Food and Fermentation Industries >

2023 , Vol. 49 >Issue 9: 334 - 339

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034450

History and research progress on deodorizing and flavoring mechanism of cooking wine

  • XIAO Yun ,
  • LI Xuan ,
  • LIU Dantong ,
  • ZHOU Shengli ,
  • HE Jing ,
  • DONG Hua ,
  • ZHOU Wanxiang ,
  • WANG Min ,
  • ZHENG Yu
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  • 1(State Key Laboratory of Food Nutrition and Safety, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China)
    2(COFCO Oil Research and Development Center, Tianjin 300452, China)
    3(COFCO Eastocean Oils & Grains Industries (Zhangjiagang) Co. Ltd., Zhangjiagang 215634, China)

Received date: 2022-11-20

  Revised date: 2022-12-14

  Online published: 2023-06-05

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Abstract

Cooking wine is one of the indispensable seasonings in cooking, which is often used to remove unfavorite smell and enhance the flavor in dish making. In this article, the development history and the research progress on deodorizing and flavoring mechanism of cooking wine are reviewed. The fishy smell substances in meat and aquatic product are mainly due to the metabolism of itself or the bacteria from environment, which will produce a variety of fishy and odorous substances such as fatty acid, trimethylamine, methanethiol, indole, and heterocyclic ammonia nitrogen-containing compounds. Besides ethanol, there are rich flavor substances such as alcohols, amino acids, organic acids, esters in the cooking wine, and ethers, ketones, alkenes from the spice. Those flavor substants can mask or react with fishy smell substances to generate aromatic substances in the cooking process. Meanwhile, in the cooking process, the flavor substances can involve in esterification reaction, Maillard reaction to form aromatic or delicate flavor components which fuse with the flavor of the raw material, thereby improving the flavor of dishes.

Key words： cooking wine; deodorizing; removing goaty flavor; flavoring; enhancing fragrance

Cite this article

XIAO Yun , LI Xuan , LIU Dantong , ZHOU Shengli , HE Jing , DONG Hua , ZHOU Wanxiang , WANG Min , ZHENG Yu . History and research progress on deodorizing and flavoring mechanism of cooking wine[J]. Food and Fermentation Industries, 2023 , 49(9) : 334 -339 . DOI: 10.13995/j.cnki.11-1802/ts.034450

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