Progress in Research on Chiral Flavor Substances in Alcoholic Beverages

doi:10.7506/spkx1002-6630-20210113-143

FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (7): 281-288.doi: 10.7506/spkx1002-6630-20210113-143

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Progress in Research on Chiral Flavor Substances in Alcoholic Beverages

XU Hao, DAI Yifeng, TIAN Luqin, HU Lisha, QIU Shuyi, PU Lulu

(1. Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; 2. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China)

Online:2022-04-15 Published:2022-04-26

Abstract

Abstract: There are many chiral flavor substances in alcoholic beverages. Previous studies have shown that different stereoisomers of these chiral substances may have different effects on the flavor of alcoholic beverages. The concentration of each of the stereoisomers is closely related to the quality and authenticity of alcoholic beverages. This article reviews the chiral flavor substances recently detected in alcoholic beverages with respect to their flavor characteristics, thresholds, and distribution profiles. Hopefully, this review will provide a reference for further studies of chiral flavor substances in alcoholic beverages.

Key words: alcoholic beverage; chirality; stereoisomers; flavor substances

CLC Number:

TS201.3

XU Hao, DAI Yifeng, TIAN Luqin, HU Lisha, QIU Shuyi, PU Lulu. Progress in Research on Chiral Flavor Substances in Alcoholic Beverages[J]. FOOD SCIENCE, 2022, 43(7): 281-288.

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Progress in Research on Chiral Flavor Substances in Alcoholic Beverages

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