豉香型白酒的风味物质研究现状及展望

Research Status and Prospect of Flavor Compounds in Soy Flavor Liquor

豉香型白酒是中国白酒12种香型的其中一种,为广东珠三角地区的地方性传统低度白酒,以其澄清透明的颜色,独特的豉香及醇和甘滑的口感等特点深受海内外广大消费者的喜爱。该文从豉香型白酒的特征性风味物质、风味物质的来源和风味物质检测分析技术的发展这三个方面概述豉香型白酒的研究现状,并对豉香型白酒风味物质的研究和发展进行展望,为以后的豉香型白酒风味化学的研究提供参考。

Soy flavor liquor was one of the twelve flavor types of Chinese liquor.It was a kind of local traditional low alcohol liquor in the Pearl River Delta region of Guangdong Province.It was loved by consumers at home and abroad for its clear and transparent color,unique black bean flavor,mellow and smooth taste.The research status of soy flavor liquor was summarized from three aspects of the characteristic flavor substances,the source of flavor substances and the development of detection and analysis technology of flavor substances.The research and development of flavor compounds in soybean flavor liquor were prospected,which could provide reference for the future research on flavor chemistry of soy flavor liquor.