( ) [10] [2] ( ) ( ) [11] [15] 1995 ( ) [12] 1996 ( ) [13] 2005 ( ) ( ) [14] [2] ( ) 4 [13] ( )

33 7 2017 7 Vol.33No.7 Jul.2017 DOI:10.13652/j.issn.1003-5788.2017.07.043 ResearchprogressofChinesemultiple-flavorliquor CAO Jing YU You-gui CAO Zhi-hua ZENG Hao ( 422000) (Colegeof Food Scienceand ChemicalEngineeringShaoyang UniversityShaoyangHunan422000China) : 12 1 8 1.1 : ; ; ; ; ; [4] Abstract:TheOriginofChineseliquorflavorandthedevelopmentof 8 3 multiple-flavorliquorsaswelastherelationshipamongthetwelve kindsofthem weresummarized.theproductionprocesstechnical 1.1.1 1979 characteristicsformationandflavoringcompositionspropertiesof theeightmultiple-flavorliquorswerereviewedinthisstudy.moreo- verthedevelopmentofmultiple-flavorliquorwasalsoproposed. Keywords:multiple-flavor;relationship offlavortypes;technical process;processcharacteristics;tracecomponents 20 50 60 (1957 1964~1966 ) (1964~1966 ) (1964~1965 ) (1964~1965 ) ; [1]7-9 ; 3 ( [5] ) 1976 [1]10-11 [6] β- 4 2 2 1979 [7] [2]104 1.1.2 1979 [3] 5 : : [4-5] :2016 ( :2016JJ4080); 4 2015 ( :2015NK2103); 2 ( :XJK014AGD015); ( 1.1.3 20 80 :2016FJ02); ( :2016y01) : : (1964 ) E-mail:yufly225@163.com :2017 04 03 200 8 1983 ( ) [9] 1986

2017 7 ( ) [10] [2]103-107 1988 ( ) 1992 2 2 ( ) [11] [15] 1995 ( ) [12] 1996 ( ) [13] 2005 ( ) ( ) [14] 2 12 2.1 8 1.2 12 1 [2]104 8 2 ( ) 4 [13] ( ) [16] 2 2 : [17] 1 Figure1 TherelationshipamongtheMultiple-flavor liquor 2 2 2.2 ; [15] 3 : 2 Figure2 Productiontechniquesofheavyperfumeliquor 3 Figure3 ProductiontechniquesofDongjiu 201

33 7 : 7d; 4) ( 5) ( 2) 8 10 [18] [19] [25] [26] 3 0.55 1 [29] 8 50% 1 [30] 4 [27] [28] [31] 2% [17] 8 ( ; 1 Table1 CharacteristicsofproductiontechniquesofMultiple-Flavorliquor 11~14d ( ( 3 1 1 5 1 ) [20] ) ( 30d ) [21] 29d [22] 39 10 8 6 7 3 30d [23] (3~5 ) 95 ; 7 d; 40 180 ~ 300d ( ) [5] 31%Vol 20~25d 15~30d [24] 12~14d 28~30d 50% 3~6 67%Vol [21] 45~60d [17] 202

2017 7 4 5 Figure4 Comparisonoftotalamountoftracecomponents in Multiple-flavorliquor 2 Figure5 Comparisonoffourestersin Multiple-Flavorliquor [32-39] Table2 Comparisonofaldehydeacidandalcoholin Multiple-Flavorliquor mg/100ml 27.5 58.6 19.6 20.3 4.3 3.39 23.0 30.8 37.4 57.6 80.0 16.3 23.2 41.1 37.3 10.0 15.0 0.4 50.0 7.2 2.9 3.2 2.5 1.6 1.1 9.5 1.36 0.8 132.0 59.3 36.1 46.6 73.0 30.96 37.7 91.9 20.6 5.6 3.6 2.1 16.1 0.7 4.0 46.2 11.4 7.2 6.9 22.9 0.9 14.7 9.7 1.3 1.9 4.0 1.5 3.9 31.1 13.4 7.2 7.8 7.2 0.85 1.8 56.2 48.7 44.2 1.8 5.2 158.5 7.08 7.4 38.0 12.2 77.4 18.3 170.7 189.6 17.67 37.8 30.0 41.0 11.5 2.2 8.8 14.1 2.9 7.4 49.2 22.5 22.5 19.4 20.8 23.30 18.4 17.9 13.3 11.7 9.5 15.5 3.9 1.72 0.7 13.7 104.8 65.2 61.1 63.2 45.2 77.60 47.2 38.0 [340-42] 5 3 Table3 TheStyleCharacteristicsofMultiple-Flavor liquor ( 3) 6 20 [43] 2 4 [44] ( ) 203

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