摘要
应用气相色谱-质谱联用技术(GC-MS)对贵州有代表性的茅台酒、董酒、习酒、珍酒、习水大曲、青酒、鸭溪窖酒、精酿醇、安酒、怀酒、平坝窖酒、金华白酒等12种白酒作了香气成分的定性研究,得出贵州传统酱香型白酒和浓香型白酒中的挥发性醇类、挥发性酸类、酯类及缩醛类组分的结构和含量,充分体现了贵州白酒的独特性特征。
The flavoring components of 12 representative kinds of Guizhou liquor including Maotai, Dongjiu, Xijiu, Zhenjiu, Xishui Daqu, Qingjiu, Yaxijiaojiu, Jingliangchun, Anjiu, Huaijiu, Pingba Jiaojiu, and Jinhua liquor were analyzed by GC-MS. The structures and contents of volatile alcohols, volatile acids, and esters in Guizhou traditional Maotai-flavor liquor and Luzhou-flavor liquor were introduced in this paper, which fully displayed the special characteristics of Guizhou liquor. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2005年第9期31-35,共5页
Liquor-Making Science & Technology
基金
贵州省教育厅科学基金资助项目(2001)
