摘要
芝麻香白酒继承了中国白酒的传统精华,是香型融合的典范,提出一定程度上也是对传统白酒的颠覆;杂环类化合物形成了芝麻香主体香特征成分,白酒风味主要是生物学问题,而非化学的美拉德产生途径;芝麻香白酒对环境的依存度相对要低;根霉的作用;储存期的变化规律以及口感缺陷等问题。
Sesame flavor liquor inherits elite of traditional Chinese liquor and it is also a good example of flavor fusion. On the other hand, it puts forwards subversion to traditional liquor to some extend. Heterocyclic compounds are the major fragrance contributors. The flavor formation is a biological issue instead of chemical Maillard reaction. The environmental dependence of sesame flavor is relatively lower. The function of Rhizopus, the change principle during storage, and the limitation of taste in sesame flavor liquor are also discussed.
出处
《酿酒》
CAS
2015年第1期96-98,共3页
Liquor Making
关键词
芝麻香
主体香成分
机理
工艺目的
储存变化
缺陷
sesame flavor
major fragrant component
mechanism
technical purpose
changes during storage
limitation
