Research progress on reactive carbonyl species in alcoholic products

  • SI Bo ,
  • LU Yang ,
  • LU Yongling ,
  • LYU Lishuang
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  • 1(Jiangsu Suqian Product Quality Supervision and Inspection Institute,Suqian 223800,China)
    2(School of Food and Pharmaceutical Engineering,Nanjing Normal University,Nanjing 210023,China)

Received date: 2021-09-07

  Revised date: 2021-10-08

  Online published: 2022-04-27

Abstract

Reactive carbonyl species (RCS),including glyoxal,methylglyoxal,acrolein,crotonaldehyde,furfural,etc.,as a large class of small active substances,can be reacted to the nucleophilic sites of proteins,nucleic acids and phospholipids by Michael addition reaction and Schiff bases reaction.RCS can easily cause a variety of chronic diseases such as Alzheimer's disease,cardiovascular and cerebrovascular diseases,diabetes,and so on,which poses a threat to human health.The high-temperature distillation of different flavor liquors,the high-temperature accumulation of sauce-flavor liquors,the microbial fermentation of wine and beer,etc.,as well as complex reactions during storage,will produce a certain amount of RCS.We analyze and summarize the sources,types,contents and detection methods of RCS in alcoholic products,in order to provide a theoretical basis for the safety production and quality improvement of alcoholic products.

Cite this article

SI Bo , LU Yang , LU Yongling , LYU Lishuang . Research progress on reactive carbonyl species in alcoholic products[J]. Food and Fermentation Industries, 2022 , 48(7) : 312 -318 . DOI: 10.13995/j.cnki.11-1802/ts.029204

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