| 啤酒中挥发性风味物质的分析及风味评价 |
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| 引用本文： | 王志沛,季晓东,武千钧,陈华磊. 啤酒中挥发性风味物质的分析及风味评价[J]. 酿酒科技, 2001, 0(4): 59-61 |
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| 作者姓名： | 王志沛 季晓东 武千钧 陈华磊 |
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| 作者单位： | 青岛啤酒集团有限公司 |
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| 摘 要： | 应用气相色谱定量分析啤酒中的挥发性风味物质如醇类，酯类，连二酮，含硫化合物等，通过风味强度进行风味特征评价及风味差别度的判别，达到控制质量的目的，结合应用GC－MS，气相色谱－气味测定法（GCO），电子自旋共振（ESR）等技术对啤酒，酿造过程及原料中的风味化合物和异味组分进行测定的探讨。
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| 关 键 词： | 啤酒 挥发性风味物质 GCO ESR 风味评价 |
| 文章编号： | 1001-9286(2001)04-0059-03 |
| 修稿时间： | 2001-03-05 |
Analysis and Evaluation of Aroma Volatiles in Beer |
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| WANG Zhi-pei,JI Xiao-dong,WU Qian-jun and CHEN Hua-lei. Analysis and Evaluation of Aroma Volatiles in Beer[J]. Liquor-making Science & Technology, 2001, 0(4): 59-61 |
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| Authors: | WANG Zhi-pei JI Xiao-dong WU Qian-jun CHEN Hua-lei |
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| Abstract: | A system for gas chromatographic determination of beer aroma volatile compounds that uses Flavor Units to estimate and predict the flavor differences between beers was developed. Some new techniques such as GCO and ESR for analysis of flavor and off-flavor in beer were also discussed in this article. |
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| Keywords: | beer volatiles GCO ESR flavor evaluation |
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