白酒、啤酒和葡萄酒中风味成分硫化物研究进展

Research Progress of Sulfur Compounds in Baijiu,Beer and Wine

近期,对酒中的风味物质成分的研究进入了热潮。其中有一部分研究就集中在含硫化合物上,它是酒中一种特殊芳香化合物,可以以较低的阈值对酒体产生较大的影响。本文综述了不同酒中含硫化物的风味影响、来源、检测方法及发展;包括了对不同类型酒的提取方法、分析仪器及其对感官特性及相关硫化物对酒体风味的整体影响,并提出了酒中含硫化合物检测方法的未来研究方向。

Recently,the study of flavor components in wine has been in the upsurge.Part of the research has focused on sulfur compounds,a special aromaticity in wine that can have a greater impact at lower thresholds.In this paper,the flavor effects,sources,detection methods and development of sulfur compounds in different wines were reviewed The extraction methods,analytical instruments and their effects on the sensory characteristics of different types of wines and the overall effect of related sulfides on the flavor of wines were included.The future research directions of the detection methods of sulfur compounds in wine were also put forward.