文献类型： 外文期刊
作者： Lei, Yujuan 1 ; Xie, Sha 1 ; Guan, Xueqiang 3 ; Song, Changzheng 1 ; Zhang, Zhenwen 1 ; Meng, Jiangfei 1 ;
作者机构： 1.Northwest A&F Univ, Coll Enol, 22 Xinong Rd, Yangling 712100, Shaanxi, Peoples R China
2.Shaanxi Engn Res Ctr Vitiviniculture, Yangling 712100, Shaanxi, Peoples R China
3.Shandong Acad Agr Sci, Inst Agrofood Sci & Technol, Viticulture & Enol Res Ctr, Jinan 250000, Shandong, Peoples R China
关键词： Methoxypyrazines; Discovery; Accumulation; Transportation; Metabolic mechanism
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2018 年 245 卷
页码：
收录情况： SCI
摘要： This review summarizes research on the discovery, biosynthesis, accumulation, transport, and metabolism of 3-alkyl-2-methoxypyrazines (MPs) in grape. The MPs are a family of potent volatile compounds distributed throughout biological kingdoms. These compounds impart herbaceous/green/vegetal sensory attributes to certain varieties of wine. Generally, high levels of MPs in wine are derived mainly from the corresponding grapes. Although two pathways for MPs biosynthesis have been proposed, only the final step and the enzymes that catalyze it has been confirmed in grape, and the metabolic intermediates and key enzymes involved in other steps are still unknown. The limited understanding of MPs metabolism has restricted research on these compounds, and some empirical results cannot be explained by the current knowledge of MPs metabolism. This review provides insights into research on MPs biosynthesis and metabolism, and proposes directions for further research on this important class of flavour/odour compounds.
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