硫化合物和Baijiu风味之间的关系:组成,风味特征和调制
Ting Li1, Ying Lang2, Yangyang Huo1
1Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Beijing 100048, China.
Food chemistry
|February 20, 2026
概括
硫化合物是Baijiuu的关键.
科学领域:
- 食品化学 食品化学
- 分析化学 分析化学
- 感官科学 感官科学
背景情况:
- 酒 (Baijiu) 是一种传统的中国蒸酒,在中国非常受欢迎.
- 它复杂的香味对质量和消费者偏好至关重要.
- 硫化合物尽管是微量成分,但由于它们的低气味值,对Baijiu的气味有很大影响.
研究的目的:
- 审查目前在Baijiu检测和描述硫化合物的进展.
- 在Baijiu生产过程中探索硫化合物的感觉作用,相互作用和监管策略.
主要方法:
- 关于Baijiu芳香成分研究的综合文献综述.
- 报告的挥发性,芳香活性和关键芳香活性硫化合物的分析.
- 检查与硫化合物感官贡献和生产监管相关的发现.
主要成果:
- 总共有228种挥发性,44种芳香活性和5种关键芳香活性硫化合物已在Baijiu被确定.
- 江风味的Baijiu显示了最高的多样性,有多达125个硫化合物.
- 甲基三硫化物可以达到非常高的度 (33,360μg/L) 在Nong风味的Baijiu;硫化合物有助于酒,和芝麻的音符,通过与和酸的相互作用增强风味的复杂性.
结论:
- 硫化合物是Baijiu特有的芳香特征不可或缺的贡献者.
- 了解它们在不同品味中所扮演的不同角色和度,对于质量控制至关重要.
- 在发酵,蒸和老化过程中有效的调节策略对于管理硫化合物和优化Baijiu质量至关重要.
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