摘要
采用直接进样毛细管气相色谱法对糟烧白酒的微量风味组分含量进行了测定,从准确定量的组分中确定了构成糟烧白酒风味特征的骨架成分。通过比较其醇、醛、酸、酯等各类微量组分的含量及量比关系,探讨糟烧白酒有别于其他白酒的独特酒体风格特征。
The flavoring compositions of liquor produced by distiller＇s lees were detected and analyzed by direct sample injection plus capillary gas chromatography. Then the content of flavoring compositions was qntified to deterimine the frame components for liquor flavoring characteristics. Through the comparison of the content and the quantity relative ratio relationship of alcohols, aldehydes, acids and esters etc. in liquor, the special body styles and characteristics of liquor produced by distiller＇s lees, different from other liquor products, were explored.
出处
《酿酒科技》
北大核心
2013年第5期23-25,30,共4页
Liquor-Making Science & Technology
关键词
糟烧
毛细管气相色谱法
风味组分
量比关系
liquor produced by distiller＇s lees
capillary gas chromatography
flavoring compositions
quantity relative ratio relationship
