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酒中结合和自由的3-硫烯-1-醇:从水,晚期和干燥跳水中转移和释放的速度

Cecile Chenot¹, Ronald Samia¹, Thomas H Shellhammer¹

¹Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, Oregon 97330, United States.

Journal of agricultural and food chemistry

|March 6, 2026

概括

酵母代谢和跳跃技术显著影响酒香味化合物3-硫烯-1-ol (3SH). 了解这些相互作用有助于控制酒中的水果和热带音.

科学领域:

* 食品化学食品化学
* 发酵科学发酵科学
* 酵母代谢的发生

背景情况:

*3-sulfanylhexan-1-ol (3SH) 是一种主要的酒芳香化合物,负责水果和热带音调.
*3SH主要以蜂中结合的S结合物形式存在.
*酵母酶可以在发酵过程中从其S结合物中释放3SH.

研究的目的:

* 为了研究水跳对干燥跳对3SH及其S结合物的影响.
* 为了确定不同酵母菌株 (Saccharomyces cerevisiae和Saccharomyces pastorianus) 3SH前体的代谢命运.
*为了澄清跳跃策略,酵母代谢和酒中3SH形成之间的相互作用.

主要方法:

* 在水和干条件下量化3SH及其S结合物.
*使用Saccharomyces cerevisiae (ale) 和Saccharomyces pastorianus (lager) 进行CysGly和G结合物的酵母代谢分析.
* 在果汁和最终酒样本中比较前体和3SH度.

主要成果:

* 泡跳转将大约90%的蜂衍生的S结合物转移到.
* Lager酵母在很大程度上催化了CysGly和G结合物,增加了3SH水平.
* 酵母表现出多样化的新陈代谢,转化了一些G-结合物,而留下了其他未使用的;干跳翻了前体和3SH.
*不到1%的总前体被转化为3SH,大约一半没有被使用.

结论:

*酵母菌株和跳跃方法对3SH前体的度和命运产生了重大影响.
*大量的3SH前体仍未转化,这表明可能有进一步的香味发展.
*这些发现为优化造工艺提供了对酒所需的酒芳香特征的见解.

关键词:

这是一种3-硫烯醇.在S-结合物中.跳跃制度是一个跳跃制度.酵母酵母的新陈代谢

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