黄酒滋味物质的感知、形成、分析技术和影响因素OA
Perception,formation,analysis techniques and influencing factors of taste substances in Huangjiu
中国黄酒是我国独特的发酵酒,被公认为世界上最古老的酒之一,深受广大消费者喜爱.黄酒的滋味是消费者感知黄酒品质的首要因素,且滋味特征与黄酒中的功效成分密切相关,然而现有关于黄酒滋味的研究仍存在一定的局限性,缺乏系统性的阐述,因此,该文对黄酒中滋味物质的研究现状进行总结,系统性地综述了黄酒滋味物质的感知、形成和分析技术,并讨论了滋味的影响因素,旨在进一步深入了解黄酒的滋味物质和特征,为黄酒的风味品质和质量控制提供一定的科学依据.
Chinese Huangjiu is a unique fermented alcoholic drink in China,it is recognized as one of the oldest alcoholic drink in the world and is deeply loved by consumers.The taste of Huangjiu is the primary factor for consumers to perceive its quality,and the taste characteristics are closely related to the functional components in Huangjiu.However,existing research on the taste of Huangjiu had certain limitations and lacks systematic elaboration.Therefore,in this paper,the research status of taste substances in Huangjiu was summarized,the perception,formation and analysis techniques of taste substances in Huangjiu were systematically reviewed,and the influencing factors of taste substances were discussed,aiming to further understand the taste substances and characteristics of Huangjiu,and provide a certain scientific basis for the flavor quality and quality control of Huangjiu.
陈艳芯;何泽琪;温林凤;曹庸
华南农业大学食品学院广东省功能食品活性物重点实验室,广东 广州 510642华南农业大学食品学院广东省功能食品活性物重点实验室,广东 广州 510642华南农业大学食品学院广东省功能食品活性物重点实验室,广东 广州 510642华南农业大学食品学院广东省功能食品活性物重点实验室,广东 广州 510642
轻工纺织
黄酒滋味感知形成分析技术影响因素
Huangjiutaste perceptionformationanalysis technologyinfluencing factor
《中国酿造》 2026 (1)
28-35,8
广东省功能食品活性物重点实验室(2018B030322010)
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