主要论述了中国白酒香型的由来及现状。
The origin and the present situations of liquor flavor types in China were introduced in this paper.
该方法可以作为进一步分析白酒香型之间的关系及新型香型划分的初步参考依据。
Besides, such method could be applied for further analysis of the relations among liquor of different flavor types and for the classification of liquor of new flavor types.
本文综述了白酒香味成分的研究技术和白酒香型的分类等方面研究成果，并详细介绍了白酒香味成分分析方面的研究进展。
This review summarized the techniques of the research on the aromatic composition of Chinese spirits, classification of the flavor type of Chinese spirits and so on.
以46种白酒为样本，以每个样本的乙酸乙酯、己酸乙酯等17种香味成分的气相色谱、气质联用定性定量分析数据和感官评价结果为指标，用聚类分析研究了白酒香型数据。
Based on the data of 17 flavor components in 46 samples that were obtained by GC, GC-MS and sensory evaluation the cluster analysis was used in the aroma recognition of the samples.
以46种白酒为样本，以每个样本的乙酸乙酯、己酸乙酯等17种香味成分的气相色谱、气质联用定性定量分析数据和感官评价结果为指标，用聚类分析研究了白酒香型数据。
Based on the data of 17 flavor components in 46 samples that were obtained by GC, GC-MS and sensory evaluation the cluster analysis was used in the aroma recognition of the samples.
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