黃酒揮發(fā)性物質(zhì)分析及檢測方法研究

摘 要：黃酒的獨特風味和口感與其揮發(fā)性物質(zhì)密切相關。本文探討了黃酒的揮發(fā)性物質(zhì)及其重要性，不同檢測方法的原理和應用，旨在結(jié)合不同的檢測技術(shù)和方法，更全面、準確地分析黃酒中的揮發(fā)性成分，為理解黃酒風味形成機制、提高黃酒品質(zhì)和創(chuàng)新發(fā)展提供數(shù)據(jù)支持。

關鍵詞：黃酒；揮發(fā)性物質(zhì)；氣相色譜-質(zhì)譜聯(lián)用；電子鼻技術(shù)

Study on Analysis and Detection of Volatile Compounds in Huangjiu

WANG Huan

（Xinzhou Comprehensive Inspection and Testing Center， Xinzhou 034000， China）

Abstract： The unique flavor and taste of Huangjiu are closely related to its volatile substances. This paper discusses the volatile substances of Huangjiu and their importance， the principle and application of different detection methods， aiming to combine different detection techniques and methods to analyze volatile components in Huangjiu more comprehensively and accurately， and provide data support for understanding the formation mechanism of Huangjiu flavor， improving the quality of Huangjiu and innovative development.

Keywords： Huangjiu; volatile substances; gas chromatography-mass spectrometer; electronic nose technology

黃酒在我國具有深厚的文化與歷史底蘊。（剩余4532字）