| 对酒鬼酒中吡嗪类化合物的形成机制与香气特征的认识 |
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| 引用本文： | 周瑛,莫孝廉,伍显兵,向斌. 对酒鬼酒中吡嗪类化合物的形成机制与香气特征的认识[J]. 酿酒科技, 2005, 0(12): 43-44 |
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| 作者姓名： | 周瑛 莫孝廉 伍显兵 向斌 |
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| 作者单位： | 酒鬼酒股份有限公司技术中心,湖南,吉首,416000;酒鬼酒股份有限公司技术中心,湖南,吉首,416000;酒鬼酒股份有限公司技术中心,湖南,吉首,416000;酒鬼酒股份有限公司技术中心,湖南,吉首,416000 |
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| 摘 要： | 酒鬼酒中含有2-甲氧基-3-甲基吡嗪，2-甲氧基-3-丙基吡嗪，2-甲氧基-3-己基吡嗪，二甲基吡嗪，2-甲基-3-乙基吡嗪等5种吡嗪类化合物，其形成和含量与窖龄、入池淀粉浓度、酸度、发酵时间有关；可赋予酒体坚果、水果、豌豆、芝麻、花生、胡椒等香味，突出酒鬼酒的特征香味。
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| 关 键 词： | 酒鬼酒 吡嗪类化合物 形成机制 香气特征 |
| 文章编号： | 1001-9286(2005)12-0043-02 |
| 收稿时间： | 2005-09-06 |
| 修稿时间： | 2005-09-06 |
Recognition of the Formation Mechanism & Flavor Characteristics of Pyrazine Compounds in Jiugui Liquor |
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| ZHOU Ying,MO Xiao-lian,WU Xian-bing,XIANG Bin. Recognition of the Formation Mechanism & Flavor Characteristics of Pyrazine Compounds in Jiugui Liquor[J]. Liquor-making Science & Technology, 2005, 0(12): 43-44 |
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| Authors: | ZHOU Ying MO Xiao-lian WU Xian-bing XIANG Bin |
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| Abstract: | Jiugui Liquor contains five kinds of pyrazine compounds including 2-methoxy-3-methyl pyrazine, 2-methoxy-3-propyl pyrazine, 2-methoxy-3-hexyl pyrazine, dimethyl pyrazine and 2-methoxy-3-ethyl pyrazine. The formations of those compounds were closely related to pit age, amylum concentration, acidity, and fermentation time. The flavours of nut, fruits, pea, sesame, peanut and pepper in liquor could intensify the characteristic flavor of Jiugui Liquor. |
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| Keywords: | Jiugui Liquor pyrazine compound formation mechanism characteristic flavor |
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