Flavor Biochemistry of Fermented Alcoholic Beverages

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dc.contributor.authorde Castilhos, Maurício B. M.
dc.contributor.authorde Queiroga, Ana P. G.
dc.contributor.authorSabino, Lia L.
dc.contributor.authordos Santos Júnior, Jorge R. [UNESP]
dc.contributor.authorSantiago-Urbina, Jorge A.
dc.contributor.authorNolasco-Cancino, Hipócrates
dc.contributor.authorRuíz-Terán, Francisco
dc.contributor.authorDel Bianchi, Vanildo L. [UNESP]
dc.contributor.institutionMinas Gerais State University
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.contributor.institutionDivision of Career Management of Sustainable and Protected Agriculture
dc.contributor.institutionChemistry Science Faculty
dc.contributor.institutionConsejo Regulador del Mezcal
dc.contributor.institutionFaculty of Chemistry
dc.date.accessioned2023-07-29T13:50:33Z
dc.date.available2023-07-29T13:50:33Z
dc.date.issued2021-01-01
dc.description.abstractThe flavor is one of the sensory attributes that panelists assess and its complexity brings several discussions regarding the definition of its concept. Some authors describe the flavor as a sum of perceptions resulting from the stimulation of the senses by the food/beverage in the digestive and respiratory tracts; other authors define flavor as a combination of taste and mouthfeel. There is a tendency to consider the relevance of the relationship between the flavor and the chemical food/beverage matrix. Acids, alcohols, volatile compounds, and other chemical substances are responsible for distinctive sensations in the mouth promoting different tastes and mouthfeel. In addition, the synthesis path of the chemical substances that respond to flavor compounds is based on relevant biochemical phenomena. In this context, alcoholic fermentation is considered one of the most essential biochemical reactions providing the formation of a set of volatile compounds responsible for influencing the flavor. Wine and mezcal are examples of alcoholic beverages that present several chemical compounds responsible for their complex flavor due to the several biochemical reactions that occur during their production. Esters, higher alcohols, carbonyl compounds, and oak flavors such as lactones, furanic compounds, and methoxyphenols are responsible for providing the complex flavor that differentiates the wines. Other factors such as the intrinsic features of the grape cultivar and the grape vintage also influence the wine flavor. The most relevant biochemical pathway that produces the chemical compounds that respond to wine flavor is the synthesis of different enzymes produced by the different yeasts responsible for alcoholic fermentation. Also, mezcal is produced by different species of maguey and its cooking is the first step that generates caramel and smoky notes related to furans, alcohols, aldehydes, ketones, phenols, and terpenes. The chemical composition of the mezcal depends on the maguey species, age, the chemical composition of the maguey, and the practice of each producer. The use of autochthonous yeasts during alcoholic fermentation and the conditions used for the biochemical reaction respond to the mezcal flavor differences. In summary, biochemical reactions have substantial importance for the flavor complexity of wine and mezcal since the different flavor nuances are explained by the different chemical composition of the grape and maguey, respectively, the conditions used during the process, and the yeasts involved in the alcoholic fermentation. The study of biochemical pathways will be helpful for wineries and mezcal producers to elucidate the mechanism of the reactions involving the synthesis of specific chemical compounds and their respective flavor notes, producing a safe beverage with quality and high acceptance.en
dc.description.affiliationMinas Gerais State University Department of Agricultural Sciences and Biology, Escócia Avenue 1001, Universitário, Minas Gerais
dc.description.affiliationSão Paulo State Univeristy Department of Food Technology and Engineering, Cristóvão Colombo street 2265, Jardim Nazareth, São José do Rio Preto
dc.description.affiliationUniversidad Tecnológica de los Valles Centrales de Oaxaca Division of Career Management of Sustainable and Protected Agriculture, Universidad Avenue S/N, San Pablo Huixtepec, Oaxaca
dc.description.affiliationUniversidad Autónoma Benito Juárez de Oaxaca Chemistry Science Faculty, Universidad Avenue S/N, Ex-Hacienda 5 Señores
dc.description.affiliationConsejo Regulador del Mezcal, Cofre de Perote 325, Col. Volcanes
dc.description.affiliationUniversidad Nacional Autónoma de México Food and Biotechnology Department Faculty of Chemistry, Universidad Avenue 3000, Coyoacán
dc.description.affiliationUnespSão Paulo State Univeristy Department of Food Technology and Engineering, Cristóvão Colombo street 2265, Jardim Nazareth, São José do Rio Preto
dc.format.extent91-114
dc.identifierhttp://dx.doi.org/10.1002/9783527824816.ch6
dc.identifier.citationNatural Flavors, Fragrances, and Perfumes: Chemistry, Production, and Sensory Approach, p. 91-114.
dc.identifier.doi10.1002/9783527824816.ch6
dc.identifier.scopus2-s2.0-85152307450
dc.identifier.urihttp://hdl.handle.net/11449/248675
dc.language.isoeng
dc.relation.ispartofNatural Flavors, Fragrances, and Perfumes: Chemistry, Production, and Sensory Approach
dc.sourceScopus
dc.subjectalcoholic beverage
dc.subjectalcoholic fermentation
dc.subjectbiochemical reaction
dc.subjectflavor
dc.subjectflavor biochemistry
dc.subjectMezcal
dc.subjectwine
dc.titleFlavor Biochemistry of Fermented Alcoholic Beveragesen
dc.typeCapítulo de livro

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE