传统黄酒风味物质研究进展

Research progress of the flavor compounds in traditional Huangjiu

黄酒是我国传统的低度发酵酒,因其具有营养丰富、口感醇厚等特点而深受大众喜爱。受人们饮食习惯与地方物产的影响,各地黄酒风味各异,且风味物质成分复杂,因此对黄酒风味物质的探索成为当前重点研究方向之一。随着仪器的更新换代、检测技术的飞速发展以及风味研究理论的逐步深入,关于黄酒风味的研究从最初简单的风味物质解析到感官评定的辅助分析与鉴定,再到风味组学研究的逐步建立,对黄酒风味物质的研究逐步变得系统而严谨。随着人们对食品安全的关注和对食品品质的严格要求,黄酒中有害异味物质的研究也备受关注。如何调控或清除黄酒中有害异味物质也已成为新的研究热点。本文从近年来学者对黄酒的研究入手,对黄酒风味物质的区域分布、种类、含量、提取、检测、发酵工艺及风味物质的影响因素、黄酒中异味物质及危害等进行了文献综述,拟为黄酒风味物质的进一步研究、黄酒行业酒类品质提升提供文献参考。

Huangjiu is a traditional low-grade fermented wine in China,which is popular for its characteristic such as nutritional abundance and mouth feel alcoholism.The flavor of Huangjiu varies from region to region,and the compositions of flavor substances is complex,so that the exploration of flavor substances of Huangjiu becomes one of the current key research directions influenced by people's dietary habits and local products.With the upgrading of instruments,the rapid development of detection technology and the gradual deepening of flavor research theory,the research on the flavor of Huangjiu has gradually become systematic and rigorous.The research about the flavor of Huangjiu is from the initial simple analysis of flavor substances to the auxiliary analysis and identification of sensory evaluation,and then the gradual establishment of flavor omics research has been established.The study on the harmful odors in Huangjiu has also been paid much more attention with people's attention to food safety and the strict standards for food quality.It has been become a new research hotspot about how to regulate or eliminate the harmful odors in Huangjiu.Based on the research of scholars on Huangjiu in recent years,this paper summarized the regional distribution,types,content,extraction,detection,fermentation technology,influencing factors on flavor substances,odor substances in Huangjiu and their harm.This article will provide the literature references for the further research on the flavor compounds of Huangjiu and the improvement of liquor quality in the Huangjiu industry.