(1.北京工商大学 北京食品营养与人类健康高精尖创新中心, 北京 100048;2.北京工商大学 食品质量与安全北京实验室, 北京 100048)
(1.Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China;2.Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China)
Different types of the aroma components and their contribution in the six most well-known distilled spirits were reviewed in this paper. The volatile compositions and the characteristics flavoring compositions of the six most well-known distilled spirits examined in the current study were seen to be rather different. Such as ethyl hexanoate,ethyl butyrate, ethyl pentanoate and 2-methylpropanol, etc, were important odorants of Chinese Baijiu (Chinese liquors) and 3-methylbutyl acetate, 2-phenylethanol, 2-phenylethyl acetate, and ethyl 2-methylpropanoate, etc, were considered to be the aroma-impact volatiles that made remarkable contributions to the overall aroma profile of other five well-known distilled spirits. Gas chromatography-olfactometry (GC-O), aroma extract dilution analysis (AEDA), odour activity values (OAVs), aroma recombination, and omission experiments of flavor compounds were often used to determine the compositions of the characteristic flavor.