| 芝麻香型白酒风味物质产生的两条途径 |
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| 引用本文： | 蔡鹏飞.芝麻香型白酒风味物质产生的两条途径[J].酿酒,2010,37(5). |
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| 作者姓名： | 蔡鹏飞 |
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| 作者单位： | 山东扳倒井集团技术中心,山东,高青,256300 |
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| 摘 要： | 论述了芝麻香型白酒风味物质产生的两条主要途径,即:1,不同种类的生香酵母在特定的较高温度下产生的特定的代谢产物;2,在堆积升温的过程中,随着品温的持续升高而在粮醅中发生的一系列美拉德反应的产物。
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| 关 键 词： | 芝麻香型白酒 风味物质 生香酵母 美拉德反应 |
Sesame Flavor Liquor Flavor Produced by Two Ways |
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| CAI Peng-fei.Sesame Flavor Liquor Flavor Produced by Two Ways[J].Liquor Making,2010,37(5). |
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| Authors: | CAI Peng-fei |
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| Affiliation: | CAI Peng-fei(Shandong Ban-dao-jing group Technology Center; Gaoqing Shandong 256300; China); |
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| Abstract: | The sesame flavor liquor flavoring substances produced by the two main ways,namely:1,different types of aroma of yeast in a particular high temperature generated by a specific metabolite;2,temperature in the process of accumulation,As the temperature continues to rise while products in the food grains in place a series of Maillard reaction products. |
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| Keywords: | sesame flavor liquor flavor aroma of yeast Maillard reaction |
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