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中国清香型汾酒风味物质剖析技术体系及关键风味物质研究

Establishment of Analytical Technique System and Study on Key Flavor Substances of Chinese Fen-flavor Liquor

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运用最新的研究技术在提高汾酒微量组分分析体系水平的基础上,首次建立以风味化学理论为基础的中国清香型代表--汾酒的特征风味剖析技术体系,确定汾酒中关键风味化合物、重要风味化合物与特征风味化合物,为发展清香型白酒的酿造理论,推动技术创新奠定基础.
Depending on the system which improves the micro component analysis of Fen flavor liquor with the latest technology,for the first time the technical system of trait flavor analysis of Fen flavor liquor based on the flavor chemistry was established,as well as the key,crucial and characteristic flavors were determined.These have paved the way to the development of brewing theory of Fen flavor liquor and to the promotion of the technical innovation.

Fen-flavor liquorflavor compoundsanalysis

史静霞

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山西杏花村汾酒厂股份有限公司技术中心,山西,汾阳,032205

清香型白酒 风味化合物 剖析

2009

酿酒
中国标准化协会 黑龙江轻工业科学研究院 黑龙江省酒业协会

酿酒

影响因子:0.422
ISSN:1002-8110
年,卷(期):2009.36(4)
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