黄酒挥发性物质分析及检测方法研究

摘 要：黄酒的独特风味和口感与其挥发性物质密切相关。本文探讨了黄酒的挥发性物质及其重要性，不同检测方法的原理和应用，旨在结合不同的检测技术和方法，更全面、准确地分析黄酒中的挥发性成分，为理解黄酒风味形成机制、提高黄酒品质和创新发展提供数据支持。

关键词：黄酒；挥发性物质；气相色谱-质谱联用；电子鼻技术

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

黄酒在我国具有深厚的文化与历史底蕴。（剩余4532字）