摘要
重点回顾了近几年来白酒、大曲和小曲以及酒醅中不挥发性有机酸、氨基酸、糖和糖醇、糖苷的定性与定量情况。使用衍生化方法可以测定这些化合物。对重要的不挥发性有机酸、糖和糖醇首次进行了水溶液中阈值的测定。通过计算DoT,并进行添加试验发现,糖和糖醇并不是白酒中的甜味化合物。不挥发性酸中,乳酸是最重要的酸,对酸味产生作用;发现了不挥发性有机酸在呈酸味的同时,还呈现涩味。首次发现2-羟基-4-甲基戊酸既呈酸味,也呈甜味,是目前报道中仅有的一个既呈酸味又呈甜味的有机酸。DL-3-苯基乳酸不仅呈现酸味与口感(涩味),还呈现嗅觉特征,在水溶液中呈现玫瑰花香和木香香气。该团队还首次在小曲和酒醅中检测到糖苷类化合物,包括甲基-α-吡喃葡萄糖苷、2-苯基-β-D-吡喃葡萄糖苷、甘油葡萄糖苷。通过对不挥发性化合物的回顾,以期推动对白酒以及发酵过程中不挥发性化合物的认识。
In this paper,the qualitative and quantitative analysis of non-volatile organic acids,amino acids,sugars and sugar alcohols(alditols),and glucosidases in liquor,daqu,xiaoqu and fermented grains in recent years were reviewed.These compounds could be determined by derivatization.The threshold values of important nonvolatile organic acids,sugars and alditols in aqueous solution were determined for the first time by ASTM method.It was found that sugar and alditols were not sweet compounds in liquor by calculating DoT and adding test.Among the non-volatile acids,lactic acid is the most important acid,which plays an important role in the acid taste.It is found that the non-volatile organic acids present astringency as well as sour taste.2-Hydroxy-4-methylvaleric acid has both sour and sweet taste.It is the only organic acid which has both sour and sweet taste,according to our knowledge.DL-3-Phenyllactic acid showed not only acid taste and mouthfeel(astringency),but also gave olfactory characteristics.In aqueous solution,DL-3-phenyllactic acid showed rose and wood aromas.The glycosides in xiaoqu and fermented grains first identified by our team,inclouding methyl-α-glucopyranoside,2-phenyl-β-D-glucopyranoside,and glycerol glucoside.Through the review of non-volatile compounds,in order to promote the understanding of non-volatile compounds in liquor and fermentation process.
作者
范文来
FAN Wenlai(Laboratory of Brewing Microbiology and Applied Enzymology,School of Biotechnology,Jiangnan University,Wuxi 214122,Jiangsu,China)
出处
《酿酒》
CAS
2020年第6期4-14,共11页
Liquor Making
