食醋中挥发性风味物质及其检测方法研究进展  

Progress of Research on Volatile Flavor Substances in Vinegar and Their Detection Methods

作　　者：魏世东 王素英[1] 娄婷婷 赵培[1] 张宏宇[1] WEI Shi-dong;WANG Su-ying;LOU Ting-ting;ZHAO Pei;ZHANG Hong-yu(Tianjin Key Laboratory of Food Biotechnology,College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China;Animal,Plant and Foodstuffs Inspection Center of Tianjin Customs,Tianjin 300461,China)

机构地区：[1]天津商业大学生物技术与食品科学学院天津市食品生物技术重点实验室,天津300134 [2]天津海关动植物与食品检测中心,天津300461

出　　处：《食品研究与开发》2022年第24期215-224,共10页Food Research and Development

基　　金：天津市科技计划项目(20YFZCSN00630);天津海关科研项目(2019THK008)。

摘　　要：挥发性风味物质的种类和含量已成为食醋品质评价的重要指标,对消费导向有重要影响。该文综述食醋中挥发性风味物质的形成、种类及风味贡献,分析食醋样品前处理方法的原理和优缺点及其与挥发性风味物质分析方法二者相结合的优势及应用进展,并对挥发性风味物质检测方法的发展前景进行展望。The type and content of volatile flavor substances have become an important indicator of vinegar quality and impact consumption patterns.The paper reviewed the formation,types,and flavor contributions of volatile flavor substances in different kinds of vinegar.The principles of vinegar pretreatment methods and their advantages and disadvantages were analyzed.The advantages of combining pretreatment and volatile flavor substance analysis methods and the progress in its application were also summarized.Furthermore,the prospect of developing methods for detection of volatile flavor compounds in vinegar was assessed.

关 键 词：食醋 发酵 挥发性风味物质 检测方法 组成分析 

分 类 号：TS264.22[轻工技术与工程—发酵工程]