Research Progress in the Application of OAV/ROAV Value in the Characterization of Baijiu Flavor
The traditional description of Baijiu flavor is mainly based on the comprehensive evaluation of its physiochemical indexes and sensory eval-uation.The senses are subject to various factors such as environment,temperature,personal mood,and time of tasting.Aroma activity value(OAV)/rel-ative aroma activity value(ROAV)are introduced into the study,and the physicochemical indexes are transformed from the data dimension to the di-mension describing aroma intensity,so as to further reveal the contribution of aroma components to the aroma system of Baijiu.OAV/ROAV are effec-tive technical means to characterize the flavor of the liquor body,and has been widely used in the study of Baijiu flavor.This paper mainly reviews the research progress in the application of OAV/ROAV and a series of analytical methods in the characterization of the aroma system of Baijiu in recent years.The difficulties and limitations in the current research of OAV/ROAV are discussed,and the development prospect of relevant technologies in the characterization of the aroma components of Baijiu is prospected.
万方数据
维普
