关键词: 风味物质；酒精饮料；白酒；乙醇代谢；肝脏损伤

Abstract: Flavor compounds in alcoholic beverages (ABs) refer to trace organic components, mainly including alcohols, aldehydes, acids, esters, aromatics and terpenes. Flavor compounds account for approximately 2% of the total volume of ABs, while they play a vital role in the quality, style and typicality of ABs. It has been gradually accepted that flavor substances in ABs affect both their quality and human health, and therefore have drawn increasing research interest.?The metabolism of flavor compounds from ABs (especially flavor skeleton compounds that account for more than 90% of the total amount) in the body can influence the oxidation and decomposition rate of ethanol. This article provides an overview of skeleton flavor components in ABs, and the metabolic mechanisms of ethanol in vivo. In addition, this article reviews the current studies on the effects of flavor compounds in ABs on ethanol metabolism in the body, and gives an outlook on future research directions. It is expected to provide a theoretical basis and guidance for the development of ABs with health benefits.

Key words: flavor compounds; alcoholic beverages; Chinese Baijiu; ethanol metabolism; liver injury