顶空-固相微萃取-气质联用法分析玫瑰醋挥发性风味物质及特征  

Analysis of volatile flavor profile and characteristics of rosy vinegar based on HS-SPME-GC-MS profiles

作　　者：张林祥 张蕾 秦子涵 陈嘉慧 邢利民 朱军莉 ZHANG Linxiang;ZHANG Lei;QIN Zihan;CHEN Jiahui;XING Limin;ZHU Junli(School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018,China;Zhejiang Laohenghe Food Co.Ltd.,Huzhou 313213,China)

机构地区：[1]浙江工商大学食品与生物工程学院,浙江省食品安全重点实验室,浙江杭州310018 [2]湖州老恒和酿造有限公司,浙江湖州313213

出　　处：《食品与发酵工业》2022年第21期269-275,共7页Food and Fermentation Industries

基　　金：国家自然科学基金青年科学家基金项目(32102124)。

摘　　要：为比较多个产地玫瑰醋品质差异,该研究对6种玫瑰醋理化指标、感官特性和风味品质进行了测定分析。结果表明,6种玫瑰醋pH、酸度和氨基酸态氮含量无显著差异,而玫瑰醋样品M5还原糖含量显著高于其他组。感官分析发现,玫瑰醋产品在水果香、麸皮香、焦糖香及香气综合复杂性等属性具有显著性差异,其中样品间麸皮香差异最大。顶空-固相微萃取-气质联用分析显示,玫瑰醋产品中共鉴定出76个风味物质,包含较多的酯类、酸类和醛酮类成分,且杭嘉湖产玫瑰醋风味组分较多。通过气味阈值计算出7个气味活性值大于1的挥发性成分,分别为异戊醛、苯甲醛、乙酸乙酯、乙酸异戊酯、3-乙酰基-2-丁酮、2,3-丁二酮、2-乙酰基呋喃,其中乙酸乙酯、3-乙酰基-2-丁酮和2,3-丁二酮被认为是玫瑰醋特征风味香气成分。正交偏最小二乘法判别分析及关键变量变异权重参数值表明,异戊醛、乙酸乙酯和乙酸异戊酯可能与不同产地玫瑰醋香气差异有关。In this study,the physical and chemical indicators,sensory characteristics and flavor profile of six kinds of rosy vinegar from various origins were analyzed.The results showed that the pH value,acidity and amino acid nitrogen content of six rosy vinegars had no significant differences,of while the M5 reducing sugar content of rosy vinegar samples was significantly higher than other groups.Sensory analysis found that attributes of rosy vinegars differed significantly,including fruit aroma,bran aroma,caramel aroma,and aroma comprehensive complexity,especially bran aroma.HS-SPME-GC-MS analysis showed that total 76 volatile compounds were identified in rosy vinegar,mainly containing esters,acids,aldehydes and ketones,and rosy vinegar produced in Zhejiang have more flavor compounds.Seven volatile compounds with odor activity value(OAV) greater than 1 were calculated based on threshold,which were isoamyl aldehydes,benzaldehyde,ethyl acetate,isoamyl acetate,3-acetyl-2-butanone,2,3-butanedione,2-acetylfuran.In addition,ethyl acetate,3-acetyl-2-butanone and 2,3-butanedione were identified as the characteristic flavor components of Zhejiang rosy vinegar.Orthogonal partial least squares discriminant analysis(OPLS-DA) and variable importance in projection(VIP) indicated that 3-methyl butanal,ethyl acetate and isoamyl acetate might be associated with the difference in aroma of rosy vinegar.

关 键 词：玫瑰醋 挥发性成分 气味活度值 正交偏最小二乘法判别分析 

分 类 号：TS264.22[轻工技术与工程—发酵工程] O657.63[轻工技术与工程—食品科学与工程]