饮料酒中手性风味物质研究进展  

Progress in Research on Chiral Flavor Substances in Alcoholic Beverages

作　　者：徐浩 戴怡凤 田露琴[1] 胡丽莎 邱树毅 蒲璐璐 XU Hao;DAI Yifeng;TIAN Luqin;HU Lisha;QIU Shuyi;PU Lulu(Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy,School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [2]北京食品营养与人类健康高精尖创新中心,北京工商大学,北京100048

出　　处：《食品科学》2022年第7期281-288,共8页Food Science

基　　金：国家自然科学基金青年科学基金项目(31801509);国家自然科学基金地区科学基金项目(32060518);贵州省科技计划项目(黔科合基础[2019]1078号;黔科合支撑[2022]重点006号);北京食品营养与人类健康高精尖创新中心开放基金项目(20182010);贵州大学培育项目(黔科合平台人才[2017]5788-22);贵州大学引进人才科研项目(贵大人基合字(2017)42号);贵州大学2020年度线上线下混合式课程建设项目(XJG202052);科技平台及人才团队计划项目(黔科合平台人才(2018)5251);贵州省发酵工程与白酒酿造人才基地项目(黔人领发[2018]3号)。

摘　　要：饮料酒中含有许多手性风味物质,研究表明这些手性物质的不同立体异构体往往对酒体风味产生不同的影响,不同构型的含量与饮料酒的质量和真实性密切相关。本文综述了近年来在饮料酒中已检测到的手性风味物质,包括各个立体异构体的风味特征和阈值以及其在酒体中的分布,以期为饮料酒中手性风味物质的进一步研究提供参考。There are many chiral flavor substances in alcoholic beverages.Previous studies have shown that different stereoisomers of these chiral substances may have different effects on the flavor of alcoholic beverages.The concentration of each of the stereoisomers is closely related to the quality and authenticity of alcoholic beverages.This article reviews the chiral flavor substances recently detected in alcoholic beverages with respect to their flavor characteristics,thresholds,and distribution profiles.Hopefully,this review will provide a reference for further studies of chiral flavor substances in alcoholic beverages.

关 键 词：饮料酒 手性 立体异构体 风味物质 

分 类 号：TS201.3[轻工技术与工程—食品科学]