酱香型白酒风味及其关键物质分析技术研究进展

Research progress on the flavor and key substance analysis techniques of sauce-flavor Baijiu

酱香型白酒作为中国白酒中的重要流派,以其独特的幽雅细腻香气、醇厚酒体、悠长回味和空杯留香特性而深受广大消费者喜爱。酱香型白酒中的风味物质组成极为复杂,涉及数千种化合物,其中关键风味化合物的识别和特性仍有待深入研究。基于此,该文结合国内外最新研究进展,系统地介绍了酱香型白酒中的主要风味物质及其在酿造过程中的生成环节和变化规律,以及现代分析技术在酱香型白酒关键物质研究中的应用,以期为酱香型白酒工艺的现代化和创新提供理论基础。

Sauce-flavor(Jiangxiangxing)Baijiu is a prominent type of traditional Baijiu in China,admired by consumers for its unique elegant and delicate aroma,full-bodied taste,long-lasting aftertaste,and lingering fragrance in an empty glass.The composition of flavor substances in sauce-flavor Baijiu is extremely complex,involving thousands of substances.The identification and characterization of key flavor substances still require in-depth research.Based on this,combined with the latest research progress at home and abroad,the main flavor substances in sauce-flavor Baijiu,their generation stages and changing patterns during the brewing process,as well as the application of modern analytical techniques in the study of key substances in sauce-flavor Baijiu were systematically introduced,aiming to provide a theoretical foundation for the modernization and innovation of sauce-flavor Baijiu production techniques.