Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds
Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds
复制标题
中国传统发酵白酒的风味之谜：酯类化合物的巨大贡献
DOI：
10.1016/j.foodchem.2021.130920
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发表时间：
2021-08-27
期刊：
影响因子：
8.8
通讯作者：
Sun, Baoguo
中科院分区：
文献类型：
--
作者：
Xu, Youqiang;Zhao, Jingrong;Sun, Baoguo
中国传统发酵白酒是一种风味独特的名优酒。尽管白酒的消费已有数千年的历史，但白酒背后的味道之谜仍不清楚。研究表明，酯类是最重要的风味物质，并带来健康益处。然而，酯类物质的香气贡献和形成机理还有待进一步研究，以揭示白酒的风味特征。本文系统地总结了510种酯类化合物，发现其中9种乙酯对白酒的风味有较大贡献。已鉴定的508种不同微生物通过脂肪酸和氨基酸代谢影响酯的合成。确定最小功能菌群并分析其代谢特性，对于揭示白酒风味形成机理，保证风味物质的可重复形成至关重要。
Chinese traditional fermented baijiu is a famous alcoholic beverage with unique flavor. Despite its consumption for millennia, the flavor mystery behind baijiu is still unclear. Studies indicate that esters are the most important flavor substances, and bring health benefits. However, the aroma contribution and formation mechanism of esters still need to be clarified to reveal the flavor profile of baijiu. This review systematically summarizes all the 510 esters and finds 9 ethyl esters contribute greatly to the flavor of baijiu. The 508 different microbial species that have been identified affect the synthesis of esters through fatty acid and amino acid metabolism. The determination of minimum functional microbial groups and the analysis of their metabolic characteristics are crucial to reveal the mechanism of formation of baijiu flavor, and ensure the reproducible formation of flavor substances.