从传统酒到手工酒:酒颜色的感知,来源和生产- 一个系统的审查和文献分析分析
Nélio Jacinto Manuel Ualema1,2, Lucely Nogueira Dos Santos1, Stanislau Bogusz3
1Postgraduate Program in Food Science and Technology, Institute of Technology, Federal University of Pará, Belém 66075-110, Brazil.
Foods (Basel, Switzerland)
|September 28, 2024
概括
酒的颜色受到造方法,原材料和化学化合物的影响. 这篇评论详细介绍了影响酒颜色的因素,从传统的黑色素到手工酒中的新型染色体.
科学领域:
- 食品科学 食品科学 食品科学
- 化学 化学 化学
- 感官科学 感官科学
背景情况:
- 酒的颜色是一个关键的感官属性,影响消费者的感知和质量评估.
- 了解决定酒颜色的因素对于酒制造商和研究人员来说至关重要.
研究的目的:
- 提供有关造方法,原材料和化学多样性如何影响酒颜色生产的详细见解.
- 评估颜色发展的化学机制和消费者/系统对酒颜色的感知.
主要方法:
- 按照PRISMA方法进行系统审查.
- 使用Rayyan (2022) 和VOSviewer (1.6.20) 的图书统计分析.
- 科学研究的评价来自Web of Science核心集合.
主要成果:
- 麦芽类型,热处理,化学参数控制和创新技术显著影响传统酒颜色.
- 黑胺,斯特雷克化物和5-基甲基 (HMF) 是传统酒的关键成分;新型染色体如罗氨酸,罗酸盐和丁酸盐可能会影响皮尔森式酒.
- 工艺酒使用黄酸盐 (例如,酸盐),天然颜料和合成染料;新兴的添加剂,如微生物颜料,为未来的研究提供了途径.
结论:
- 造实践和成分选择对于控制酒颜色至关重要.
- 需要对新型染色体和工艺酒中新兴色素进行进一步的研究.
- 对酒颜色化学的全面理解有助于产品开发和质量控制.
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