Research Progress on Vanillin in Alcoholic Beverages
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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-07-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060115 |
| _version_ | 1811224384419921920 |
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| author | Xinliang MO Liang YANG Mingde TENG Yanxia ZHONG Fangxiang LI |
| author_facet | Xinliang MO Liang YANG Mingde TENG Yanxia ZHONG Fangxiang LI |
| author_sort | Xinliang MO |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-12T08:48:33Z |
| format | Article |
| id | doaj.art-94485942cd934713850abdb09b7c04b5 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-12T08:48:33Z |
| publishDate | 2022-07-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-94485942cd934713850abdb09b7c04b52022-12-22T03:39:38ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-07-01431441742610.13386/j.issn1002-0306.20210601152021060115-14Research Progress on Vanillin in Alcoholic BeveragesXinliang MO0Liang YANG1Mingde TENG2Yanxia ZHONG3Fangxiang LI4Department of Brewing Engineering, Moutai College, Renhuai 564501, ChinaDepartment of Brewing Engineering, Moutai College, Renhuai 564501, ChinaDepartment of Brewing Engineering, Moutai College, Renhuai 564501, ChinaDepartment of Brewing Engineering, Moutai College, Renhuai 564501, ChinaDepartment of Brewing Engineering, Moutai College, Renhuai 564501, ChinaVanillin 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.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060115alcoholic beveragesvanillinanalytic methodaroma contributionformation mechanism |
| spellingShingle | Xinliang MO Liang YANG Mingde TENG Yanxia ZHONG Fangxiang LI Research Progress on Vanillin in Alcoholic Beverages Shipin gongye ke-ji alcoholic beverages vanillin analytic method aroma contribution formation mechanism |
| title | Research Progress on Vanillin in Alcoholic Beverages |
| title_full | Research Progress on Vanillin in Alcoholic Beverages |
| title_fullStr | Research Progress on Vanillin in Alcoholic Beverages |
| title_full_unstemmed | Research Progress on Vanillin in Alcoholic Beverages |
| title_short | Research Progress on Vanillin in Alcoholic Beverages |
| title_sort | research progress on vanillin in alcoholic beverages |
| topic | alcoholic beverages vanillin analytic method aroma contribution formation mechanism |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060115 |
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