酱香型白酒空杯香的研究现状与展望OA
Research status and prospects of lingering aroma of sauce-flavor Baijiu in the empty cup
白酒空杯香是指将白酒饮尽或倒出后,残留在酒杯中的香气,以酱香型白酒较为突出,是白酒品质评价的重要指标.其形成是一个复杂的物理化学过程,涉及多种化合物的挥发、吸附和相互作用,并受化合物挥发性及环境因素的密切影响.该文通过对空杯香的形成机理、分析方法及影响因素的研究进展进行梳理,系统综述了酱香型白酒空杯香的研究现状与发展趋势,指出当前研究中存在的主要问题,并对未来研究方向提出展望,旨在为酱香型白酒的品质评价、品质提升及产业发展提供理论技术支撑.
The lingering aroma of Baijiu in the empty cup is defined as the fragrance remaining in the cup after the Baijiu is consumed or poured out.This characteristic is particularly prominent in sauce-flavor(Jiangxiangxing)Baijiu and serves as an important indicator for evaluating Baijiu quality.Its formation is recognized as a complex physicochemical process,involving the volatilization,adsorption,and interactions of various compounds,which are closely influenced by the volatility of the compounds and environmental factors.In this paper,the research progress on the formation mech-anisms,analytical methods,and influencing factors of lingering aroma in the empty cup,the current research status and development trends of the lin-gering aroma were systematically summarized.Key issues in existing research were identified,and future research directions were proposed,aiming to provide theoretical and technical support for the quality evaluation,quality enhancement,and industrial development of sauce-flavor Baijiu.
钱春勤;李金彦;何开萍;陈甜;尹海燕;陈旺;王金龙
贵州习酒股份有限公司,贵州 遵义 564622贵州习酒股份有限公司,贵州 遵义 564622||贵州省白酒制造业创新中心,贵州 遵义 564622贵州习酒股份有限公司,贵州 遵义 564622贵州习酒股份有限公司,贵州 遵义 564622贵州习酒股份有限公司,贵州 遵义 564622贵州习酒股份有限公司,贵州 遵义 564622贵州习酒股份有限公司,贵州 遵义 564622||贵州省白酒制造业创新中心,贵州 遵义 564622
轻工纺织
酱香型白酒空杯香挥发性化合物感官评价品质控制
sauce-flavor Baijiulingering aroma in the empty cupvolatile compoundssensory evaluationquality control
《中国酿造》 2026 (3)
1-6,6
贵州省科技支撑计划项目(黔科合支撑2025一般037)
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