Distribution characteristic, synthesis mechanism and regulation measures of ethyl acetate in strong flavor Baijiu: A review

IF 5.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-09-29 DOI:10.1016/j.fbio.2025.107681

Jing Chen , Jing Zhang , Rong Zeng , Yang Lin , Yunxuan Duan , Chuan Song , Suyi Zhang , Yong Zuo

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引用次数: 0

Abstract

Esters are the most important flavor components in strong flavor Baijiu, among which ethyl acetate is one of the four main esters, and its content and proportion pose a significant influence on the style and quality of strong flavor Baijiu. The advancement of brewing technology and mechanization has inadvertently led to an increased content of ethyl acetate in some strong-flavor Baijiu producing areas, disrupting the delicate balance of flavors, resulting in an uncoordinated sensory profile. Therefore, controlling the content of ethyl acetate has become one of the key problems to be solved to ensure the high quality of strong-flavor Baijiu. In this paper, the synthetic pathway and influencing factors of ethyl acetate were reviewed. The regulation measures of ethyl acetate were summarized from the perspectives of Daqu, mud pits, fermentation technology, storage and strain breeding, providing references for the directional regulation of ethyl acetate in strong flavor Baijiu.

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醋酸乙酯在烈性白酒中的分布特征、合成机理及调控措施综述

酯类是浓香型白酒中最重要的风味成分，其中乙酸乙酯是四种主要酯类之一，其含量和比例对浓香型白酒的风格和品质有重要影响。酿造技术和机械化的进步无意中导致了一些重味白酒产区醋酸乙酯含量的增加，破坏了风味的微妙平衡，导致感官不协调。因此，控制醋酸乙酯的含量成为保证浓香型白酒高品质的关键问题之一。本文综述了乙酸乙酯的合成途径及影响因素。从大曲、泥坑、发酵工艺、贮藏和菌种选育等方面总结了乙酸乙酯的调控措施，为烈性白酒中乙酸乙酯的定向调控提供参考。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.