Biosynthesis of major aroma substances
Abstract：The product of alcohol fermentation, in addition to ethanol, there are methanol and E advanced drunkenness, which is habitually called mixed drunkenness oil. The higher alcohols in Luzhou-flavor Qujiu mainly include n-propyl intoxication, isobutanol, n-butyl intoxication, isoamyl intoxication, isohexyl alcohol, etc., and their total ratio is lower than that of sauce-flavor and ching-flavor wines. The amount of n-C drunkness is more, followed by isoamyl drunkness, which is similar to miso flavor and Qing flavor wine, but the difference is that the content of n-C drunkness is higher than that of the other two.
The product of alcohol fermentation, in addition to ethanol, there are methanol and E advanced drunkenness, which is habitually called mixed drunkenness oil.
The higher alcohols in Luzhou-flavor Qujiu mainly include n-propyl intoxication, isobutanol, n-butyl intoxication, isoamyl intoxication, isohexyl alcohol, etc., and their total ratio is lower than that of sauce-flavor and ching-flavor wines. The amount of n-C drunkenness was higher, followed by isoamyl drunkenness, which was similar to Maotai-flavor and ching-flavor wines, but the difference was that the content of n-himself drunkenness was higher than the other two flavors. High alcohol in liquor is generally considered to have a duality, the content of more than 150mg/100ml, often lead to spicy and bitter, well to the drinker's body is harmful, a small amount of high alcohol is an indispensable substance to form the traditional Qujiu flavor.
The synthesis of higher alcohols was first proposed by Ely in 1905 as the formation of amino acids from proteins via the catabolic pathway, and later by Ayradaa as the formation of sugars via the anabolic pathway.
That is, when there is a lack of some required amino acids in the matrix, new amino acids are generated by sugar through synthesis, but in the synthesis process, if the nitrogen source is insufficient, it cannot be fully aminated, so excess ketoacids are accumulated, and higher alcohols are generated by dedolomization and reduction.
The higher alcohols in Luzhou-flavor Qujiu mainly include n-propyl intoxication, isobutanol, n-butyl intoxication, isoamyl intoxication, isohexyl alcohol, etc., and their total ratio is lower than that of sauce-flavor and ching-flavor wines. The amount of n-C drunkenness was higher, followed by isoamyl drunkenness, which was similar to Maotai-flavor and ching-flavor wines, but the difference was that the content of n-himself drunkenness was higher than the other two flavors. High alcohol in liquor is generally considered to have a duality, the content of more than 150mg/100ml, often lead to spicy and bitter, well to the drinker's body is harmful, a small amount of high alcohol is an indispensable substance to form the traditional Qujiu flavor.
The synthesis of higher alcohols was first proposed by Ely in 1905 as the formation of amino acids from proteins via the catabolic pathway, and later by Ayradaa as the formation of sugars via the anabolic pathway.
That is, when there is a lack of some required amino acids in the matrix, new amino acids are generated by sugar through synthesis, but in the synthesis process, if the nitrogen source is insufficient, it cannot be fully aminated, so excess ketoacids are accumulated, and higher alcohols are generated by dedolomization and reduction.
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