在非蒸酒精饮料中形成,定量和消除非风味化合物的进展
Shuya Zhang1,2,3,4,5, Xiaoping Hou1, Yuxiang Zhao1
1State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, China.
酒和葡萄酒等酒精饮料中的非风味化合物会影响酒精品质. 本综述详细介绍了它们的来源,形成,检测和控制,以改善品味和产品价值.
科学领域:
- 食品化学 食品化学
- 发酵科学 发酵科学
- 感官分析 感官分析
背景情况:
- 非风味化合物普遍存在于非蒸酒精饮料中,如酒,葡萄酒,大米葡萄酒和 sake.
- 这些化合物,包括化物,,生物氨基,苦和硫化合物,显著影响产品质量和市场价值.
- 控制这些异味对于保持商业产品标准和消费者满意度至关重要.
研究的目的:
- 审查主要的非味道化合物的感觉值,来源和形成机制.
- 总结这些不良化合物的当前检测方法和控制策略.
- 为优化发酵参数和提高饮料质量提供基础.
主要方法:
- 关于酒精饮料中非风味化合物的科学出版物的文献综述.
- 对各种控制策略的好处和局限性进行实际实例的批判性评估.
- 综合有关感官特性,化学来源和分析技术的信息.
主要成果:
- 确定关键的非风味化合物类别及其对不同饮料的具体影响.
- 评估各种方法的有效性和缺点,以检测和减轻异味.
- 收集有关感官值和形成途径的数据.
结论:
- 了解非风味前体和形成对于酒精饮料生产的质量管理至关重要.
- 基于经过审查的策略,优化发酵过程可以帮助保持非风味度低于可接受的水平.
- 本综述是研究人员和行业专业人士的资源,旨在提高饮料的味道和质量.
更多相关视频
04:36Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique
Published on: May 26, 2023
08:43PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
Published on: May 11, 2017
相关概念视频
Distillation: Vapor–Liquid Equilibria
Mass Spectrometry: Alcohol Fragmentation
Volatilization
Protection of Alcohols
Protection
It defines a protecting group as the masking agent to make the more reactive species inert to a given set of conditions. This concept is depicted via the illustration of liquid flow through different outlets in an assembly of pipes. The analogy helps to understand the role...
Preparation of Alcohols via Addition Reactions
The acid-catalyzed addition of water to the double bond of alkenes is a large-scale industrial method used to synthesize low-molecular-weight alcohols. An acidic atmosphere is required to allow the hydrogen in the water molecule to act as an electrophile and attack the double bond in an alkene. The addition of a proton to the double bond creates a carbocation intermediate. The proton preferentially bonds to the less substituted end of the double bond to create a more stable carbocation...
Alcohols from Carbonyl Compounds: Reduction
Catalytic hydrogenation is similar to the reduction of an alkene or alkyne by adding H2 across the pi bond in the presence of transition metal catalysts like Raney Ni, Pd–C, Pt, or Ru. Aldehydes and ketones can be reduced by this method, often under mild to moderate heat (25–100°C) and...
