浓香型白酒挥发性化合物香气贡献及其地域特征研究进展

胡晓龙; 田瑞杰; 樊建辉; 韩素娜; 李建民; 李华; 王亚平; 何培新

doi:10.12187/2022.02.001

浓香型白酒挥发性化合物香气贡献及其地域特征研究进展

1. 河南仰韶酒业有限公司博士后科研工作站, 河南渑池 472400;
2. 郑州轻工业大学食品与生物工程学院, 河南郑州 450001

作者简介: 胡晓龙(1984—),男,河南省杞县人,郑州轻工业大学副教授,博士,主要研究方向为白酒酿造。E-mail:416135824@qq.com;

基金项目: 三门峡市引进高层次人才(团队)创新创业项目(2020111)
国家自然科学基金项目(31801535)
中原产业创新领军人才项目(214100510009)
中图分类号: TS262.3

Research progress on the aroma contribution and their regional characteristics of volatile compounds in Chinese strong-flavor Baijiu

1. Postdoctoral Programme, He'nan Yangshao Liquor Co., Ltd., Mianchi 472400, China;
2. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
Received Date: 2021-05-06
Accepted Date: 2022-02-08

CLC number: TS262.3

摘要: 基于浓香型白酒挥发性化合物的主要特征和基本信息(感官阈值、风味描述、嗅闻时间强度、香气活力值等),综述了浓香型白酒重要呈香物质种类、香气感官描述及其关联性挥发性化合物,以及挥发性化合物的地域特征等,认为:含量低但种类多、感官阈值范围广、香气特征多样及交互作用复杂为浓香型白酒微量成分的主要特征;对浓香型白酒中115种挥发性化合物的感官阈值及其香气贡献度进行梳理,归纳出其中38种重要呈香物质,主要为酸类、酯类、芳香族及醇类化合物;挥发性化合物的组成和含量与浓香型白酒地域特征和香气感官存在明显关联性,如吡嗪类化合物是浓香型白酒中呈现焙烤香的物质基础,乙酸乙酯、2,3,5-三甲基吡嗪、2-戊酮等22种化合物是区分川派和江淮派浓香型白酒的特征挥发性化合物。针对“风味轮”构建及浓香型白酒感官评价中存在的不足,指出未来应就白酒感官描述术语标准体系构建、香气感官特征与挥发性化合物组成的关联性、白酒微量成分之间的交互作用等进行深入研究,促进浓香型白酒关键风味成分筛选及溯源、异味物质控制、系统感官评价方法建立及基于地域环境特征的个性化生态酿造理念形成,为白酒产业高质量发展奠定基础。
- 浓香型白酒 /
- 挥发性化合物 /
- 地域特征 /
- 感官评价 /
- 风味轮
Abstract: Based on the main characteristics and basic information (sensory threshold, aroma description, odor specific magnitude estimation, odor activity value, etc.) of volatile compounds in Chinese strong-flavor Baijiu (CSFB), the important aroma compounds, the description of aroma sensory and its related volatile compounds, as well as the regional characteristics of volatile compounds in CSFB were reviewed. The main characteristics of trace components in CSFB were their low content, wide variety, wide range of sensory threshold value, diverse aroma senses and the complexity of interaction among them. The sensory threshold and aroma contribution of 115 volatile compounds in CSFB were described, and 38 important aroma compounds were concluded, which were mainly assigned into the compounds of acids, esters, aromatic and alcohol. The composition and content of volatile compounds are significantly related to the regional characteristics and aroma senses of CSFB. For example, the compounds assigned into pyrazine are the material basis of roasting aroma in CSFB, and 22 compounds including ethyl acetate, 2,3,5-three methyl pyrazine, 2-Pentanone, etc., were characteristic compounds for distinguishing the CSFB respectively produced from Sichuan and Jianghuai regions. In view of the shortcomings of the sensory evaluation and the construction of flavor wheel of CSFB, it was pointed out that the future research on the system of terminology standard for liquor sensory description, the correlation between aroma sensory characteristics and volatile compounds, and the interaction between trace components of CSFB should be further studied, which aimed to promote research on selecting the key flavor components of liquor, controlling of off-flavor substances, establishing systematic sensory evaluation methods and forming the ecological brewing concept, laying the foundation for the high-quality development of the Baijiu industry.
- Chinese strong-flavor Baijiu /
- volatile compounds /
- regional characteristics /
- sensory evaluation /
- flavor wheel
1. [1]
  胡晓龙.浓香型白酒窖泥中梭菌群落多样性与窖泥质量关联性研究[D].无锡:江南大学,2015.
2. [2]
  HU X L,WANG K L,CHEN M G,et al.Profiling the composition and metabolic activities of microbial community in fermented grain for the Chinese strong-flavor Baijiu production by using the metatranscriptome,high-throughput 16S rRNA and ITS gene sequencings[J].Food Research International,2020,138:109765.
3. [3]
  HU X L,DU H,REN C,et al.Illuminating anaerobic microbial community and cooccurrence patterns across a quality gradient in Chinese liquor fermentation pit muds[J].Applied and Environmental Microbiology,2016,82(8):2506-2515.
4. [4]
  沈怡方.中国白酒感官品质及品评技术历史与发展[J].酿酒,2006,33(4):3-4.
5. [5]
  孙宝国,吴继红,黄明泉,等.白酒风味化学研究进展[J].中国食品学报,2015,15(9):1-8.
6. [6]
  范文来,徐岩,杨廷栋,等.应用液液萃取与分馏技术定性绵柔型蓝色经典微量挥发性成分[J].酿酒,2012,39(1):21-29.
7. [7]
  徐军.浓香型枝江白酒香味成分的分析研究[D].武汉:华中农业大学, 2019.
8. [8]
  徐占成,陈勇,王双.利用SBSE和全二维气质联用(GC×GC-TOFMS)新技术解析白酒香味物质的研究[J].酿酒科技,2012(7):50-51,55.
9. [9]
  范文来,徐岩.白酒79个风味化合物嗅觉阈值测定[J].酿酒,2011,38(4):80-84.
10. [10]
  张馨元,徐岩,王栋,等.优质低度与高度浓香型白酒挥发性风味组分差异特征解析[J].食品与发酵工业,2020,46(15):66-71.
11. [11]
  HE Y X,LIU Z P,QIAN M,et al.Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and descriptive sensory analysis[J].Food Chemistry,2020,331:127335.
12. [12]
  ZHAO D R,SHI D M,SUN J Y,et al.Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography-olfactometry, quantitative measurements, and sensory evaluation[J].Food Research International,2018,105:616-627.
13. [13]
  ZHANG R,WU Q,XU Y.Lichenysin,a cyclooctapeptide occurring in Chinese liquor Jiannanchun reduced the headspace concentration of phenolic off-flavors via hydrogen-bond interactions[J].Journal of Agricultural and Food Chemistry,2014,62(33):8302-8307.
14. [14]
  JIN G Y,ZHU Y,XU Y.Mystery behind Chinese liquor fermentation[J].Trends in Food Science & Technology,2017,63:18-28.
15. [15]
  牛云蔚,李雯慧,肖作兵.白酒风味物质分析研究进展[J].食品科学技术学报,2021,39(2):23-31
  ,90.
16. [16]
  董蔚.浓香型白酒“窖香”特征风味物质解析及其生成途径的研究[D].广东:华南理工大学,2020.
17. [17]
  陈志宏,张汆,徐有山.白酒中风味物质分析研究进展[J].中国酿造,2020,39(6):13-16.
18. [18]
  WANG X X,FAN W L,XU Y.Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography-olfactometry, chemical quantitative and odor activity values analysis[J].European Food Research and Technology,2014,239(5):813-825.
19. [19]
  丁云连.汾酒特征香气物质的研究[D].无锡:江南大学,2008.
20. [20]
  王晓欣.酱香型和浓香型白酒中香气物质及其差异研究[D].无锡:江南大学,2014.
21. [21]
  周庆云.芝麻香型白酒风味物质研究[D].无锡:江南大学,2015.
22. [22]
  NIU Y W,KONG J L,XIAO Z B,et al.Characterization of odor-active compounds of various Chinese “Wuliangye” liquors by gas chromatography-olfactometry, gas chromatography-mass spectrometry and sensory evaluation[J].International Journal of Food Properties,2017,20(1):S735-S745.
23. [23]
  FAN W L,QIAN M C.Identification of aroma compounds in Chinese “Yanghe Daqu” liquor by normal phase chromatography fractionation followed by gas chromatography olfactometry[J]. Flavour and Fragrance Journal,2006,21(2):333-342.
24. [24]
  FAN W L,QIAN M C.Characterization of aroma compounds of Chinese “Wuliangye” and “Jiannanchun” liquors by aroma extract dilution analysis[J].Journal of Agricultural and Food Chemistry,2006,54(7):2695-2704.
25. [25]
  施珂,孙啸涛,沈才洪,等.基于直接-气相色谱-嗅闻的整体感官评价模式分析泸香型白酒的关键香气成分[J].食品工业科技,2020,41(7):208-219.
26. [26]
  DONG W,SHI K,LIU M,et al.Characterization of 3-methylindole as a source of a “mud”-like off-odor in strong-aroma types of base Baijiu[J].Journal of Agricultural and Food Chemistry,2018,66(48):12765-12772.
27. [27]
  刘明.感官分析、风味化学与智能感官技术评价白酒香气的研究[D].南京:南京农业大学, 2012.
28. [28]
  胡晓龙,余苗,曹振华,等.基于高通量测序的窖泥原核微生物群落多样性在退化窖池中的空间异质性[J].食品科学,2020,42(10):86-93.
29. [29]
  沈怡方.试论浓香型白酒的流派[J].酿酒,1992,20(5):10-13.
30. [30]
  张国强.再谈白酒个性化:苏鲁豫皖淡雅绵柔型白酒的初步认识[J].酿酒,2007,35(5):95-98.
31. [31]
  程伟,李娜,张杰,等.江淮地区自然环境对柔和型白酒品质的影响[J].酿酒科技,2019(6):59-64.
32. [32]
  范广璞,张安宁,王传荣,等.论浓香型白酒的流派[J].酿酒科技,2004(1):81-83.
33. [33]
  张杰,程伟,潘天全,等.浓香型白酒风味成分研究现状及展望[J].酿酒,2019,46(1):29-32.
34. [34]
  WANG X,DU H,ZHANG Y,et al.Environmental microbiota drives microbial succession and metabolic profiles during Chinese liquor fermentation[J].Applied and Environmental Microbiology,2018,84(4):e02369-17.
35. [35]
  WANG X S,DU H,XU Y.Source tracking of prokaryotic communities in fermented grain of Chinese strong-flavor liquor[J].International Journal of Food Microbiology,2017,244:27-35.
36. [36]
  DU H,WANG X S,ZHANG Y H,et al.Exploring the impacts of raw materials and environments on the microbiota in Chinese Daqu starter[J].International Journal of Food Microbiology,2019,297:32-40.
37. [37]
  王鹏,蒋超,崔磊,等.安徽地产白酒风味构成的分析研究[J].中国酿造,2018,37(5):37-41.
38. [38]
  唐平,卢君,毕荣宇,等.赤水河流域不同地区酱香型白酒风味化合物分析[J].食品科学,2021,42(6):274-281.
39. [39]
  齐晓茹,严超,宋春华,等.OAV法分析河北地区3种白酒香气成分[J].酿酒科技,2018(9):95-100.
40. [40]
  范文来,龚舒蓓,徐岩.白酒有机酸谱[J].酿酒,2019,46(1):37-42.
41. [41]
  宋波.白酒中各种成分对酒质的影响[J].酿酒科技,2011(12):65-67.
42. [42]
  张方,张宿义,苏占元,等.有机酸对浓香型白酒品质及其酿造过程影响的研究进展[J].酿酒科技,2016(1):94-97,102.
43. [43]
  苏华.微量成分对浓香型白酒影响综述[J].山东食品发酵,2001(3):32-33.
44. [44]
  刘晓辉,郝引璋.浅谈新型白酒中酸含量对酒质的影响[J].酿酒,2001(3):39.
45. [45]
  WANG L L,FAN S S,YAN Y,et al.Characterization of potent odorants causing a pickle-like off-odor in moutai-aroma type Baijiu by comparative aroma extract dilution analysis,quantitative measurements, aroma addition, and omission studies[J].Journal of Agricultural and Food Chemistry,2020,68(6):1666-1677.
46. [46]
  周文杰,张芳,王鹏,等.基于GC-MS/GC-O结合化学计量学方法研究库尔勒香梨酒的特征香气成分[J].食品科学,2018,39(10):222-227.
47. [47]
  范文来,徐岩.白酒香气物质研究的方法学[J].食品科学技术学报,2018,36(3):1-10.
48. [48]
  白乐宜,颜振敏,冯梦茹,等.四种芝麻香型白酒中香气活性成分分析[J].食品与发酵工业,2020,46(2):272-276.
49. [49]
  GAO W J,FAN W L,XU Y.Characterization of the key odorants in light aroma type Chinese liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies[J].Journal of Agricultural and Food Chemistry,2014,62(25):5796-5804.
50. [50]
  易封萍,马宁,朱建才.基于GC-O、OAV及Feller加和模型对酱香型习酒特征香气成分的分析[J].食品科学,2022,43(2):242-256.
51. [51]
  王晓欣,范文来,徐岩.应用GC-O和GC-MS分析酱香型习酒中挥发性香气成分[J].食品与发酵工业,2013,39(5):154-160.
52. [52]
  王娟,李娟,夏艳秋,等.酒花浸膏关键性香气成分分析[J].食品科学,2019,40(8):155-161.
53. [53]
  马宇,黄永光,唐东亚,等.金银花纯花固态发酵酒风味特征及活性功能成分分析[J].食品科学,2018,39(24):249-255.
54. [54]
  任晓宇,锁然,裴晓静,等.红枣白兰地中特征风味物质的感官组学[J].食品科学,2019,40(4):199-205.
55. [55]
  中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.浓香型白酒:GB/T 10781.1—2006[S].北京: 中国标准出版社,2006.
56. [56]
  张金修,张雪飞.探讨浓香型白酒中微量成分与酒质的关系[J].酿酒科技,2013(7):72-74.
57. [57]
  周轩.浓香型白酒基酒挥发性成分分析及等级识别研究[D].镇江:江苏大学,2019.
58. [58]
  陈龙.浓香型白酒生产中主体风味物质变化规律的探讨[J].酿酒科技,2020(5):60-64.
59. [59]
  王志强,蒋学剑,汤井立,等.多轮底混合蒸馏工艺提高浓香型白酒品质的研究[J].酿酒,2020,47(1):53-56.
60. [60]
  ZHENG J,LIANG R,WU C D,et al.Discrimination of different kinds of Luzhou-flavor raw liquors based on their volatile features[J].Food Research International,2014,56:77-84.
61. [61]
  何培新,胡晓龙,郑燕,等.中国浓香型白酒“增己降乳”研究与应用进展[J].轻工学报,2018,33(4):1-12.
62. [62]
  李俊辉,刘英杰,隋丽娜,等.浓香型白酒增加己酸乙酯降低乳酸乙酯的研究进展[J].中国酿造,2019,38(1):1-4.
63. [63]
  姜超.浓香型白酒主体香气成分分析及品质提升技术研究[D].秦皇岛:河北科技师范学院,2018.
64. [64]
  赖登燡,林东,王久明,等.浓香型白酒“增己降乙”与酿酒工艺的关联性研究[J].酿酒,2021,48(1):3-10.
65. [65]
  王晓欣,徐岩,范文来,等.浓香型习酒挥发性香气成分研究[J].酿酒科技,2013(1):31-38.
66. [66]
  曹长江.孔府家白酒风味物质研究[D].无锡: 江南大学,2014.
67. [67]
  郭学武,范恩帝,马冰涛,等.中国白酒中微量成分研究进展[J].食品科学,2020,41(11):267-276.
68. [68]
  FAN W L,QIAN M C.Headspace solid phase microextraction and gas chromatography-olfactometry dilution analysis of young and aged Chinese “Yanghe Daqu” liquors[J].Journal of Agricultural and Food Chemistry,2005,53(20):7931-7938.
69. [69]
  FAN H Y,FAN W L,XU Y.Characterization of the key odorants in Chinese Chixiang aroma-type liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies[J].Journal of Agricultural and Food Chemistry,2015,63(14):3660-3668.
70. [70]
  中华人民共和国卫生部.食品安全国家标准蒸馏酒及其配制酒: GB 2757—2012[S].北京:中国标准出版社,2012.
71. [71]
  史冬梅,王松,赵东瑞,等.GC-MS/SIM法检测103种白酒中6种酚类化合物[J].中国食品学报,2019,19(4): 235-248.
72. [72]
  SONG X B,ZHU L,WANG X L,et al.Characterization of key aroma-active sulfur-containing compounds in Chinese Laobaigan Baijiu by gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography coupled with sulfur chemiluminescence detection[J].Food Chemistry,2019,297:124959.
73. [73]
  吴继红,黄明泉,郑福平,等.健康白酒的研究进展[J].食品科学技术学报,2019,37(2):17-23.
74. [74]
  孙惜时,李文华,李荣,等.芝麻香型白酒中硫化物和吡嗪类成分的抗氧化活性[J].酿酒,2013,40(4):57-60.
75. [75]
  SAAD S D,YASSER M T,MUHAMMAD A I,et al.The anticancer,antioxidant and antimicrobial properties of the sesquiterpene β-caryophyllene from the essential oil of Aquilaria crassna[J].Molecules,2015,20(7):11808-11829.
76. [76]
  CHAINY G B,MANNA S K,CHATURVEDI M M,et al.Anethole blocks both early and late cellular responses transduced by tumor necrosis factor: Effect on NF-kappaB,AP-1,JNK,MAPKK and apoptosis[J].Oncogene,2000,19(25):2943-2950.
77. [77]
  LI Q Q,WANG G D,HUANG F R,et al.Antineoplastic effect of beta-elemene on prostate cancer cells and other types of solid tumour cells[J].Journal of Pharmacy and Pharmacology,2010,62(8):1018-1027.
78. [78]
  MA E L,LI Y C,TSUNEKI H,et al.Beta-eudesmol suppresses tumour growth through inhibition of tumour neovascularisation and tumour cell proliferation[J].Journal of Asian Natural Products Research,2008,10(2):159-167.
79. [79]
  刘明,钟其顶,熊正河,等.酒类“风味轮”及在白酒感官描述分析技术上的应用前景[J]. 酿酒,2011,38(2):15-22.
80. [80]
  秦含章.名优白酒的香型[J].食品与发酵工业,1985,11(3):36-40
  ,70.
81. [81]
  王建科.多粮浓香醇厚风格白酒的生产实践[J].酿酒,2019,46(2):76-80.
82. [82]
  吴广黔,曹文涛.白酒品评技巧的心得体会[J].酿酒科技,2019(6):78-81.
83. [83]
  邓少平.中国白酒评酒方法的科学化问题[J].酿酒,1997(2):1-4.
84. [84]
  周恒刚.读“中国白酒评酒方法的科学化问题”有感[J].酿酒,1997(3):3.
85. [85]
  周维军,左文霞,吴建峰,等.浓香型白酒风味轮的建立及其对感官评价的研究[J].酿酒,2013,40(6):31-36.
86. [86]
  MEILGAARD M C,DALGLIESH C E,CLAPPERTON J F.Beer flavour terminology[J].Journal of the Institute of Brewing,1979,85(1):38-42.
87. [87]
  GAWEL R,OBERHOLSTER A,FRANCIS I L.A “Mouth-feel Wheel”:Terminology for communicating the mouth-feel characteristics of red wine[J].Australian Journal of Grape and Wine Research,2000,6(3):203-207.
88. [88]
  WISHART D.The flavour of whisky[J].Significance,2009,6(1):20-26.
89. [89]
  JOLLY N P,HATTING S.A brandy aroma wheel for South African brandy[J].South African Journal of Enology,2001,22(1):16-21.
90. [90]
  RIU-AUMATELL M,VICHI S,MORA-PONS M,et al.Sensory characterization of dry gins with different volatile profiles[J].Journal of Food Science,2008,73(6):S286-S293.
91. [91]
  吴生文,林培,叶芝红,等.特香型白酒风味轮的构建及典型感官特性描述研究[J].中国酿造,2021,40(1):148-153.
92. [92]
  高景炎,李婷婷,杜艳红,等.应用风味轮理论研究红星白酒感官特征[J].酿酒科技,2020(12):17-24.
93. [93]
  XIAO Z B,YU D,NIU Y W,et al.Characterization of different aroma-types of chinese liquors based on their aroma profile by gas chromatography-mass spectrometry and sensory evaluation[J].Flavour and Fragrance Journal,2016,31(3):217-227.
94. [94]
  张健,赵镭,欧阳一非,等.现代仪器分析技术在白酒感官评价研究中的应用[J].食品科学,2007,28(10):561-565.
95. [95]
  HE X M,HUANG Y M,GORSKA-HORCZYCZAK E,et al.Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment[J].Food Chemistry,2021,337:128002.
96. [96]
  CHENG P Y,FAN W L,XU Y.Determination of Chinese liquors from different geographic origins by combination of mass spectrometry and chemometric technique[J].Food Control,2014,35(1):153-158.
97. [97]
  程平言.不同香型、产地、等级白酒数字化分类方法学研究[D].无锡: 江南大学,2013.
98. [98]
  程平言,范文来,徐岩.基于质谱与化学计量学的白酒原产地鉴定[J].质谱学报,2014,35(1):32-37.
99. [99]
  刘芳,杨康卓,张建敏,等.基于电子鼻和气质联用技术的浓香型白酒分类[J].食品与发酵工业,2020,46(2):73-78.
100. [100]
  张伟建,范文来,徐岩,等.沂蒙老区浓香型白酒香气成分分析[J].食品与发酵工业,2019,45(10):188-193.
101. [101]
  CHENG P Y,FAN W L,XU Y.Quality grade discrimination of Chinese strong aroma type liquors using mass spectrometry and multivariate analysis[J].Food Research International,2014,54(2):1753-1760.
102. [102]
  祝成.浓香型白酒基酒指纹图谱的模式识别研究[D].自贡:四川理工学院,2012.
1. [1]
  李敏 , 贺姗姗 , 杨钰雯 . 改良QuEChERS方法结合超高效液相色谱测定火腿肠中杂环胺类化合物. 轻工学报, 2024, 39(5): 60-70. doi: 10.12187/2024.05.007

点击查看大图

计量

PDF下载量: 75
文章访问数: 4384
引证文献数: 0

通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

浓香型白酒挥发性化合物香气贡献及其地域特征研究进展

作者简介: 胡晓龙(1984—),男,河南省杞县人,郑州轻工业大学副教授,博士,主要研究方向为白酒酿造。E-mail:416135824@qq.com;

Research progress on the aroma contribution and their regional characteristics of volatile compounds in Chinese strong-flavor Baijiu

计量

通讯作者: 陈斌, bchen63@163.com

浓香型白酒挥发性化合物香气贡献及其地域特征研究进展

作者简介:胡晓龙(1984—),男,河南省杞县人,郑州轻工业大学副教授,博士,主要研究方向为白酒酿造。E-mail:416135824@qq.com

English Abstract

Research progress on the aroma contribution and their regional characteristics of volatile compounds in Chinese strong-flavor Baijiu

目录

浓香型白酒挥发性化合物香气贡献及其地域特征研究进展

作者简介: 胡晓龙(1984—),男,河南省杞县人,郑州轻工业大学副教授,博士,主要研究方向为白酒酿造。E-mail:416135824@qq.com;

Research progress on the aroma contribution and their regional characteristics of volatile compounds in Chinese strong-flavor Baijiu

计量

文章相关

通讯作者: 陈斌, bchen63@163.com

浓香型白酒挥发性化合物香气贡献及其地域特征研究进展

作者简介:胡晓龙(1984—),男,河南省杞县人,郑州轻工业大学副教授,博士,主要研究方向为白酒酿造。E-mail:416135824@qq.com

English Abstract

Research progress on the aroma contribution and their regional characteristics of volatile compounds in Chinese strong-flavor Baijiu

目录