啤酒风味物质研究进展  

Research progress on beer volatile compounds

作　　者：赵娟娟[1,2] 王艳凤 张志强 苑园园[1] 耿春辉 吴荣荣 邓健康[1,2,4] ZHAO Juan-Juan;WANG Yan-Feng;ZHANG Zhi-Qiang;YUAN Yuan-Yuan;GENG Chun-Hui;WU Rong-Rong;DENG Jian-Kang(College of Life Science,Hengshui University,Hengshui 053000,China;Hebei Technology Innovation Center for Fruits and Vegetables Fermentation,Hengshui 053000,China;Hengshui City Comprehensive Inspection and Testing Center,Hengshui 053000,China;Hebei Key Laboratory of Walnut Nutritional Function and Processing Technology,Hengshui 053000,China)

机构地区：[1]衡水学院生命科学学院,衡水053000 [2]河北省果蔬发酵技术创新中心,衡水053000 [3]衡水市综合检验检测中心,衡水053000 [4]河北省核桃营养功能与加工技术重点实验室,衡水053000

出　　处：《食品安全质量检测学报》2023年第8期44-51,共8页Journal of Food Safety and Quality

基　　金：河北省果蔬发酵技术创新中心开放课题(SG2021129);河北省博士后择优资助科研项目(B2022003050);精酿啤酒系列产品生产技术(横向课题)。

摘　　要：近年来,啤酒产业不断发展,人们对啤酒的风味要求不断提高。啤酒的风味是衡量其品质的关键指标,种类繁多的挥发性和非挥发性成分是啤酒具有特有风味的主要原因。啤酒因原料、酵母、发酵工艺、贮藏等条件的不同,成品风味有很大差异。本文综述了啤酒风味物质的组成,从啤酒的香气成分、苦味成分和不良风味3个方面阐述风味物质的来源。啤酒花中萜烯类化合物、酵母发酵产生的酯和高级醇是啤酒重要的香气来源。麦汁、干加酒花、添加功能性原料、无醇的新型啤酒等新技术的应用也对啤酒的香气有一定协同作用。啤酒花中的α-酸、β-酸及多酚物质赋予啤酒特有的苦味。酒花添加量、添加时间,啤酒过滤和灭菌对啤酒苦味具有一定的影响。啤酒的酿造过程中产生的双乙酰、含硫化合物和贮藏期间产生的老化味会使啤酒产生不良风味。超高压技术对降低啤酒不良风味有一定作用。通过本综述,有望推动改进啤酒生产配方、提升啤酒风味、改进工艺和贮藏条件等方面研究的深入进行。In recent years,the beer industry is constantly developing,and quality requirements for beer flavor are also improving.The fundamental indicator of a beer’s quality is its flavor,and a range of volatile and non-volatile ingredients are predominantly responsible for the distinctive flavor of beer.The flavor of beer depends on the presence of flavor-producing compounds,which greatly vary from the different raw materials,yeast,fermentation technology,storage and other conditions.This review summarized the volatile profile of beer,and described the sources of such flavors from 3 perspectives:The scent component,the bitter component,and the undesirable flavor.Terpene compounds in hops,esters produced by yeast fermentation and the higher alcohols were potentially important sources of beer aroma.The use of new technologies,such as wort,dry hopping,the addition of functional ingredients,and the creation of alcohol-free beer,had a synergistic effect on beer aroma.Beer’s distinctive bitterness was a result of the theα-acid,β-acid and polyphenols in hops.The amount of hops,adding time,filtration and sterilization of beer had certain effects on the bitterness of beer.The diacetyl,sulfur compounds and the aging taste produced during storage deteriorate the beer flavor.This review is expected to promote the in-depth research on improving beer production formula,enhancing beer flavor and processing and storage conditions improvement.

关 键 词：啤酒 品质 香气 苦味 不良风味 

分 类 号：TS262.5[轻工技术与工程—发酵工程]