基于香味活性值对五谷晒醋香气成分的研究  

Aroma components of Chinese cereal vinegar by odor activity value

作　　者：李少辉[1] 赵巍[1] 李朋亮 张爱霞[1] 张佳丽[1] 刘莹莹[1] 刘松雁 袁会然 刘敬科[1] LI Shaohui;ZHAO Wei;LI Pengliang;ZHANG Aixia;ZHANG Jiali;LIU Yingying;LIU Songyan;YUAN Huiran;LIU Jingke(Minor Cereal Crops Laboratory of Hebei Province,National Foxtail Millet Improvement Center,Institute of Millet Crops,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050035,China;Shijiazhuang Livestock Products Quality Inspection&Supervision Center,Shijiazhuang 050041,China;Hebei Suningxiang Food Co.,Ltd.,Shijiazhuang 052165,China)

机构地区：[1]河北省农林科学院谷子研究所国家谷子改良中心河北省杂粮研究实验室,河北石家庄050035 [2]石家庄市畜产品质量监测中心,河北石家庄050041 [3]河北粟凝香食品有限公司,河北石家庄052165

出　　处：《中国酿造》2020年第1期88-92,共5页China Brewing

基　　金：国家现代农业产业技术体系项目(CARS-07-13.5-A29);河北省农林科学院创新工程(2019-2-2-1);河北省农林科学院博士后科研基金

摘　　要：采用顶空固相微萃取(HS-SPME)提取五谷晒醋的香气成分,并用气相色谱-质谱联用技术(GC-MS)结合气味活性值(OAV)鉴定对五谷晒醋香气起重要作用的关键香气化合物。结果显示,共检测到52种挥发性风味成分,包括6种醇类、9种酸类、6种醛类、10种酯类、1种烷烃类、4种酮类、6种多酚类和10种杂环类化合物。由气味活性值法确定了17种成分(OAV>1)对五谷晒醋有香气贡献,其中对香气有突出贡献(OAV>100)的化合物有2-呋喃甲醇、苯乙醛、香兰醛、乙酸异戊酯、乙酸苯乙酯、γ-壬内酯、4-甲基愈创木酚和4-乙基愈创木酚。Volatile components of Chinese cereal vinegar were extracted using HS-SPME.The major aroma components were identified by GC-MS and odor active value(OAV).The results showed that 52 volatile components were detected,mainly 6 alcohols,9 acids,6 aldehydes,10 esters,1 hydrocarbon,4 ketones,6 polyphenols and 10 heterocyclic compounds.Seventeen characteristic aroma components(OAV>1)were found to make an important contribution to the aroma of Chinese cereal vinegar,including 2-furanmethanol,benzeneacetaldehyde,vanillin aldehyde,isoamyl acetate,γ-nonyl lactone;4-methyl guaiacol and 4-ethyl-2-methoxy-phenol(OAV>100).

关 键 词：五谷晒醋 香气成分 顶空固相微萃取 气质联用法 气味活性值 

分 类 号：TS262.4[轻工技术与工程—发酵工程]