赤水晒醋的挥发性香气特征及氨基酸分析  

Analysis of Volatile Aroma Characteristics and Amino Acids of Chishui Sun-Dried Vinegar

作　　者：朱晓春 孙优兰 蒋力力 尚煜豪 张德芹 ZHU Xiao-chun;SUN You-lan;JIANG Li-li;SHANG Yu-hao;ZHANG De-qin(Guizhou Xijiu Co.,Ltd.,Zunyi 564622,China)

机构地区：[1]贵州习酒股份有限公司,贵州遵义564622

出　　处：《中国调味品》2024年第5期166-170,182,共6页China Condiment

基　　金：贵州省工业和信息化发展专项资金项目(黔财工[2021]165号)。

摘　　要：食醋的香气和口味特征是其品质的重要组成部分。采用感官定量描述性分析评价赤水晒醋的风味轮廓;应用顶空固相微萃取结合气相色谱-质谱联用分析晒醋中的挥发性成分,通过气味活度值法确定重要香气组分;测定晒醋的氨基酸含量,依据“蛋白质评价必需氨基酸标准模式”进行营养评价,通过滋味活度值法进行呈味评价。结果表明,晒醋酸香突出,花果香明显;口味以酸味和鲜味为主。检出挥发性香气成分56种,其中重要的香气成分14种,主要为二甲基三硫、2-甲基丁醛、2-甲基丙醛。检出氨基酸17种,必需氨基酸含量高,晒醋营养价值高;有呈味贡献的氨基酸有11种,谷氨酸和丙氨酸的滋味贡献度较大。The aroma and taste characteristics of vinegar are important components of its quality.The flavor profile of Chishui sun-dried vinegar is evaluated by sensory quantitative descriptive analysis.The volatile components in sun-dried vinegar are analyzed by headspace solid phase microextraction combined with gas chromatography-mass spectrometry,and the important aroma components are determined by odor activity value method.The content of amino acids in sun-dried vinegar is determined,the nutritional evaluation is carried out according to the“standard model for protein evaluation of essential amino acids”,and the taste evaluation is conducted by taste activity value method.The results show that sour aroma of sun-dried vinegar is prominent,and the floral and fruity aroma is obvious.The taste is mainly sourness and umami.Fifty-six kinds of volatile aroma components are detected,among which,there are fourteen important aroma components,mainly are dimethyl trisulfide,2-methylbutyraldehyde and 2-methylpropanal.Seventeen kinds of amino acids are detected,and the content of essential amino acids is high,indicating that the nutritional value of sun-dried vinegar is high.There are eleven amino acids that contribute to taste,and glutamic acid and alanine have greater contribution to taste.

关 键 词：晒醋 挥发性成分 气味活度值(OAV) 氨基酸 滋味活度值(TAV) 

分 类 号：TS264.22[轻工技术与工程—发酵工程]