醇酰基转移酶催化合成白酒中的乙酸乙酯研究进展

Research Progress in Catalytic Synthesis of Ethyl Acetate in Baijiu by Alcohol Acyltransferase

乙酸乙酯是白酒中最重要的一类活性风味物质,其含量影响白酒的品质和香型。鉴于乙酸乙酯对白酒风格的重要性,研究其在白酒酿造过程中的形成机理具有重要的意义。白酒中乙酸乙酯主要来源于生物合成途径,而产香酵母是酿造过程中重要的乙酸乙酯产生菌株。对于白酒酿造过程,本文重点论述对白酒酯类形成起最重要作用的“酯化酶”之一--醇酰基转移酶在酵母催化合成乙酸乙酯中的研究现状,并对其研究前景进行展望。

Ethyl acetate is an important active aroma ester compound in Baijiu,and it has important impacts on the style and quality of Baijiu.Therefore,it is of great significance to study its formation mechanism in Baijiu brewing process.Systematic study and analysis of Baijiu brewing process showed that ethyl acetate in Baijiu mainly came from biosynthesis pathway.Meanwhile,aroma-producing yeasts are the main strains that produce ethyl acetate.Especially,the research progress of alcohol acetyltransferase,which is one of esterification enzyme,in the synthesis of ethyl acetate in yeast was discussed.Meanwhile,the research on the synthesis of ethyl acetate by alcohol acetyltransferase in aroma-producing yeasts was prospected.