浓香型白酒中主体风味物质的生物合成机制与代谢调控研究进展OA

As a typical representative of traditional Chinese distilled liquors,the unique flavor of strong-flavor(Nongxiangxing)Baijiu is jointly produced via the synergistic metabolism of diverse microorganisms in pit mud during solid-state fermentation.This review systematically summarizes the biosynthetic mechanisms of dominant flavor compounds(e.g.,ethyl hexanoate)in strong-flavor Baijiu and emphatically elaborates on the synthetic routes of short-chain fatty acids(e.g.,caproic acid and butyric acid),including reverse β-oxidation and fatty acid biosynthesis,further clarifying the key functional genes,core metabolic characteristics and interaction mechanisms of acid-and ester-producing microorganisms.Concurrently,we summarize the applications of multi-omics technologies,such as metagenomics,metabolomics,and genome-scale metabolic models,in deciphering flavor formation mechanisms.Furthermore,we prospect future research directions,including metabolic regulation-based targeted fermentation,synthetic microbial consortium construction and intelligent brewing,providing theoretical references for quality improvement and precise fermentation regulation of strong-flavor Baijiu.