CAJ | 학술논문

利用气相色谱技术对宣酒小窖芝麻型白酒整个蒸馏过程的11个馏段进行白酒风味物质全分析检测，通过对各馏段香味物质数据收集和讨论，解析了芝香小窖香醅中醇类、有机酸类、酯类、醛酮类及其它类化合物在蒸馏过程中的种类、数量及其迁移规律。
이용기상색보기술대선주소교지마형백주정개증류과정적11개류단진행백주풍미물질전분석검측，통과대각류단향미물질수거수집화토론，해석료지향소교향배중순류、유궤산류、지류、철동류급기타류화합물재증류과정중적충류、수량급기천이규률。
Flavor components of 11 distillation sections in Xuanjiu Small Pits sesame flavor liquor were completely analyzed using gas chromatograph(GC).BycollectingandanalyzingthedataofGC,category,quantityandmigrationpatternsofalcohols,organicacids,esters, aldehydes, ketones and other compounds in the sesame flavor small pits incense grains during the distillation were resolved.