高温大曲白酒中吡嗪类化合物的检测、来源、香气和功能活性研究进展

白酒风味与品质差异形成的关键因素——微量化合物，是当前白酒研究领域的热点之一。吡嗪类化合物是一类对白酒风味形成有重要贡献的微量化合物，也是白酒中重要的功能性成分。该文详细综述了高温大曲白酒中已知吡嗪类化合物的种类、含量及其常用检测方法，并对其来源（微生物合成和美拉德反应）、香气和功能活性等方面进行了探讨，作为高温大曲白酒中兼具风味和功能活性，又与白酒微生物发酵和酿造工艺密切相关的吡嗪类化合物，其在白酒生产、质量控制和掺假鉴别等领域将有广阔应用，该文可为白酒中吡嗪类化合物的研究提供理论参考。

Research Progress of the Detection,Source, Aroma and Functional Activity of Pyrazine Compounds in High Temperature Daqu Baijiu

Microcompounds, the key factors for the difference of flavor and quality in Baijiu, are one of the hot topics in the research field of Baijiu. Pyrazine compounds are a kind of microcompounds which contribute to the formation of the flavor in Baijiu, and are also important functional components in Bajiu. In this review, the types and contents of pyrazine compounds known in high temperature Daqu Baijiu and their common detection methods are reviewed in detail. And the source (microbial synthesis and Maillard reaction), aroma and functional activities of pyrazines are also discussed. Pyrazines, which have both flavor and functional activities in high temperature Daqu Baijiu and are closely related to the microbial fermentation and brewing process of Baijiu, will be widely used in the production, quality control and adulteration identification for Baijiu. This review can provide theoretical reference for the study of pyrazines in Baijiu.