Research Progress on Synthesis of Baijiu Flavor Esters
Traditional fermented food is an important branch of China's food industry,and Baijiu is an important part of traditional fermented food.The open solid-state ecological fermentation method endows Baijiu with unique flavor properties,among which ester compounds are the most important flavor materials in Baijiu,and their composition and concentration are strongly linked with the sense and quality of Baijiu.The results showed that microbial anabolic pathway and enzymatic reaction were the main biological pathways of ester accumulation during Baijiu brewing.In this paper,the types of esters in Baijiu brewing were systematically summarized.Based on this,the research status of microbial and ester synthase in flavor ester synthesis was summarized,and the future research direction of flavor ester synthesis was prospected.
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