饮料酒中香草醛的研究进展  

Research Progress on Vanillin in Alcoholic Beverages

作　　者：莫新良 杨亮 滕明德 钟艳霞 李芳香 MO Xinliang;YANG Liang;TENG Mingde;ZHONG Yanxia;LI Fangxiang(Department of Brewing Engineering,Moutai College,Renhuai 564501,China)

机构地区：[1]茅台学院酿酒工程系,贵州仁怀564501

出　　处：《食品工业科技》2022年第14期417-426,共10页Science and Technology of Food Industry

基　　金：贵州省科技计划基础研究项目(黔科合基础[2019]1295);贵州省教育厅普通高等学校特色重点实验室项目(黔教合KY字[2018]003);贵州省科技计划基础研究项目(黔科合基础-ZK[2021]一般093);贵州省教育厅青年科技人才成长项目(黔教合KY字[2018]462,黔教合KY字[2018]449,黔教合KY字[2018]451)。

摘　　要：香草醛是饮料酒中一种非常重要的香气化合物,因其具有令人愉悦的甜香及香荚兰豆香草香气,同时具有一定的生理功能而被广泛关注。香草醛具有很强的极性且在酒中含量甚微,常规的检测方法难以有效检出饮料酒中香草醛的含量,探究酒中香草醛的分析方法一直是研究的课题。饮料酒的原辅料细胞壁中含有丰富的木质素、阿魏酸等,是形成香草醛的重要前驱物质,它可以通过真菌、细菌等微生物经非氧化脱羧反应等代谢途径在酿造过程中转换成香草醛。本文从饮料酒中香草醛的分析方法、香气贡献、含量差异及形成机理等方面进行综述,以期为我国饮料酒中香草醛的研究提供理论参考。Vanillin is a very important aroma compound in alcoholic beverages.It has been widely concerned because of its pleasant sweet aroma,vanilla aroma and physiological function.Vanillin has strong polarity and trace in alcoholic beverage,so conventional detection methods are difficult to effectively detect the content of vanillin in alcoholic beverage.Therefore,exploring the analysis method of vanillin in alcoholic beverage has always been a research topic.The cell wall of the raw and auxiliary materials of alcoholic beverage is rich in lignin and ferulic acid,which is an important precursor for the formation of vanillin.It can be converted into vanillin in the brewing process through metabolic pathways such as non oxidative decarboxylation reaction of fungi,bacteria and other microorganisms.In this paper,analytical method,aroma contribution,different content and formation mechanism of vanillin in alcoholic beverage are reviewed,which can provide theoretical reference for the research of vanillin in alcoholic beverage.

关 键 词：饮料酒 香草醛 分析方法 香气贡献 形成机理 

分 类 号：TS201.2[轻工技术与工程—食品科学]