The glycosidic aroma precursors in wine: occurrence, characterization and potential biological applications
The glycosidic aroma precursors in wine: occurrence, characterization and potential biological applications
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DOI：
10.1007/s11101-016-9487-8
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发表时间：
2017-06
影响因子：
7.7
通讯作者：
Fengmei Zhu;B. Du;Yange Ma;Jun Li
中科院分区：
文献类型：
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作者：
Fengmei Zhu;B. Du;Yange Ma;Jun Li
葡萄酒香气是指葡萄酒的气味、味道和口感的累积效应。葡萄酒中含有游离态和糖苷结合态的芳香化合物。糖苷芳香前体是无气味的。近几十年来，葡萄酒中游离香气化合物的研究取得了很大进展。然而，糖苷键合的芳香化合物受到的关注比游离芳香化合物少得多。酸和酶负责将这些糖苷芳香前体转化为芳香化合物。本文综述了葡萄酒中糖苷类香气前体的分离、水解、表征及其生物学应用的最新进展。GBAC在基因工程、固定化、增香、生物合成等方面具有重要的生物学应用价值。这将有助于更好地了解葡萄酒的GBAC和游离香气化合物。
Wine aroma is defined as the cumulative effect of smell, taste and mouth-feel. Free and glycosidically bound aroma compounds (GBAC) were found in wine. The glycosidic aroma precursors are non-odorous. Most advances have been made in free aroma compounds from wine in recent decades. However, the glycosidically bound aroma compounds have received much less consideration than free aroma compounds. Acids and enzymes are responsible for transferring these glycosidic aroma precursors to aromatic compounds. This review provides an overview of recent developments in isolation, hydrolysis and characterization for glycosidic aroma precursors in wines, as well as their biological applications. It looks like that the GBAC had important biological applications, such as, genetic engineering, immobilization, aroma enhancement and biosynthesis. It will help to better understand the GBAC and free aroma compounds of wines.