032205 |
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| 摘 要： | 运用最新的研究技术在提高汾酒微量组分分析体系水平的基础上,首次建立以风味化学理论为基础的中国清香型代表—汾酒的特征风味剖析技术体系,确定汾酒中关键风味化合物、重要风味化合物与特征风味化合物,为发展清香型白酒的酿造理论,推动技术创新奠定基础。
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| 关 键 词： | 清香型白酒 风味化合物 剖析 |
Establishment of Analytical Technique System and Study on Key Flavor Substances of Chinese Fen-flavor Liquor |
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| SHI Jing-xia.Establishment of Analytical Technique System and Study on Key Flavor Substances of Chinese Fen-flavor Liquor[J].Liquor Making,2009,36(4):83-84. |
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| Authors: | SHI Jing-xia |
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| Affiliation: | SHI Jing-xia (Technical Center; Shanxi Xinghuacun Fen Distillery Co. Ltd; Fenyang 032205,Shanxi,,China) |
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| Abstract: | Depending on the system which improves the micro component analysis of Fen flavor liquor with the latest technology,for the first time the technical system of trait flavor analysis of Fen flavor liquor based on the flavor chemistry was established,as well as the key,crucial and characteristic flavors were determined.These have paved the way to the development of brewing theory of Fen flavor liquor and to the promotion of the technical innovation. |
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| Keywords: | Fen-flavor liquor flavor compounds analysis |
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