| 白酒风味化合物及其风味微生物研究进展 |
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| 引用本文： | 赵爽,杨春霞,窦屾,徐曼,廖永红.白酒风味化合物及其风味微生物研究进展[J].酿酒科技,2012(3):85-88. |
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| 作者姓名： | 赵爽 杨春霞 窦屾 徐曼 廖永红 |
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| 作者单位： | 北京工商大学食品学院,北京市食品风味化学重点实验室,食品添加剂与配料北京高校工程研究中心,北京100048 |
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| 基金项目： | 国家“十二五”科技支撑计划项目课题《食品香料香精制备关键技术研究及产业化》，《1万吨/年富含蛋白质发酵残渣高值化利用技术及示范》 |
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| 摘 要： | 对白酒风味化合物的检测技术及香型进行了概述,着重介绍了风味化合物及风味微生物的研究进展。提出了研究白酒风味化合物与风味微生物关系的重要性,为白酒酿造的理论研究奠定基础。
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| 关 键 词： | 白酒 风味 研究进展 |
Research Progress in Liquor Flavoring Compounds and Its Flavoring Microbes |
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| ZHAO Shuang,YANG Chunxia,DOU Shen,XU Man and LIAO Yonghong.Research Progress in Liquor Flavoring Compounds and Its Flavoring Microbes[J].Liquor-making Science & Technology,2012(3):85-88. |
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| Authors: | ZHAO Shuang YANG Chunxia DOU Shen XU Man and LIAO Yonghong |
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| Affiliation: | (School of Food Science and Chemical Engineering,Beijing Key Laboratory of Food Flavor Chemistry,Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients,Beijing Technology and Business University,Beijing 100048,China) |
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| Abstract: | The detection technology and the flavoring type of liquor flavoring compounds were reviewed in this paper.Especially,the research progress in liquor flavoring compounds and flavoring microbes was introduced.Besides,the significance in studying the relationship between liquor flavoring compounds and liquor flavoring microbes was elaborated,which could lay the foundation for theoretical research on liquor-making. |
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| Keywords: | Baijiu(liquor) flavor research progress |
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