熏醅对山西苦荞老陈醋香气成分的影响  

Effects of roasting on the variations of aroma compounds in Shanxi aged vinegar made from tartary buckwheat

作　　者：王爱莉[1] 宋焕禄[2] 王丽丽[1] 李再贵[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]北京工商大学化工学院,北京100037

出　　处：《中国调味品》2011年第10期93-96,共4页China Condiment

摘　　要：熏醅是山西老陈醋的特有工艺,是形成其独特风味的关键步骤。文章采用顶空吹扫捕集和气质联用-嗅闻技术对山西苦荞老陈醋不同熏醅阶段的香气成分进行了分析。熏醅对香气成分的影响研究发现,大多数香气物质在熏醅前3天大幅上升,但从第四天开始迅速下降。香气物质的含量变化主要是由于加热过程中的美拉德反应或strecker降解反应。通过熏醅时间和温度的调整,可以为山西苦荞老陈醋生产过程的控制和熏醅工艺的科学化提供理论依据。Roasting is the specific process of Shanxi aged vinegar which forms its unique flavor. The aroma compounds of Shanxi aged vinegar made from tartary buckwheat were evaluated by gas chromatography/olfactometry/mass spectrometry （GC-O-MS）. The effects of roasting process on aromas were also investigated. Most of the aromas increased significantly during the first three days and decreased from the fourth day. The changes may be mainly caused by Maillard or Strecker reaction during heating. The adjustment of roasting time and temperature could provide scientific basis on controlling and improving roasting procedure as well as contributing to the desired flavor.

关 键 词：熏醅 山西苦荞老陈醋 顶空吹扫捕集 气质联用-嗅闻 香气 

分 类 号：TS264.22[轻工技术与工程—发酵工程]