白酒的成分与感观鉴评相互依属性的探讨

Research on Interactive Relation between the Constituents and Sense Appraisement of Chinese Spirits

白酒成分复杂，各成分含量不同对白酒的品质及香味存在着一定的影响，本文通过对市售四种白酒：房亭，今世缘，洋河及汤沟的酒精度，总酯，总醛，杂醇油，甲醇，铅等六种成分进行检测及气相色谱分析，依据其各成分的不同，通过感观鉴评，对其相互依属性进行探讨，结果表明，白酒的成分和感观之间存在着相互依属性，洋河质量和口感最好，其他三种酒依次是汤沟，今世缘和房亭。

The constituents of Chinese spirits are very complex. The contents of different constituent vary one another, which has the effect on the quality and aroma of Chinese spirits. The paper discusses four on-sale Chinese spirits: Fangtin, Jinshiyuan, Yanghe, and Yangguo. By testing their ethanol, total ester, total aldehydes, fusel alcohol, methyl alcohol and lead, and gas chromatography analysis, the interactive relation between the constituents and sense appraisement of Chinese spirits is shown. And among the four Chinese spirits, Yanghe has the best quality and sense appraisement, Fangting has the worst quality and sense appraisement.