【摘 要】
：
Chinese liquor is one of the oldest distillates in the world and can be classified into five categories according to their aroma characteristics:strong arom
【机 构】
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Laboratory of Brewing Microbiology and Applied Enzymology,Key Laboratory of Industrial Biotechnology
论文部分内容阅读
Chinese liquor is one of the oldest distillates in the world and can be classified into five categories according to their aroma characteristics:strong aroma type,light aroma type,soy sauce aroma type,sweet honey type,and miscellaneous type.Volatile compounds are only trace compounds in Chinese liquor,but they are extremely important for the flavor profile of Chinese liquor.The aim of this review is to discuss the relative importance of volatile compounds to the flavor of Chinese liquors.
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