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Bitterness in alcoholic beverages: The profiles of perception, constituents, and contributors
Trends in Food Science & Technology ( IF 15.3 ) Pub Date : 2019-12-29 , DOI: 10.1016/j.tifs.2019.12.026
Yi Luo , Linghua Kong , Ruiqi Xue , Wu Wang , Xiaole Xia

Background

Bitterness is a basic flavor in alcoholic beverages (beer, wine, liquor, and rice wine) and has physiological significance, although excessive and disharmonious bitterness is unpleasant. Current research on flavor in alcoholic beverages is primarily focused on volatile constituents and distinctive flavor compounds. However, studies on the recognition, identification, and metabolic mechanism of bitter substances are still in the preliminary phase.

Scope and approach

This review provides an integrated account of the signal transduction and recognition, composition and sensory properties of bitterness in alcoholic beverages. Abiotic and biotic factors within fermentation systems that may influence the bitterness of the fermented beverages are summarized. Future research on the molecular characteristics, taste attributes, and metabolic pathways of bitterness are discussed herein.

Key findings and conclusions

Polyphenol and iso-α-acid extracted from grapes and hops are the typical bitter substances in wine and beer. Microbial metabolites, including bitter peptides and higher alcohols, are the primary contributors to bitterness in liquor and rice wine. These compounds can activate one or more specific bitter taste receptors. Manufacturing processes and sensory interactions also influence the perception of bitterness. Establishing normative bitterness scoring methods and distinguishing acceptable and unacceptable bitterness based on sensory physiology will continue to be the goals of bitterness research. Further elucidation of the metabolic mechanism underlying bitterness through a combination of omics and synthetic microbiology will allow for taste characteristics of alcoholic beverages to be manipulated.



中文翻译:

酒精饮料中的苦味:知觉,成分和贡献者的概况

背景

苦味是酒精饮料(啤酒,葡萄酒,白酒和黄酒)的基本风味,并且具有生理意义,尽管过度和不和谐的苦味令人不愉快。当前对酒精饮料中香料的研究主要集中在挥发性成分和独特的香料化合物上。但是,关于苦味物质的识别,鉴定和代谢机理的研究仍处于初步阶段。

范围和方法

这篇综述提供了有关酒精饮料中苦味的信号转导和识别,成分和感官特性的综合说明。总结了发酵系统中可能影响发酵饮料苦味的非生物和生物因素。本文讨论了关于苦味的分子特征,味道属性和代谢途径的未来研究。

主要发现和结论

从葡萄和啤酒花中提取的多酚和异α-酸是葡萄酒和啤酒中的典型苦味物质。包括苦肽和高级醇在内的微生物代谢产物是造成白酒和黄酒中苦味的主要因素。这些化合物可以激活一种或多种特定的苦味受体。制造过程和感觉相互作用也影响苦味。建立规范性的苦味评分方法并基于感官生理学区分可接受和不可接受的苦味将继续是苦味研究的目标。通过组学和合成微生物学的结合,进一步阐明苦味背后的代谢机制,将可以控制酒精饮料的口味特征。

更新日期:2019-12-29
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