Research progress on detection technology of volatile flavor substances in Baijiu
Baijiu is a unique distilled liquor in China,which has a long history and plays an important role in Chinese food culture.Due to the differ-ences in brewing technology and raw material selection,Baijiu with different flavors has been formed.So far,Baijiu has been divided into twelve fla-vor types according to its main flavor characteristics.The flavor components of Baijiu account for a small proportion of Baijiu components,and the trace components that play a decisive role in Baijiu flavor only account for l％-2％.The extraction,detection and analysis of trace components in Baijiu are very important for improving the quality of Baijiu.Due to the complexity of Baijiu brewing process,the flavor instability of different batches may occur.In this paper,the main flavor compounds and the influencing factors of different flavor types Baijiu were systematically reviewed,the main de-tection methods of flavor substances were summarized from the aspects of sample treatment,qualitative and quantitative analysis,and the flavor de-tection methods were prospected.It was expected to provide methods and ideas for promoting the innovation of flavor substance detection technology,improving the modern production level of Baijiu,and stabilizing or improving the flavor of Baijiu.
Baijiu flavordetection of flavor substanceDaqupit mudZaopei
NETL
NSTL
万方数据
