酒花中萜烯醇类化合物的研究进展

酒酒花添加可赋予啤酒特有的风味，使酒体丰满协调。萜类物质对酒花风味的贡献发挥着重要作用。其中，萜烯醇类物质（如里那醇、香叶醇、β-香茅醇、α-萜品醇、橙花醇等）是影响酒花香气的关键性成分，其在发酵过程中含量的微小变化对啤酒的品质及感官评价影响很大。啤酒中的萜烯醇类物质不仅与酒花品种有关，还与发酵过程中的生物转化有关，甚至在储存时期也有变化。了解酒花中的萜烯醇类香气化合物在啤酒酿造过程中的含量及变化规律与控制和稳定啤酒的风味质量密切相关。该文就酒花中萜烯醇类物质的国内外研究现状做一综述。

Research progress on terpenol compound in hops

Aroma characteristics of beer derived from hop is very important for the beer quality. It is well-known that terpene alcohols including linalool, geranial,β-citronellol and α-terpineol, nerol with level measured in μg/L are the important contributors for hop aroma in beer. Indeed, although they are only small changes in the content of the fermentation process, they have a determining impact on the quality organoleptic properties of beer. These terpene alcohols are not only from the hops itself in brewing process, partly also from the fermentation process biotransformation pathways, some even related to the storage period. Therefore, it is very important to know the content and variation of aroma compounds during the beer brewing process to proper control and stabilize of beer＇s quality. Research progress on terpenol from hops both in inland and abroad were reviewed in this paper.