白酒风味成分与感官评价的研究进展

Research progress on flavor components and sensory evaluation of Baijiu

该文总结了白酒风味成分与感官评价的研究方法及现状。从白酒风味的分析鉴定方法、风味成分的贡献度、风味成分之间的相互作用出发,结合白酒的感官评价,综述了中国白酒的研究现状,讨论了白酒风味成分研究与感官评价手段相结合对提高白酒品质和安全、促进并推动白酒企业发展的重要性作用,旨在为今后中国白酒风味的研究提供参考。

The research methods and progress of Baijiu(Chinese liquor)flavor and sensory evaluation were summarized in this paper.Based on the analysis and identification methods of Baijiu flavor,the contribution of flavor,as well as the interaction among flavors,combined with the sensory evaluation of Baijiu,the research status of Baijiu was summarized.Besides,the important role of Baijiu flavor research and sensory evaluation to improve the quality and safety of Baijiu and to promote the domestic development of Baijiu companies were discussed,to provide a reference for future research on Baijiu flavor.