中国酿造2026，Vol.45Issue(8)：85-94,10.DOI:10.11882/j.issn.0254-5071.2026.08.010
浓香型白酒中主体风味物质的生物合成机制与代谢调控研究进展
Advances in Biosynthetic Mechanisms and Metabolic Regulation of Dominant Flavor Compounds in Strong-Flavor Baijiu
摘要
Abstract
As a typical representative of traditional Chinese distilled liquors,the unique flavor of strong-flavor(Nongxiangxing)Baijiu is jointly produced via the synergistic metabolism of diverse microorganisms in pit mud during solid-state fermentation.This review systematically summarizes the biosynthetic mechanisms of dominant flavor compounds(e.g.,ethyl hexanoate)in strong-flavor Baijiu and emphatically elaborates on the synthetic routes of short-chain fatty acids(e.g.,caproic acid and butyric acid),including reverse β-oxidation and fatty acid biosynthesis,further clarifying the key functional genes,core metabolic characteristics and interaction mechanisms of acid-and ester-producing microorganisms.Concurrently,we summarize the applications of multi-omics technologies,such as metagenomics,metabolomics,and genome-scale metabolic models,in deciphering flavor formation mechanisms.Furthermore,we prospect future research directions,including metabolic regulation-based targeted fermentation,synthetic microbial consortium construction and intelligent brewing,providing theoretical references for quality improvement and precise fermentation regulation of strong-flavor Baijiu.关键词
浓香型白酒/主体风味物质/代谢通路/分子机制/微生物互作/多组学技术Key words
strong-flavor Baijiu/dominant flavor compounds/metabolic pathways/molecular mechanism/microorganism interactions/multi-omics technology分类
轻工纺织引用本文复制引用
张宗燚,陈钰羊,刘遥,张霞,张清玫,刘芳,郑佳..浓香型白酒中主体风味物质的生物合成机制与代谢调控研究进展[J].中国酿造,2026,45(8):85-94,10.基金项目
企业自研项目(JSYJA2025017) （JSYJA2025017）
