(25.2)--Flavor mystery of Chinese tradit葡萄酒的那些事儿.pdf
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1、Food Chemistry 369(2022)130920Available online 21 August 20210308-8146/2021 Elsevier Ltd.All rights reserved.Flavor mystery of Chinese traditional fermented baijiu:The great contribution of ester compounds Youqiang Xua,c,d,1,Jingrong Zhaoa,c,1,Xiao Liua,c,1,Chunsheng Zhangb,Zhigang Zhaob,Xiuting Lia
2、,c,d,*,Baoguo Suna,c,d,*aBeijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing 100048,China bChengde Qianlongzui Distillery Company,Hebei 067400,China cBeijing Engineering and Technology Research Center of Food Additives,Beijing Tec
3、hnology and Business University,Beijing 100048,China dKey Laboratory of Brewing Molecular Engineering of China Light Industry,Beijing Technology and Business University,Beijing 100048,China A R T I C L E I N F O Keywords:Baijiu Flavor ester Health benefit Microorganism Metabolism A B S T R A C T Chi
4、nese 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 a
5、nd 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 syn
6、thesis 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.1.In
7、troduction Fermented foods and beverages have been consumed by humans for thousands of years,but as yet we do not have good knowledge of these products(Marco et al.,2021).With the development of new scientific techniques,the nutritional properties and microbiological composition of fermented foods h
8、ave been revealed.A recent global definition of“fermented foods”is“foods made through desired microbial growth and enzymatic conversions of food components”(Marco et al.,2021).Re-searchers have begun to understand the creation of the particular flavors and textures,and the benefits of these foods fo
9、r human health.Fer-mented foods and beverages are receiving increased attention by con-sumers,biologists,nutritionists,and technologists.Fermented alcoholic beverages are an important and popular category of fermented foods and beverages both culturally and economically,and have been widely consumed
10、 in almost all countries for millennia(Fang et al.,2019).Alcoholic beverages comprise various compounds besides ethanol,and these compounds are crucial to the flavor and quality of the products(Fang et al.,2019).Chinese traditional fermented baijiu(also named as Chinese liquor or spirit)is the natio
11、nal alcoholic beverage of China and one of the worlds six most well-known distilled beverages(Xu et al.,2017b).More than 2000 flavor chemicals have been found in baijiu,and endow baijiu with a flavor different from other fermented beverages(Hong,Tian,&Zhao,2020).The formation of the flavor compounds
12、 depends on the specialized baijiu production process.Baijiu is manufactured with grains as the raw materials by the co-fermentation of abundant microbes and under an open fermentation environment,followed by distillation,storage,and blending to generate the final product(Fig.1a)(Liu,&Sun,2018).Diff
13、erences in environmental conditions such as temperature and air humidity,and varied composition of microorganisms are observed in the diverse producing regions.In addition,the raw materials and their proportions can be different together with the brewing processes and fermentation pits(usually calle
14、d“Jiaochi”,and used as the containers for solid-state baijiu fermentation)in different regions of China(Fig.1a)(Wei et al.,2020).These factors affect baijiu fermentation and generate the flavor of baijiu closely related to the producing region.There are 12 types of baijiu with distinctive flavor cha
15、racteristics that can be*Corresponding authors at:Beijing Technology and Business University,No.33,Fucheng Road,Haidian District,Beijing 100048,China.E-mail addresses:(X.Li),(B.Sun).1 These authors contributed equally to this work.Contents lists available at ScienceDirect Food Chemistry journal home
16、page: https:/doi.org/10.1016/j.foodchem.2021.130920 Received 7 March 2021;Received in revised form 8 August 2021;Accepted 18 August 2021 Food Chemistry 369(2022)1309202generated:strong-aroma baijiu(also named as Luzhou-flavor baijiu),sauce-aroma baijiu(also named as Moutai-aroma or jiang-aroma baiji
17、u),light-aroma baijiu,rice-aroma baijiu,sesame-aroma baijiu(also named as zhima-aroma baijiu),fuyu-aroma baijiu,laobaigan-aroma baijiu,chi-aroma baijiu,herbal-aroma baijiu(also named as dong-aroma or drug-aroma baijiu),te-aroma baijiu,mixed-aroma baijiu(also named as strong-sauce-aroma or miscellane
18、ous-flavor baijiu),and feng-aroma baijiu(Hong,Tian,&Zhao,2020).The different flavor types of baijius show divergences in the com-positions and concentrations of the flavor compounds.Studies have attempted to elucidate the compounds that create the flavor of baijiu(Fig.1b and 1c).However,many differe
19、nt kinds of flavor chemicals are present at varied concentrations,and the chemicals with a major effect on the flavor of baijiu are still not clear,generating a mystery for the mechanism of formation of baijiu flavor.A systematic summary of the main flavor chemicals affecting smell and taste will he
20、lp to better un-derstand the flavor of Chinese traditional fermented baijiu.Flavor analysis has found that ethanol and water account for approximately 98%of the total mass of baijiu,and flavor compounds account for the remaining 2%(Liu,&Sun,2018).The flavor compounds mainly include alcohols,esters,a
21、ldehydes,ketones,acids,acetals,fu-rans,terpenes,nitrogen compounds,and sulfur compounds(Fig.1b)(Hong,Tian,&Zhao,2020).Among all the flavor chemicals,esters ac-count for more than 60%of the total mass of flavor substances,and most of the esters have low odor threshold values and thus contribute great
22、ly to smell(Qian et al.,2019).In addition,many of these esters can affect the taste of baijiu together with acids,aldehydes and alcohols(Wei et al.,2020).Thus,the combination of the different kinds and concentrations of esters has a crucial impact on the flavor of baijiu(Fig.1c).Therefore,this revie
23、w focuses on the ester compounds in baijiu,and comprehen-sively summarizes the variety,concentration,aroma contribution,and health effect of esters to determine the esters that have the most effect on the flavor of baijiu for the first time.This review also systematically summarizes the microbes inv
24、olved in the baijiu fermentation process and discusses the microbial metabolic pathways for synthesizing the key esters.The summaries will promote an in-depth understanding of baijiu flavor from the perspective of the ester compounds.2.The variety of esters in baijiu and their health effects 2.1.The
25、 variety of esters Esters mainly provide fruit,flower,sweet,and milk flavors to baijiu,and the variety and concentration of the esters in different baijius give the products distinctive flavor characteristics(Fig.2a).A total of 510 kinds of esters are summarized in baijius(Table S1).These ester sub-
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