| 白酒风味成分与感官评价的研究进展 |
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| 引用本文： | 王丽花,郑福平,高晓娟,王凤仙,赵超,李文硕,周丹.白酒风味成分与感官评价的研究进展[J].中国酿造,2020,39(8):7. |
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| 作者姓名： | 王丽花 郑福平 高晓娟 王凤仙 赵超 李文硕 周丹 |
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| 作者单位： | （1.山西杏花村汾酒厂股份有限公司，山西 汾阳 032205；2.北京工商大学 轻工科学技术学院 中国轻工业酿酒分子工程重点实验室，北京 100048） |
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| 基金项目： | 北京工商大学中国轻工业酿酒分子工程重点实验室开放课题资助（BME-202006） |
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| 摘 要： | 该文总结了白酒风味成分与感官评价的研究方法及现状。从白酒风味的分析鉴定方法、风味成分的贡献度、风味成分之间的相互作用出发，结合白酒的感官评价，综述了中国白酒的研究现状，讨论了白酒风味成分研究与感官评价手段相结合对提高白酒品质和安全、促进并推动白酒企业发展的重要性作用，旨在为今后中国白酒风味的研究提供参考。
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| 关 键 词： | 白酒 风味 贡献度 感官评价 研究进展 |
Research progress on flavor components and sensory evaluation of Baijiu |
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| WANG Lihua,ZHENG Fuping,GAO Xiaojuan,WANG Fengxian,ZHAO Chao,LI Wenshuo,ZHOU Dan.Research progress on flavor components and sensory evaluation of Baijiu[J].China Brewing,2020,39(8):7. |
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| Authors: | WANG Lihua ZHENG Fuping GAO Xiaojuan WANG Fengxian ZHAO Chao LI Wenshuo ZHOU Dan |
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| Affiliation: | (1.Shanxi Xinghua Cun Fenjiu Distillery Co., Ltd., Fenyang 032205, China; 2.Key Laboratory of Brewing Molecular Engineering of China Light Industry, School of Light Industry, Beijing Technology and Business University, Beijing 100048, China) |
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| Abstract: | The research methods and progress of Baijiu (Chinese liquor) flavor and sensory evaluation were summarized in this paper. Based on the analysis and identification methods of Baijiu flavor, the contribution of flavor, as well as the interaction among flavors, combined with the sensory evaluation of Baijiu, the research status of Baijiu was summarized. Besides, the important role of Baijiu flavor research and sensory evaluation to improve the quality and safety of Baijiu and to promote the domestic development of Baijiu companies were discussed, to provide a reference for future research on Baijiu flavor. |
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| Keywords: | Baijiu flavor contribution sensory evaluation research progress |
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