酒花与啤酒中单萜化合物的研究进展  

Monoterpene Compounds in Hops and Beer: A Review

作　　者：洪凯[1] 马长伟[1] HONG Kai;MA Changwei(Beijing Key Laboratory of Plant Protein and Cereal Processing,College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院植物蛋白与谷物加工北京市重点实验室,北京100083

出　　处：《食品科学》2019年第7期328-334,共7页Food Science

基　　金：西藏自治区科技重大专项(ZD20170014)

摘　　要：单萜化合物是酒花和啤酒中香气化合物的重要组成部分,具有典型的酒花香气特征,在自然界中以游离态和糖苷结合态两种形式存在。本文重点阐述了酒花中单萜化合物的生物合成途径、控制其合成的关键酶和基因以及酒花中单萜醇化合物相互转化关键酶的研究进展。此外,本文还综述了酒花与啤酒中单萜化合物的变化及其影响因素,糖苷结合态单萜化合物的结构、含量及其分析方法,并对单萜化合物在啤酒中的研究前景进行展望。Monoterpene compounds are important components in hops and beer, responsible for the typical hop aroma attributes in beer. In nature, these compounds exist in both free and glycosidically bound forms. This review focuses on recent progress in understanding the monoterpene biosynthesis pathways, the key enzymes and genes involved in monoterpene synthesis in hops and the important enzymes responsible for the conversion of monoterpene alcohols during beer fermentation. Meanwhile, the change of monoterpenoids in hops and beer and the factors affecting it, as well as the structures and contents of glycoside-bound monoterpenoids and analytical methods for the analysis of these compounds are also reviewed in this paper. Finally, future research directions are discussed.

关 键 词：酒花 啤酒 香气化合物 单萜 生物合成途径 

分 类 号：TS262.5[轻工技术与工程—发酵工程]