【作者】 李亭； 郎莹； 霍阳阳； 任萱静； 龙尧； 吴伯天； 黄明泉； 孙宝国；

【Author】 Li Ting;Lang Ying;Huo Yangyang;Ren Xuanjing;Long Yao;Wu Botian;Huang Mingquan;Sun Baoguo;Beijing Technology and Business University,Key Laboratory of Brewing Molecular Engineering of China Light Industry;Beijing Technology and Business University,Key Laboratory of Geriatric Nutrition and Health;Guizhou Wangmao Jiuqu Research Institute Co.Ltd.;

【机构】 北京工商大学中国轻工业酿酒分子工程重点实验室； 北京工商大学老年营养与健康教育部重点实验室； 贵州王茅酒曲研究院有限公司；

【摘要】 含硫化合物对白酒风味具有双重作用,既可贡献正向风味,也可导致异味。含硫化合物的种类、浓度以及它们如何与其他化合物相互作用,共同决定了白酒的整体风味特性。本文系统分析了白酒中的挥发性含硫化合物、含硫香气活性化合物和关键含硫香气活性化合物的组成及含量,然后综述了白酒中的含硫化合物对香气和滋味属性的贡献,以及与其它种类化合物和风味属性之间相互作用的研究进展,最后探讨了如何从白酒生产中的发酵、蒸馏、陈酿、后处理等酿造过程中调控含硫化合物的组成。综上,提出未来可进一步探究含硫化合物在白酒中的组成规律、量效规律、互作规律和酿造规律,以期实现定量描述含硫化合物浓度对白酒气味贡献的影响,为白酒品质控制和风味调整提供了科学依据。更多还原

【Abstract】 Sulfur compounds serve a dual role in baijiu flavor,contributing positively but also potentially causing off-flavors.The variety,concentration,and their interaction with other compounds dictate the overall flavor characteristics of baijiu.This article conducts a systematic analysis of the composition and quantities of volatile sulfur compounds,sulfur aroma-active compounds,and key sulfur aroma-active compounds in baijiu.It reviews the contributions of sulfur compounds to baijiu’s aroma and taste attributes,along with their interactions with other compounds and flavor attributes,and discusses controlling sulfur compound composition during baijiu production processes like fermentation,distillation,aging,and post-treatment.In conclusion,it is proposed that the compositional,quantitative,interactions and brewing regulations of sulfur compounds in baijiu can be further explored in the future,thus quantitatively depicting the impact of sulfur compound concentrations on baijiu aroma for quality control and flavor adjustment.更多还原