风味物质4-乙烯基愈创木酚的研究进展  

Research progress of flavor substance 4-vinylguaiacol

作　　者：李青卓 王嘉瑞 张小龙 付彩霞 汪超 徐宁 吕文平 LI Qingzhuo;WANG Jiarui;ZHANG Xiaolong;FU Caixia;WANG Chao;XU Ning;LV Wenping(Hubei Province Food Fermentation Engineering Technology Research Center,College of Bioengineering and Food,Hubei University of Technology,Wuhan 443000,China;Hubei Tulaohan Ecological Agriculture Technology Co.,Ltd.,Yichang 443000,China)

机构地区：[1]湖北工业大学生物工程与食品学院湖北省食品发酵工程技术研究中心,湖北武汉443000 [2]湖北土老憨生态农业科技股份有限公司,湖北宜昌443000

出　　处：《中国酿造》2021年第4期15-19,共5页China Brewing

基　　金：湖北省技术创新专项(重大项目)(2019ABA095)。

摘　　要：4-乙烯基愈创木酚是一种挥发性酚类化合物,具有强烈香辛料、丁香和发酵香味,是决定白酒、啤酒、葡萄酒和酱油等产品的重要风味物质。该文综述了4-乙烯基愈创木酚的理化性质、生物合成及在发酵食品中的作用,介绍近年来4-乙烯基愈创木酚的研究状况,为提高发酵食品的质量奠定基础。4-vinylguaiacol is a volatile phenolic compound with strong spices,cloves and fermented aromas,which is an important flavor substance that determines products such as Baijiu(Chinese liquor),beer,wine and soy sauce.In this paper,the physical and chemical properties,biosynthesis and function of 4-vinylguaiacol in fermented foods were reviewed,and the research status of 4-vinylguaiacol in recent years was introduced,to lay a foundation for improving the quality of fermented food.

关 键 词：4-乙烯基愈创木酚 理化性质 生物合成 发酵食品 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]