| 从香味强度来探讨各类名酒的主体香 |
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| 引用本文： | 倪毓青,吕积国,徐耀,郭洪斌.从香味强度来探讨各类名酒的主体香[J].江西科学,1988(4). |
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| 作者姓名： | 倪毓青 吕积国 徐耀 郭洪斌 |
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| 作者单位： | 江西省科学院应用化学研究所 南昌
(倪毓青，吕积国，徐耀)，江西省科学院应用化学研究所 南昌(郭洪斌) |
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| 摘 要： | 本文通过在GC-1001型双氢焰离子化鉴定器上对国家名酒的分析,测得各酒类的成分含量,根据界限值计算相应的香味强度,着重探讨香味强度和主体香之间的关系,从而为确定白酒的主体香提供一些理论依据。
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| 关 键 词： | 白酒 香型 香味强度 |
INVESTIGATION OF THE MAIN TYPE BOUQUET FOR VARIOUS FAMOUS LIQUOR BY THE INTENSITY OF AROMA |
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| Ni Yuqing,Liu Jiguo,Xu Yao and Guo Hongbing.INVESTIGATION OF THE MAIN TYPE BOUQUET FOR VARIOUS FAMOUS LIQUOR BY THE INTENSITY OF AROMA[J].Jiangxi Science,1988(4). |
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| Authors: | Ni Yuqing Liu Jiguo Xu Yao and Guo Hongbing |
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| Abstract: | Through the analyses of some kinds of national famous liquor on the GC-1001 double-hydrogen flame ion assessor, their composition profiles of various liquor have been measured. The relevant intensity of aroma has been calculated according to their limiting values. An investigation on relationship of their intensity of aroma with their main type bouquet was carried out emphatically so as to find out some theoretical basis for deciding the main type bouquet of white spirit. |
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| Keywords: | White spirit Bouquet type Intensity of aroma |
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