基于风味检测技术对四大名醋挥发性成分的研究进展  

Research progress on volatile components of four famous vinegars based on flavor detection technology

作　　者：郭蕾 孙浩 宋来生 洪厚胜[1,3] GUO Lei;SUN Hao;SONG Laisheng;HONG Housheng(College of Biotechnology and Pharmaceutical Engineering,Nanjing Tech University,Nanjing 211816,China;College of Chemistry and Molecular Engineering,Nanjing Tech University,Nanjing 211816,China;Nanjing Highke Bioengineering Equipment Co.,Ltd.,Nanjing 210009,China)

机构地区：[1]南京工业大学生物与制药工程学院,江苏南京211816 [2]南京工业大学化学与分子工程学院,江苏南京211816 [3]南京汇科生物工程设备有限公司,江苏南京210009

出　　处：《中国酿造》2022年第6期12-17,共6页China Brewing

基　　金：国家高技术研究发展计划‘863计划’项目(2012AA021201)。

摘　　要：探究四大名醋独特的风味已成为研究的热点,而现代检测技术是确定挥发性成分的重要手段。文章从四大名醋酿造的原料、工艺过程以及风味物质的检测技术、多元统计分析手段等方面,全面地介绍了我国四大名醋挥发性成分的研究进展,说明了随着分析技术的不断更新对不同化学组分的区分和识别更加明确,旨在为食醋风味的研究提供一定理论基础。Exploring the unique flavor of the four famous vinegars has become a hot topic of research,and modern detection technology is an important mean to determine volatile ingredients.In the paper,the research progress of the volatile ingredients of four famous vinegars from the aspects of raw materials,process and flavor substance detection technology and multiple statistical analysis methods were introduced,and the distinction and identification of different chemical components more clearly with the continuous updating of analytical techniques were explained,aiming to provide a theoretical basis for the study of vinegar flavor.

关 键 词：四大名醋 生产工艺 检测技术 分析手段 风味物质 

分 类 号：TS264.2[轻工技术与工程—发酵工程]