期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2017
卷号：13
期号：5
页码：190-195
DOI：10.19026/ajfst.13.5068
出版社：MAXWELL Science Publication
摘要：Fen-flavor liquor is one of the three basic types of Chinese liquors and can be classified into Daqu , Fuqu and Xiaoqu light-flavor Chinese liquors based on the raw materials used as fermentation starter. The characteristic flavor and taste of Fen-flavor liquor is attributed to its different aromatic components. This study compares the production process and characteristics of Daqu , Fuqu and Xiaoqu Fen-flavor liquors. We review the current research status on aroma compounds and developmental trends in light-flavor Chinese liquors to provide a basis for further studies on the flavor compounds in different types of Chinese liquors.
