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Corresponding Author(s)

王宏（1988—），女，仲恺农业工程学院特聘副教授，博士。E-mail：whongaq@163.com

Abstract

As a core condiment in traditional Chinese cuisine, the flavor modulation mechanisms of cooking wine are closely related to its production processes. This review systematically organizes the three major production systems of cooking wine, i.e., brewed, blended, and seasoned, comparing their differences in base-wine origin, flavor-formation pathways, and product stability. By integrating the latest developments in flavoromics, molecular interactions, and intelligent fermentation, it provides a systematic analysis of the relationship between production process differences and flavor formation mechanisms. The paper clarifies the multi-stage “dissolution–modification–suppression” mechanism for off-flavor removal and proposes a metabolic flux-directed process optimization pathway. Additionally, it explores the mechanisms by which cooking wine generates aromatic substances through the Maillard reaction, esterification, and other processes, revealing its roles in enhancing aroma, boosting umami, improving meat tenderness, and preserving color. The review also highlights current research gaps in dynamic flavor changes, component synergy mechanisms, and functional development, and suggests that future work should focus on precise flavor control, the exploration of health functions, and standardized processing technologies.

Publication Date

7-13-2026

First Page

196

Last Page

203

DOI

10.13652/j.spjx.1003.5788.2025.80406

References

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