中国传统白酒风味酯合成研究进展
Research Progress on Synthesis of Baijiu Flavor Esters
袁宇轩 1张紫瑗 1李姝均 1林良才1
作者信息
- 1. 天津科技大学生物工程学院,工业发酵微生物教育部重点实验室,天津市工业微生物重点实验室,天津 300457
- 折叠
摘要
传统发酵食品是我国食品工业中的重要分支,而白酒则是传统发酵食品的重要组成部分.开放式的固态生态发酵方式赋予了白酒独特的风味属性,其中酯类化合物是白酒中最重要的一类香味成分,其组成和含量与酒体感官、品质密切相关.研究表明微生物合成代谢途径和酶促反应是白酒酿造过程中酯类物质积累的主要生物途径.文章系统总结了白酒酿造过程中酯类化合物的种类,在此基础上,概述了微生物和酯合成酶在风味酯合成方面的研究现状,并对未来风味酯合成的研究方向进行了展望.
Abstract
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.
关键词
白酒/风味酯/微生物/酯类合成代谢/脂肪酶/角质酶Key words
Baijiu/flavor ester/brewing microorganism/ester anabolism/lipase/cutinase引用本文复制引用
基金项目
天津市科技计划(22ZYJDSS00050)
出版年
2024
NETL
NSTL
万方数据