口子酒大曲风味物质的初步探究

摘要

用两种方法研究了口子特有的超高温曲和高温曲中的风味物质。结果表明直接进样比静态顶空进样方法优越,超高温大曲比高温大曲含有的挥发性物质多,为进一步研究口子大曲奠定了基础。%Two methods are adopted to analyze the specific flavor substances in ultra-high and high temperature koji of Kozi liquor.The results showed that direct injection method is superior to static headspace sampling method,and more volatile substances were found in ultra-high koji.The finding in this study laid the foundation for further study of koji of Kozi liquor.