四川麸醋及其陈酿过程中挥发性风味物质解析  

Analysis of Volatile Flavor Substances in Sichuan Bran Vinegarand its Aging Process

作　　者：杜大钊 黄静[2] 王瑞 张奶英 DU Da-zhao;HUANG Jing;WANG Rui;ZHANG Nai-ying(Sichuan Baoning Vinegar Co.,Ltd.,Langzhong Sichuan 637400,China;College of Food Science,Sichuan Agricultural University,Ya’an Sichuan 625014,China)

机构地区：[1]四川保宁醋有限公司,四川阆中637400 [2]四川农业大学食品学院,四川雅安625014

出　　处：《食品与发酵科技》2020年第5期1-6,共6页Food and Fermentation Science & Technology

基　　金：四川省科技成果转化示范项目(18ZHSF0038)。

摘　　要：采用SPME-GC-MS技术解析四川麸醋及其陈酿过程中的挥发性风味物质。结果表明,四川麸醋的主要挥发性风味物质共有42种,其中酯类11种、酸类11种、醇类3种、羰基类9种以及杂环类8种。经陈酿1月及2月后,挥发性风味物质的种类均增加至44种。其中,四川麸醋的主要特征风味物质包括:乙酸乙酯、丙酸乙酯、己酸乙酯、辛酸乙酯、苯乙酸乙酯、丙酸、己酸、3-甲基丁酸、乙酸、3-甲基丁醇、糠醛、四甲基吡嗪、三甲基吡嗪。In this study,we used solid phase microextraction-GC-MS technique to analyze the volatile flavor substances in Sichuan bran vinegar and its aging process.The results showed that there were 42 main volatile flavor substances,including 11 kinds of esters,11 kinds of acids,3 kinds of alcohols,9 kinds of carbonyls and 8 kinds of heterocyclics.After 1 month and 2 months of aging,the variety of volatile flavors increased to 44 species.Among them,the characteristic flavor substances of Sichuan bran vinegar include:ethyl acetate,eth⁃yl propionate,ethyl hexanoate,ethyl octanoate,ethyl phenylacetate,propionic acid,caproic acid,3-methylbutyr⁃ic acid,acetic acid,3-methyl butanol,furfural,tetramethylpyrazine,trimethylpyrazine.

关 键 词：四川麸醋 陈酿过程 固相微萃取-气相色谱-质谱法 挥发性风味物质 特征风味物质 

分 类 号：TS264.22[轻工技术与工程—发酵工程]