Research Progress on Vanillin in Alcoholic Beverages

MO Xinliang; YANG Liang; TENG Mingde; ZHONG Yanxia; LI Fangxiang

doi:10.13386/j.issn1002-0306.2021060115

Volume 43 Issue 14

Jul. 2022

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Science and Technology of Food Industry > 2022 > 43(14): 417-426. > DOI: 10.13386/j.issn1002-0306.2021060115

MO Xinliang, YANG Liang, TENG Mingde, et al. Research Progress on Vanillin in Alcoholic Beverages[J]. Science and Technology of Food Industry, 2022, 43(14): 417−426. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060115.

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Research Progress on Vanillin in Alcoholic Beverages

Department of Brewing Engineering, Moutai College, Renhuai 564501, China

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Received Date: June 14, 2021
Available Online: May 05, 2022

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Abstract

Abstract

Vanillin is a very important aroma compound in alcoholic beverages. It has been widely concerned because of its pleasant sweet aroma, vanilla aroma and physiological function. Vanillin has strong polarity and trace in alcoholic beverage, so conventional detection methods are difficult to effectively detect the content of vanillin in alcoholic beverage. Therefore, exploring the analysis method of vanillin in alcoholic beverage has always been a research topic. The cell wall of the raw and auxiliary materials of alcoholic beverage is rich in lignin and ferulic acid, which is an important precursor for the formation of vanillin. It can be converted into vanillin in the brewing process through metabolic pathways such as non oxidative decarboxylation reaction of fungi, bacteria and other microorganisms. In this paper, analytical method, aroma contribution, different content and formation mechanism of vanillin in alcoholic beverage are reviewed, which can provide theoretical reference for the research of vanillin in alcoholic beverage.
- alcoholic beverages,
- vanillin,
- analytic method,
- aroma contribution,
- formation mechanism

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References (68)

References

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1.	李杰，李霜，张鹏霞，祝丽玲，周健，孙雪微，宋丽新. 发酵食品中具有潜在降尿酸功能乳酸菌的筛选及特性分析. 食品研究与开发. 2024(07): 174-180 .
2.	于鑫迪，刘静雅，任秀梅，陈炼红. 功能性牦牛酸奶制备、贮藏期内品质及降嘌呤活性研究. 食品工业科技. 2024(21): 20-29 . 本站查看
3.	莫星忧，欧仕益，毋福海，吴帅，吴慧，李倩. 膳食对高尿酸血症的影响及控制研究进展. 农产品加工. 2024(22): 100-104 .
4.	陈天琦，屈墨涵，张春红，李丹，尹雪斌. 食药同源对防治慢性代谢性疾病的作用及功能农业解决方案. 肥料与健康. 2024(06): 86-90 .
5.	付喜华，韩四海，刘建学，李佩艳，郭金英，罗登林，岳崇慧. 葡萄蒸馏酒对高尿酸血症模型小鼠肠道菌群的调节作用. 食品科学. 2023(07): 161-168 .
6.	陈聪聪，周全. 基于网络药理学与分子对接探讨四妙丸“异病同治”强直性脊柱炎和高尿酸血症的作用机制. 河南中医. 2023(10): 1534-1542 .