鸭梨醋风味化合物的对比分析  

Comparative Analysis of Flavor Compounds in Pear Vinegar

作　　者：吕伟 许文琪 史玉 黄一承 李晓磊[1] 李丹[1] LYU Wei;XU Wen-qi;SHIYu;HUANG Yi-cheng;LI Xiao-ei;LI Dan(Key Laboratory of Agricultural Products Processing,Education Department of Jilin Province,Changchun University,Changchun 130022,China)

机构地区：[1]长春大学农产品加工吉林省教育厅重点实验室,长春130022

出　　处：《中国调味品》2023年第6期178-183,共6页China Condiment

基　　金：长春大学“长大学者攀登计划”项目(ZKP202006,ZKP202016);吉林省教育厅科学研究项目(JJKH20220609KJ)。

摘　　要：为探究鸭梨醋之间的风味差异,该研究以4种不同品牌的山东省阳信县鸭梨醋为研究对象,评价了其总糖、总酸、有机酸和挥发性风味化合物的含量。研究表明,4种鸭梨醋中,品牌B的总糖和总酸含量最高,分别为2.51,48.88 mg/mL;共检测出9种有机酸,其中有机酸含量最高的是乙酸,乳酸是品牌C和D中独有的有机酸,其含量仅次于乙酸;共检测出68种挥发性化合物,品牌A、B、C、D分别检测出32,42,39,20种;基于气味活度值共确定12种挥发性风味物质,并进一步对挥发性风味物质进行正交偏最小二乘判别分析。结果表明4种鸭梨醋间挥发性风味物质存在显著差异。最后,经过感官评定得出4种鸭梨醋中品牌A的感官评价最高。In order to explore the flavor differences among pear vinegar,four different brands of pear vinegar from Yangxin County,Shandong Province are used as the research objects,and the content of total sugar,total acid,organic acid and volatile flavor compounds is evaluated.The results show that among the four brands of pear vinegar,brand B has the highest content of total sugar and total acid,which is 2.51,48.88 mg/mL respectively;a total of nine organic acids are detected,among which,the content of acetic acid is the highest,and lactic acid is a unique organic acid in brand C and brand D,with the content being second only to acetic acid;a total of 68 volatile compounds are detected,and 32,42,39,20 volatile compounds are detected in brands A,B,C and D respectively;a total of 12 volatile flavor substances are identified based on the odor activity values,and further orthogonal partial least squares discriminant analysis is conducted on the volatile flavor substances.The results show that there are significant differences in volatile flavor substances among the four kinds of pear vinegar.Finally,through sensory evaluation,it is concluded that brand A has the highest sensory evaluation among the four kinds of pear vinegar.

关 键 词：鸭梨醋 有机酸 挥发性风味物质 固相微萃取 气相色谱-质谱联用 感官评价 

分 类 号：TS264.22[轻工技术与工程—发酵工程]