本文已被：浏览 5790次 下载 669次
投稿时间：2021-03-14
投稿时间：2021-03-14
中文摘要: 白酒中存在的1%～2%微量成分对白酒风味起到决定性作用。白酒微量成分的提取、检测、分析对白酒的品质提高十分重要。该文总结了白酒风味成分研究现状与检测技术方法，对白酒风味检测技术和原理进行了分析，旨在为白酒风味研究和技术提升提供一定的参考。
Abstract:The 1%-2% micro components in liquor decisively contribute to the flavor of liquor，and the extraction，detection and analysis of liquor micro components are very important to improve the quality of liquor.This article summarized the research status and detection methods of liquor flavor components，and analyzed the techniques and principles of liquor flavor detection，to suggest improvements in liquor flavor research and technology promotion.
keywords: liquor flavor headspace solid phase microextraction technical analysis key substances extraction method
文章编号：202203031 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| WU Cheng-lin，HU Jia-yi，ZHANG Wei-guang | College of Food Science，Southwest University，Chongqing 400715，China |
引用文本：
津ICP备20000603号-1