陈酿时间对玫瑰醋挥发性风味物质的影响  

Effect of Aging Time on Volatile Flavor Substances of Rosy Vinegar

作　　者：陈建红 沈海锋 杨明 嵇国华 冯纬 翁云丹 徐光亮 陈雅琴 CHEN Jianhong;SHEN Haifeng;YANG Ming;JI Guohua;FENG Wei;WENG Yundan;XU Guangliang;CHEN Yaqin(Zhejiang Institute of Commercial Technology,Hangzhou 310000,China;Zhejiang Wuweihe Food Co.,Ltd.,Hangzhou 310000,China;Hangzhou Haomusi Food Co.,Ltd.,Hangzhou 310000,China;Hangzhou Songxianxian Natural Condiments Co.,Ltd.,Hangzhou 310000,China;Hangzhou Food Brewing Co.,Ltd.,Hangzhou 310000,China)

机构地区：[1]浙江商业职业技术学院,浙江杭州310000 [2]浙江五味和食品有限公司,浙江杭州310000 [3]杭州郝姆斯食品有限公司,浙江杭州310000 [4]杭州松鲜鲜自然调味品有限公司,浙江杭州310000 [5]杭州市食品酿造有限公司,浙江杭州310000

出　　处：《食品工业科技》2024年第3期270-276,共7页Science and Technology of Food Industry

摘　　要：为研究不同陈酿时间对玫瑰醋挥发性风味物质的影响,采用顶空固相微萃取-气相色谱-质谱(headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)、主成分分析(principal component analysis,PCA)和层次聚类分析(hierarchical clustering analysis,HCA)对新醋、一年陈、三年陈、十年陈样品进行理化和挥发性风味成分分析。结果表明,陈酿能提高还原糖和氨基酸态氮的含量,促进玫瑰醋风味和色泽的形成。通过HS-SPME-GC-MS检测到玫瑰醋中共有79种挥发性风味物质,其中大部分酯类物质在陈酿过程中被降解,而羰基化合物和吡嗪类物质含量在陈酿期间上升显著。利用气味阈值计算出玫瑰醋中共有13种气味活性值大于1的挥发性化合物,且不同陈酿期主要呈味化合物存在差异。通过主成分和聚类分析发现不同陈酿期玫瑰醋样品间分离明显,表明陈酿时间对玫瑰醋挥发性物质组成具有重要影响。To investigate the effects of different aging times on the volatile flavor substances of rosy vinegar,headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS),principal component analysis(PCA)and hierarchical clustering analysis(HCA)were used to investigate the physicochemical and volatile flavor components of fresh,one-year-old,three-year-old and ten-year-old samples.The results showed that the content of reducing sugars and amino acid nitrogen increased during aging,and promoted the flavor and color development of rosy vinegar.A total of 79 volatile flavor substances were detected in rosy vinegar by HS-SPME-GC-MS,among which most of the esters were degraded during aging,while the content of carbonyl compounds and pyrazines increased significantly during aging.13 volatile compounds with odor activity value greater than 1 were calculated in rosy vinegar by odor threshold value,and the main odor-presenting compounds differed in different aging periods.Principal component and cluster analyses revealed significant separation among the rosy vinegar samples at different aging periods,indicated that the aging time has an important influence on the composition of volatile substances in rosy vinegar.

关 键 词：陈酿 玫瑰醋 挥发性风味物质 

分 类 号：TS201.2[轻工技术与工程—食品科学]