将电子烟口味与精酿啤酒和葡萄酒搭配

作者： 研发团队，CUIGUAI调味品 出版：广东独特风味有限公司 最后更新：  八月 17，2026 WhatsApp 和你 法式： +86 189 2926 7983   电子邮箱：info@cuiguai.com 精酿啤酒文化、葡萄酒鉴赏和电子烟融合成一种成人共享的感官生活方式，是高端尼古丁市场中最具商业价值的消费趋势之一。同时对精酿啤酒或葡萄酒充满热情的经验丰富的电子烟爱好者越来越多地将他们的电子烟体验视为一种有意的感官体验——选择电子烟油的口味，就像侍酒师选择葡萄酒搭配或经过认证的酒师推荐啤酒搭配一样。了解使某些电子烟口味与特定啤酒和葡萄酒相搭配，而另一些口味则相冲突的香气化学是这种新兴搭配文化的基础。 对于 B2B 电子烟液香料制造商和品牌开发商而言，啤酒和葡萄酒搭配场合代表了一个由复杂的感官期望、为质量付费的意愿以及对复杂风味特征的偏好所定义的高端细分市场。花 25 美元购买 4 包精酿 IPA 的消费者将投资购买真正与啤酒相得益彰的优质电子烟油。本指南提供了科学框架和实用的配对情报，用于开发和营销专门针对精酿饮料场合进行优化的电子液体浓缩液。

1. 饮料与电子烟搭配的科学：香气化学原理

有效的电子烟与饮料搭配不是凭直觉的猜测——而是应用感官科学。控制食物和葡萄酒搭配的相同原则（互补的香气系列、对比的感官元素、桥接共享的化合物）直接适用于电子液体蒸汽与精酿啤酒和葡萄酒的搭配。从化学层面理解这些原则使配方设计师和品牌开发商能够提出基于证据的配对建议。

1.1 啤酒和葡萄酒如何构建其香气特征

Research published in the ACS Journal of Agricultural and Food Chemistry (Wang, Frank and Steinhaus, 2024; reported by Technology Networks, October 2024) conducted a systematic analysis identifying 29 key aroma compounds in beer and 32 in wine, characterizing the molecular fingerprints that differentiate these two fermented beverages. The research found that stronger fruity aromas contributed most significantly to wine-like aroma perception — a finding directly relevant to e-liquid pairing, as it confirms that fruity e-liquid flavors share the most aroma-family overlap with wine's aromatic character. The Wine & Spirit Education Trust (WSET) — the world's leading provider of qualifications for the wine and spirits industry — articulates the flavor-building mechanism of beer in its educational resources: malt toasting creates biscuit, toffee, caramel, chocolate, and tobacco notes; late-addition hops contribute citrus, tropical fruit, pine, resin, and earthy aromas; yeast fermentation adds fruity esters; and adjunct ingredients in craft beer extend this palette infinitely toward pastry, fruit, spice, and botanical character. Each of these flavor families has direct e-liquid counterparts that can either complement or contrast effectively.

1.2 电子烟与饮料配对的三种配对原则

经典的饮料搭配科学认识到三种基本的搭配策略，每种策略都会产生截然不同的感官结果：

• 互补搭配：电子烟油和饮料之间的香气系列相匹配。当啤酒/葡萄酒和电子烟液都含有高浓度的相同芳香族化合物家族（例如，新英格兰 IPA 和芒果电子烟液中的热带酯）时，两者的综合感官体验都会增强两者 - 每一种都使另一种看起来更丰富、更明确。这是最直观、最可靠的成功配对策略
• Contrasting pairing: using opposing sensory elements to create balance. A high-bitterness IPA paired with a sweet dessert e-liquid (vanilla custard, caramel) creates a bitter-sweet contrast that mirrors the classic beer-dessert food pairing, with the sweetness of the vape softening the beer's bitterness and the beer's hop character cutting through the e-liquid's sweetness
• 桥接配对：利用饮料和电子烟液中较低浓度的共享化合物家族作为共享锚。具有微妙香草橡木特征的葡萄酒与香草电子液体搭配并不是因为香草占主导地位，而是因为共享的香草醛化合物在两种体验之间创造了潜意识的感官一致性

2. 精酿啤酒搭配指南：按啤酒风格分类

Craft beer's extraordinary flavor diversity — spanning from the piney bitterness of a West Coast IPA to the silky chocolate richness of an imperial stout — creates a broad pairing landscape with different e-liquid profiles performing optimally across different styles. The following category-by-category analysis applies the aroma chemistry framework to the most commercially significant craft beer styles.

2.1 新英格兰IPA（NEIPA）/朦胧IPA：热带水果烟油

新英格兰 IPA 的特点是其浓郁的果味、低苦味的芳香特征，源自富含萜烯的品种的大量晚酒花和干酒花添加，特别是月桂烯（热带，芒果邻近），芳樟醇（花香，轻微的薰衣草），香叶醇（玫瑰，桃子）和 β-蒎烯（松树柑橘）。这些啤酒花萜烯通过活性酵母进行生物转化，产生丰富的酯化合物，复制热带水果的特征：乙酸异戊酯（香蕉）、丁酸乙酯（菠萝/桃子）和己酸乙酯（百香果）。 这使得 NEIPA 成为与热带水果烟油口味互补性最强的精酿啤酒风格。共享的萜烯和酯类化合物家族创造了真正的风味放大——芒果百香果电子烟油与 NEIPA 一起创造了一种感官体验，其中啤酒和电子烟似乎比单独的任何一种都更加浓郁的果味。 最佳 NIPA 电子烟油搭配：

• 芒果-百香果：基准互补配对；啤酒花萜烯和芒果风味之间的月桂烯重叠创造了真正的分子桥接
• 桃-杏：NEIPA 和桃的特征中与香叶醇相邻的特征；桃子电子烟中的内酯化合物与朦胧 IPA 的奶油口感相结合
• Pineapple-coconut: ethyl butyrate overlap creates complementary tropical impact; coconut's lactone character aligns with the smoothness of an unfiltered, yeast-hazy body
• 荔枝：荔枝风味中的芳樟醇和 NIPA 干啤酒花特性创造了自然的桥接

NIPA 啤酒花特征中富含芳樟醇的花香与电子烟油中的植物风味类别直接相关。含芳樟醇花香烟油详细技术分析请参见： Floral Flavors in Vaping: Rose, Jasmine, and Hibiscus — 它涵盖了与花香啤酒花精酿啤酒自然搭配的植物概况背后的香气复合工程。

2.2 西海岸 IPA：柑橘和松树概况

西海岸 IPA 的特点是明显的苦味（高 IBU）、树脂般的松树和柑橘啤酒花特征，以及干燥、干净的余味，呈现出与其朦胧表亲不同的搭配动态。主要的香气化合物是 α-蒎烯（松树、树脂）、柠檬烯（柑橘、葡萄柚）和月桂烯，其浓度相对于定义 NEIPA 的酯化合物而言更高。 最佳西海岸 IPA 电子烟油搭配：

• Citrus (grapefruit, lemon): limonene complementary pairing — amplifies the citrus character of the beer while the e-liquid's sweetness provides mild contrast to the IPA's bitterness
• 热带水果+薄荷醇对比：热带电子烟液中清凉剂的清新感与西海岸啤酒花的树脂热感形成感官对比，营造出一种清爽的口感
• Tobacco (clean Virginia or Burley): classic beer-tobacco complementary pairing; the tobacco's earthy character finds natural alignment with the dry, piney bitterness of a West Coast IPA

2.3 黑啤酒和波特啤酒：甜点、烟草和烘焙型材

Imperial stouts, pastry stouts, and porters are the craft beer styles with the richest malt complexity — built from heavily roasted malts that produce chocolate, coffee, toffee, dark fruit, caramel, tobacco, and liquorice notes through Maillard reaction chemistry during the kiln process. The WSET educational literature specifically notes that malt roasting produces flavors resembling 'biscuits, toffee, forest fruits, chocolate, caramel, tobacco, even liquorice' — a flavor vocabulary with near-perfect overlap with dessert and tobacco e-liquid categories. 最佳黑啤酒/波特电子烟油搭配：

• Vanilla custard / vanilla cream: the definitive stout contrast pairing — vanilla's sweetness and creaminess against the roasted bitterness of an imperial stout mirrors a classic vanilla ice cream dessert pairing; vanillin bridging to oak notes in barrel-aged stouts creates additional molecular coherence
• Caramel and toffee: caramel's cyclotene and furaneol compounds bridge directly to the caramel malt notes in medium-roast porters and milk stouts
• Tobacco: a complementary pairing for traditional dry stouts and robust porters — the tobacco's phenolic character aligns with the roasted malt phenolics (guaiacol, 4-vinylguaiacol) of dark beers
• Dark berry (blackberry, blackcurrant): forest fruit notes in dark beer profiles find complementary alignment with full-bodied dark berry e-liquids; blackcurrant's cassis character in particular bridges to the dark fruit notes in robust porters

2.4 小麦啤酒和 Hefeweizen：香蕉和丁香概况

Hefeweizen 和德国小麦啤酒的特点是由专门的 Weizen 酵母产生的独特的酯和酚特性 - 乙酸异戊酯（香蕉）、乙酸乙酯（果味）和 4-乙烯基愈创木酚（丁香、辛辣）。这创造了一个独特的特定配对目标：香蕉风味的电子烟液与啤酒中的乙酸异戊酯相得益彰，并带有可选的香料覆盖层。

• 香蕉奶油：经典的小麦啤酒互补搭配；电子烟油香精和啤酒中的乙酸异戊酯都会产生直接放大效果
• 桃子-杏子：核果酯与合肥小麦的果味发酵特性相一致，而不会产生直接与香蕉配对的潜在压倒性的香蕉对香蕉效应
• 柠檬-柑橘：对比鲜明的搭配，提供清爽的酸度，与柔和、微甜的小麦啤酒酒体形成鲜明对比

2.5 酸啤酒和野艾尔啤酒：酸性水果概况

Sour beers (Berliner Weisse, Gose, Lambic, American wild ale) are characterized by lactic acid tartness, often combined with fruit additions (cherry kriek, raspberry framboise, peach, passion fruit). The high acidity of sour beers creates a pairing challenge: sweet e-liquid flavors can be overwhelmed by the beer's sourness, while contrasting sweet profiles can provide effective balance.

• Acidic fruit (passion fruit, raspberry, cherry): complementary pairing matching the sour beer's acidity signature — a raspberry e-liquid with a raspberry framboise creates a multi-layer fruit experience
• 芒果酸橙或柑橘：柑橘电子烟油的明亮度为 Berliner Weisse 和 Gose 的纯净乳酸酸味提供了互补的新鲜感
• 热带风味，略带清凉：薄荷-热带混合啤酒中的清凉元素与酸啤酒的酸度形成鲜明对比，在小口小酌之间提供口感清爽

3. 葡萄酒搭配指南：按葡萄酒品种分类

Wine's aromatic diversity — spanning from the citrus and stone fruit brightness of unoaked Chardonnay to the dark cherry, tobacco, and cedar complexity of aged Cabernet Sauvignon — creates a pairing landscape equally rich in opportunity as craft beer. Wine pairings with e-liquids operate most effectively when the consumer is enjoying the wine slowly (as in a dinner setting or tasting session) and using the e-liquid between sips as a palate primer or cleanser.

3.1 霞多丽：热带水果和香草概况

Chardonnay's aroma profile varies dramatically by winemaking style. Unoaked Chardonnay shows fresh citrus (lemon, green apple, grapefruit), light stone fruit (white peach), and moderate acidity. Oaked Chardonnay adds vanilla (vanillin from new oak), caramel, butter (diacetyl from malolactic fermentation), and toasted nut character. Both present distinct pairing opportunities:

• Unoaked Chardonnay: citrus (lemon, green apple), light tropical — complementary to the wine's fresh fruit profile; peach and apricot bridge effectively to stone fruit notes
• Oaked Chardonnay: vanilla cream, caramel — the vanillin bridging compound creates natural coherence between the e-liquid and the wine's oak character; buttery cream profiles complement the wine's malolactic richness
• 热带风味（芒果、百香果）：气候温暖的霞多丽中存在的热带水果风味与大胆的热带电子烟液特征相得益彰

3.2 长相思：柑橘和绿色水果概况

Sauvignon Blanc is defined by its high acidity, aromatic thiols (3-mercaptohexanol producing passion fruit and grapefruit character; 4-mercapto-4-methylpentan-2-one producing blackcurrant leaf and boxwood), and herbaceous methoxypyrazine character in cooler-climate examples. The wine's thiol-driven tropical fruit character creates interesting pairing opportunities with e-liquid profiles:

• 百香果：长相思的 3-MH 硫醇产生真正的百香果特征，与百香果电子烟液口味完美搭配
• Grapefruit-lemon: high-citrus profiles match the wine's limonene-driven citrus sharpness
• 醋栗和青苹果：连接凉爽气候长相思的草本维度

3.3 红酒：赤霞珠、梅洛、黑皮诺

Red wine pairing with e-liquids requires attention to the wine's tannin structure (which can amplify bitterness in tobacco profiles) and the aromatic compound families that define each varietal:

• Cabernet Sauvignon (dark fruit, cedar, tobacco, cassis): dark berry e-liquids (blackcurrant, blackberry) — complementary to the wine's dark fruit; tobacco e-liquid — bridging the wine's cedar and tobacco tertiary character; the astringency of Cabernet's tannins is softened by sweet e-liquid profiles consumed between sips
• Merlot (plum, chocolate, soft tannin): dark berry or plum profiles — complementary to the wine's soft, round fruit; vanilla or caramel contrast — bridging the wine's subtle sweetness and oak influence
• Pinot Noir (cherry, raspberry, earthy, light oak): cherry and raspberry e-liquid profiles — the definitive Pinot Noir complementary pairing; light vanilla bridge — aligning with the wine's delicate oak influence without overwhelming the subtle aromatics

3.4 甜酒和起泡酒

甜酒（苏玳、冰酒、波特酒、马斯喀特）和起泡酒（香槟、普罗塞克、卡瓦）代表了特殊的搭配背景：

• Champagne and Prosecco: the high acidity and effervescence of sparkling wines create a palate-refreshing quality that can be complemented by fresh citrus e-liquid (lemon, green apple) or contrasted by light floral profiles that extend the wine's floral yeast character
• Sauternes and Botrytised wines: their honey, apricot, and orange peel character pairs naturally with warm fruit e-liquids (peach, apricot) and caramel-vanilla profiles that bridge the wine's botrytis-derived complexity
• 波特酒：波特酒的深色、浓缩水果和烈酒特征与烟草电子液体（经典的餐后波特酒和雪茄搭配转化为电子烟）和深色浆果特征自然地结合在一起

与饮料搭配的电子烟与我们在其他消费环境的配套指南中探索的特定场合的风味逻辑相同。有关咖啡搭配的完整早晨场合分析，请参阅： The Morning Vape: Flavors Paired with Coffee — 将相同的芳香化学配对框架应用于早餐饮料场合。

4. 主配对参考表

以下综合表格综合了所有配对建议，以供快速参考：

饮料	主要风味特征	补充电子烟油	对比电子烟油	配对理由
NEIPA / 朦胧 IPA	热带水果、核果、朦胧	芒果、百香果、荔枝	N/A（补充是主要策略）	月桂烯/酯化合物重叠
西海岸IPA	柑橘、松树、树脂、高苦味	葡萄柚、柠檬、柑橘	香草蛋奶冻（苦味对比）	柠檬烯互补；甜蜜的对比
帝国世涛	黑巧克力，咖啡，烘焙	烟草、黑浆果	香草蛋奶冻、焦糖	酚桥；甜蜜的对比
糕点黑啤酒	焦糖、香草、甜点为主	香草奶油、焦糖、蜂蜜	新鲜柑橘（清爽对比）	呋喃酚/香草醛桥连
Hefeweizen	香蕉、丁香、软质小麦	香蕉奶油、桃杏	柠檬柑橘（清爽）	乙酸异戊酯补充品
酸/野艾尔啤酒	乳酸、浆果、酸	覆盆子、樱桃、百香果	芒果酸橙（补充酸度）	果酸补充
未橡木桶霞多丽	柑橘、青苹果、轻质核果	桃子、柠檬、青苹果	浅热带	新鲜水果香气互补
橡木桶霞多丽	香草、黄油、热带、烤橡木	香草奶油、焦糖	热带芒果	香兰素橡木桥接
长相思	百香果、葡萄柚、草本	百香果、柚子	不适用	硫醇化合物互补
赤霞珠	深色水果、雪松、烟草、黑醋栗	黑浆果、黑醋栗	香草甜（单宁软化）	深色水果互补；香草醛对比剂
黑皮诺	樱桃、覆盆子、泥土、细腻	樱桃、覆盆子	淡香草（微妙的桥梁）	果酯补充品
香槟/普罗塞克	柑橘、奶油蛋卷、泡腾片	柠檬、青苹果、淡花香	不适用	柑橘互补；花酵母桥
港口	深色水果、烈酒、烟草、橡木	烟草、黑浆果	不适用	经典的港口与烟草文化配对

 

5. 配方对 B2B 香精制造商的影响

饮料搭配场合对针对该细分市场的电子烟油浓缩液提出了特定的配方要求。了解这些要求使 B2B 制造商能够开发专门针对精酿饮料环境进行优化的产品。

5.1 复杂性和定义：高级配对市场

精酿啤酒和葡萄酒爱好者是经过培训的风味评估员，即使没有正式资格，也只是出于兴趣。他们注意到复杂性，发现异味，并欣赏正宗水果特征和普通人造水果印象之间的差异。专为饮料搭配市场设计的电子烟液浓缩液应优先考虑：

• Flavor specificity: a 'mango-passion fruit' pairing concentrate must deliver identifiably mango and passion fruit character — not generic tropical sweetness; this requires authentic ester compound profiles (myrcene-adjacent note from specific terpene inclusion, authentic ethyl butyrate-driven passion fruit character) rather than generic tropical blends
• 甜度适中：与糖果或甜品烟油主流市场相比，啤酒和葡萄酒爱好者普遍更喜欢其电子烟产品的甜度较低；过量的三氯蔗糖含量会与饮料搭配环境的感官期望以及所饮用的啤酒和葡萄酒的苦味/酸度发生冲突
• 干净的余味：残留的异味或挥之不去的人为印象在饮料搭配中更加明显，因为味觉积极地与啤酒或葡萄酒的复杂风味相结合；风味表达的纯度是一项优质配方要求
• 鼻后性能：由于饮料配对涉及啜饮​​和吸食之间的交替（而不是长时间连续吸食），因此吸食之间的鼻后嗅觉性能是主要的感觉传递机制

5.2 饮料搭配应用中较低的甜味剂用量

与全天电子烟配方相比，饮料搭配特别要求减少甜味剂的用量，原因有三个：口感兼容性（过多的甜味会干扰对葡萄酒和啤酒风味细微差别的评估）、硬件寿命（饮料搭配可能涉及扩展的社交使用场景）以及该细分市场复杂的消费者定位（拒绝主流甜味电子烟液的糖果甜味特征，因为这与精酿饮料文化不协调）。 我们的 Acidic Flavor Concentrate provides the precisely calibrated tartness dimension essential for pairing with high-acidity beverages — Sauvignon Blanc, sour beers, and sparkling wines — delivering clean, food-grade acidity that complements rather than amplifies the beverage's own acidity signature. 对于黑浆果和烟草的特征，定义了与黑啤酒、赤霞珠和波特酒的最佳搭配，我们的 Tobacco Flavor Concentrate 产品组合涵盖了从干净的弗吉尼亚风格到复杂的东方烟草的全部范围——提供了精酿饮料搭配环境所需的深度和特异性。

常见问题解答

Q1：IPA啤酒最适合搭配什么烟油？ For New England / Hazy IPAs, tropical fruit flavors (mango, passion fruit, lychee) provide the optimal complementary pairing — sharing the myrcene and ester compound families that define the beer's aroma. For West Coast IPAs, citrus profiles (grapefruit, lemon) complement the beer's limonene-driven character, while vanilla custard provides effective bitterness contrast. Q2：红酒配什么烟味？ The best pairings match the wine's fruit character: cherry and raspberry for Pinot Noir, dark berry and blackcurrant for Cabernet Sauvignon, plum for Merlot. Vanilla and caramel profiles provide effective contrasting pairings by bridging the wine's oak character while softening tannin perception. Tobacco e-liquids work with full-bodied reds (Cabernet, Port) drawing on the classic wine-cigar pairing tradition. 问题 3：为什么啤酒与电子烟搭配的科学原理确实有效？ 有效的配对之所以有效，是因为共享或互补的芳香化合物家族。发表在《ACS 农业与食品化学杂志》上的研究（Wang 等人，2024 年）确定了区分啤酒和葡萄酒香气的关键分子指纹（啤酒中的 29 种化合物，葡萄酒中的 32 种化合物），证实这两种饮料具有与水果和植物电子烟液风味特征相同的重要香气化合物家族。互补配对会放大共享化合物；对比配对平衡了相反的感官元素。 Q4：我应该用甜味烟油还是咸味烟油搭配精酿啤酒？ It depends on the beer style. With bitter styles (West Coast IPA, dry stout), sweet e-liquid profiles (vanilla, caramel) provide effective contrast that softens the beer's bitterness. With already-sweet styles (pastry stout, milkshake IPA), sweet e-liquids can create excessive sweetness stacking — a fresh citrus or acidic fruit profile provides better balance. Q5：薄荷醇适合与啤酒或葡萄酒搭配吗？ Menthol is generally a challenging pairing with both beer and wine because its cooling sensation competes with and can disrupt the palate's ability to evaluate the beverage's aroma complexity. A low-menthol fruit-mint hybrid may work with certain sour beers (providing refreshing contrast), but high-menthol profiles are generally not recommended for serious beverage pairing contexts. Q6：什么口味的电子烟搭配香槟和起泡酒最好？ Citrus (lemon, green apple) and light floral profiles work best with sparkling wines — complementing the wine's citrus and floral yeast character. The effervescence of sparkling wine provides a natural palate cleanser between vaping and sipping, making lighter, more delicate e-liquid profiles more appropriate than rich dessert or tobacco options. Q7: How do Cuiguai's concentrates support the beverage pairing market? 我们的浓缩液是以风味特异性和真实性为主要标准而开发的——这正是精酿饮料搭配市场所要求的配方优先事项。我们提供全系列的搭配优化配置：正宗热带水果（芒果、百香果、荔枝）、黑浆果、柑橘、香草/焦糖和烟草。所有产品均标配 COA、SDS、FIDO 和 GC-MS 分析。 Q8：我可以向翠拐味索取饮料搭配的特定样品吗？ 是的。请通过 WhatsApp +86 189 2926 7983 或发送电子邮件至 info@cuiguai.com 联系我们的技术团队，并指定您的目标搭配场景（啤酒风格或葡萄酒品种）、目标风味概况和设备格式。免费样品在 24 小时内发货。

7. 结论：精酿饮料搭配机会

将电子烟口味与精酿啤酒和葡萄酒搭配是一种具有商业意义且在感官科学上有效的做法，反映了成人电子烟市场的日趋成熟。芳香化学框架——互补化合物家族（热带水果与NEIPA、深色浆果与黑啤酒、香草与橡木霞多丽）、有效对比（甜味电子烟油与苦味IPA）以及分子桥接（橡木酒与香草电子烟油之间的香草醛）——为面向消费者的配对建议和B2B配方策略提供了严格的基础。 For flavor concentrate manufacturers, the craft beverage pairing occasion represents a premium market segment with specific requirements: flavor specificity over generic sweetness, authentic compound-level aroma delivery over simple sugar-forward profiles, and clean formulation that respects the palate's simultaneous engagement with a complex beverage. Manufacturers who develop concentrates meeting these standards serve brand customers positioned at the premium end of the vaping market — where consumer expectation, willingness to pay, and brand loyalty are all substantially higher than the mainstream.

精心打造完美搭配：向翠拐风味索取饮料场合风味浓缩液样品

广东独特香料有限公司（翠拐香料）是一家专业的电子烟油浓缩香料制造商，总部位于中国广东省东莞市。我们的饮料搭配产品组合涵盖正宗的热带水果（芒果、百香果、荔枝）、黑浆果、柑橘、香草奶油、焦糖和烟草——所有配方均采用复合级纯正性和较低的甜味剂含量，适合高级精酿饮料场合。 ISO22000 / ISO9001 / HACCP 认证。 20,000 多个预先开发的配方。 24小时样品发送。   技术咨询和免费样品请求： 网站: https://www.cuiguai.com 电子邮件：info@cuiguai.com 电话：+86 0769 88380789 WhatsApp & Telegram: +86 189 2926 7983   参考文献 [1]王X，Frank S，Steinhaus M.（2024）。对啤酒和葡萄酒之间香气差异的分子洞察：使用浓度水平测试的基于荟萃分析的感官研究。农业和食品化学杂志。 72(40)：22250-22257。 DOI：10.1021/acs.jafc.4c06838。技术网络报道，2024 年 10 月 29 日。 [2] WSET Global / Pete Brown. (June 10, 2025). Beer in balance: flavour's finer points. Wine & Spirit Education Trust. https://www.wsetglobal.com/knowledge-centre/blog/2025/beer-in-balance-flavours-finer-points [3] 美国化学会。 （2024 年 10 月）。制造区分啤酒和葡萄酒的香气。美国化学学会新闻室。 https://www.acs.org/pressroom/presspacs/2024/october/making-scents-of-aromas-that- Differentiate-beer-and-wine.html [4] 希尔曼啤酒。啤酒与食物搭配 (IPA) 完整指南。 https://hillmanbeer.com/he-complete-guide-to-beer-and-food-pairing/ipa-and-food-the-ultimate-pairing-guide/ [5] 布鲁洛智学。 （2026 年 6 月 12 日）。 8 种啤酒和电子烟口味搭配。 https://brulosophy.com/2026/06/12/8-beer-and-vape-flavour-matches-that-work/ [6]美国精酿啤酒。 （2026 年 6 月）。每个电子烟爱好者都应该知道的精酿啤酒搭配。 https://www.americancraftbeer.com/craft-beer-pairings-every-vaper-should-know/ [7] 成熟电子烟国际。 （2024 年 11 月）。电子烟油与饮料和零食的搭配指南。 https://international.ripevapes.com/2024/11/15/a-guide-to-pairing-e-liquidswith-drinks-and-snacks/