食醋发酵过程中风味物质的研究

Research on the Flavor Substances in Vinegar Fermentation Process

从食醋发酵的原料、工艺过程以及食醋的研究现状等方面,全面地论述了食醋中风味物质的产生机理、过程、量以及作用,说明了这些风味物质对食醋质量有影响,从而为提高食醋质量提供了参考。

Refer to the raw materials, process of vinegar fermentation and research status of vinegar, comprehensively present the formation mechanism,process, amount and function of flavor substances in vinegar, indicating that the effect of flavor substances on the quality of vinegar, so as to provide reference for improving the quality of vinegar.