葡萄酒口腔香气释放的影响因素研究  

Review on Factors Affecting Oral Aroma Release of Wine

作　　者：刘霞 邢佳雨 冯敬雯 刘志芳 焦扬 曹礼 LIU Xia;XING Jiayu;FENG Jingwen;LIU Zhifang;JIAO Yang;CAO Li(College of Life Science and Technology,Hexi University,Zhangye,Gansu 734000,China)

机构地区：[1]河西学院生命科学与工程学院,甘肃张掖734000

出　　处：《酿酒科技》2024年第7期110-117,130,共9页Liquor-Making Science & Technology

基　　金：甘肃省高等学校创新基金项目(2022B-177)。

摘　　要：香气是构成葡萄酒品质的核心要素,包括前鼻嗅和后鼻嗅两个感知层面。饮用葡萄酒时,经由鼻咽通路到达嗅觉受体产生后鼻嗅香气感知,是消费者判断葡萄酒香气特征和综合品质的关键。挥发性化合物在口腔释放是产生后鼻嗅香气感知的先决条件,该过程不仅受芳香物质理化性质的影响,还与口腔生理参数、葡萄酒基质成分以及消费者饮酒行为等因素密切相关。本文系统阐述了葡萄酒中挥发性香气物质在口腔释放的主要影响因素及其潜在机理,以期为开展葡萄酒后鼻嗅香气的相关研究提供思路。Aroma is the main element contributing to the quality of wine,which includes two perception aspects,i.e.,orthonasal olfaction and retronasal olfaction.During wine tasting,volatile aroma compounds of wine are transported through retronasal pathway to the olfactory receptor,leading to retronasal aroma perception,which is the key for consumers to judge the aroma characteristics and comprehensive aroma quality of wine.The oral release of volatile compounds in mouth is a prerequisite for retronasal aroma perception.This process is not only affected by the physicochemical properties of the aromatic compounds,but also closely related to wine matrix components,oral physiological parameters,and drinking behavior of consumers.This paper reviews the impact of multiple factors and their potential mechanism on the oral aroma release during wine tasting,so as to provide some new ideas for further research on retronasal aroma of wine.

关 键 词：葡萄酒 芳香物质 口腔释放 影响因素 后鼻香气 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]