啤酒花风味物质及分析技术研究进展

Research progress of hop flavor substances and analysis techniques

中文关键词:  啤酒花  风味物质  分析技术  分子感官科学  量子化学计算

英文关键词:hops  flavor substance  analysis techniques  molecular sensory science  quantum chemical calculation

中文摘要:

      啤酒花(Humulus lupulus L.)被称为“啤酒之灵魂”, 具有抑菌防腐、维持泡沫稳定性及提供啤酒特征风味的功能。其复杂的组成成分已被明确, α-酸、β-酸及黄腐酚化学转化机制已明晰, 大量挥发性化合物已检出, 研究技术手段也快速发展。但目前的研究仍存在啤酒花研究品种较为集中、风味物质研究不充分、化学机制研究不透彻等问题。本文详细阐述啤酒花风味物质组成, 通过文献计量学方式对目前啤酒花风味研究方向进行梳理, 重点讨论现有啤酒花风味研究技术, 提出将量子化学应用于啤酒花风味研究领域, 并对啤酒花未来研究趋势提出展望, 以期强化啤酒花精准使用、推动啤酒花产业发展并为啤酒风味调控提供理论参考。

英文摘要:

      The hops (Humulus lupulus L.), known as the “soul of beer”, has functions such as antibacterial and antiseptic properties, foam stability maintenance, and providing beer with its characteristic flavor. The complex composition of hops has been clarified, and the chemical transformation mechanisms of α-acid, β-acid, and xanthohumol have been elucidated. Additionally, a considerable number of volatile compounds have been detected, and research techniques have rapidly advanced. However, there are still certain issues that need to be addressed, including the relatively limited variety of hops, insufficient research on flavor substances, and the chemical mechanism is not well studied. This paper systematically introduced the types and planting conditions of hops, elaborated the composition of hop flavor substances, sorted out the current research direction of hop flavor through bibliometrics, and emphatically discussed the existing research technology of hop flavor. This paper proposed the application of molecular sensory science and quantum chemistry to the study of hop flavor, and prospected the future research trend of hops, which expected to strengthen the precise use of hops, promote the development of hop industry and provide theoretical reference for beer flavor regulation.