发酵行业4-乙烯基愈创木酚和4-乙基愈创木酚研究进展

Research progress of 4-Vinylguaiacol and 4-Ethylguaiacol in fermentation industry

介绍了4-乙烯基愈创木酚和4-乙基愈创木酚在发酵行业的研究进展,列举了一些有价值的研究实例,指出4-乙烯基愈创木酚和4-乙基愈创木酚是白酒、啤酒(特别是小麦啤酒)、葡萄酒、酱油等产品的重要呈香物质,并从原料、酵母菌种和工艺角度对它们形成的途径和影响因素进行了探讨,提出以分子生物学手段对酵母菌种进行基因克隆是全面提升传统发酵产品质量的关键。

The research progress of 4-Vinylguaiacol and 4-Ethylguaiacol in fermentation industry is introduced in the article. Some valuable research examples in application are also cited. It is pointed out that 4-Vinylguaiacol and 4-Ethylguaiacol are important aroma compounds in liquor, beer （especially wheat beer）, wine, soy sauce and so on. The metabolic pathway and some factors influencing their synthesis form the point of material, yeast and technology process are further discussed. It was pointed out that the method of gene clone is key to improve the quality of the traditional fermentation products.