浓香型白酒风味乙酯微生物合成机制研究进展
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TS262.3

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Research Progress on Microbial Synthetic Mechanism of Flavor Ethyl Esters in Strong-Flavor Baijiu
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    摘要:

    浓香型白酒是中国传统特色蒸馏白酒的典型代表,具有悠久的历史,风味独特。风味分析表明脂肪酸乙酯对浓香型白酒的感官具有重要影响。白酒发酵过程微生物所产酯合成酶催化酸和乙醇的酯化反应是脂肪酸乙酯的重要合成途径,然而目前相关的酶催化机制尚不明晰,导致浓香型白酒发酵过程酯类风味物质合成不稳定,是制约产业发展的瓶颈问题之一。经典的酶催化酸醇酯化反应存在于有机相体系,而白酒发酵过程中酒醅含水量(质量分数)为53%~58%,属于水相体系,发掘和解析水相体系脂肪酸乙酯合成酶及其催化机制可以促进浓香型白酒的品质改善。作者对浓香型白酒酯类风味物质及微生物代谢研究进展进行总结,并深入探讨酯合成酶的结构和催化机制,为明晰浓香型白酒脂肪酸乙酯的合成机制提供科学依据。

    Abstract:

    Strong-flavor Baijiu is a typical representative of traditional Chinese distilled alcoholic beverages, with a long history and unique flavor. Flavor analysis showed that fatty acid ethyl esters have a key influence on the sensory properties of strong-flavor Baijiu. Esterification reaction catalyzed by ester synthases from microorganisms is an important way to synthesize fatty acid ethyl esters using alcohols and acids as the substrates. However, the mechanism of enzymatic catalysis is not clear until now, and leads to the batch instability for synthesizing esters in strong-flavor Baijiu during fermentation process. The classical enzyme catalyzed esterification of acids and alcohols is under organic phase system, while the water content of fermented grains is 53% ~58% during Baijiu fermentation. It is generally recognized as a water phase system. Identifying enzymes for synthesizing fatty acid ethyl esters and revealing the catalytic mechanism can provide a theoretical basis for improving the quality of strong-flavor Baijiu. Baijiu flavor esters and microbial metabolism were summarized in this review. The structure and catalytic mechanism of microbial enzymes from Baijiu were also discussed to provide a scientific basis for clarifying the synthetic mechanism of ethyl esters in strong-flavor Baijiu.

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赵静溶,徐友强,朱华,李微微,陈曦,王红安,李秀婷.浓香型白酒风味乙酯微生物合成机制研究进展[J].食品与生物技术学报,2022,41(10):1-16.

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  • 在线发布日期: 2022-11-16
  • 出版日期: 2022-10-25

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