葡萄调配醋在贮藏期间风味物质动态演变及关键香气成分的研究  

Study on Dynamic Evolution of Flavor Substances and Key Aroma Components in Grape Concocted Vinegar During Storage

作　　者：地力努·库尔班 俞春山 严晓琴 刘莹 皇甫泽坤 拜尔娜·木沙 杨涛 张民伟 苟春梅 KUERBAN Dilinu;YU Chun-shan;YAN Xiao-qin;LIU Ying;HUANGFU Ze-kun;MUSHA Baierna;YANG Tao;ZHANG Min-wei;GOU Chun-mei(College of Life Science and Technology,Xinjiang University,Urumqi 830017,China;Xinjiang College of Science and Technology,Korla 841000,China;Xinjiang Xiaochu Food Co.,Ltd.,Changji 831100,China)

机构地区：[1]新疆大学生命科学与技术学院,乌鲁木齐830017 [2]新疆科技学院,新疆库尔勒841000 [3]新疆笑厨食品有限公司,新疆昌吉831100

出　　处：《中国调味品》2025年第4期183-190,共8页China Condiment

基　　金：“天山英才”培养计划(TSYCCX0064);自治区天山英才-青年科技拔尖人才项目(2022TSYCCX0064);新疆维吾尔自治区重大科技专项项目(2022A02009-3);国家重大研发计划项目(2019YFC1606100);昌吉协同创新项目(2022X02)。

摘　　要：为了提高传统食醋中酚类物质的含量与风味物质的丰富度,该研究选取“玫瑰香”葡萄为原料,利用多菌种联合发酵制备葡萄发酵液(fermented grape juice,FGJ),并将FGJ与白醋进行调配,研制出酚类物质含量高、风味独特的葡萄调配醋(grape concocted vinegar,GCV),此时GCV的总酚含量(total phenol content,TPC)为0.209 mg GAE/mL。为探究在贮藏期间GCV风味物质的演变,采用气相色谱-质谱法(GC-MS)对GCV的挥发性有机化合物(volatile organic compounds,VOCs)种类及相对含量进行鉴定分析,并根据气味活性值(odor activity value,OAV)确定关键香气成分。结果表明,贮藏时间为0 d的GCV中共鉴定出25种VOCs,与FGJ(14种)和白醋(18种)相比,VOCs的种类分别增加了11种和7种。除此之外,在不同贮藏时间GCV的VOCs种类没有差异性,然而,随着贮藏时间的延长,呈果香的乙酸乙酯与乙酸异戊酯的含量分别降低了14%和67%。最终,根据OAV筛选出15种对FGJ、白醋和GCV的风味贡献程度较大的关键香气成分,包括酯类8种、醇类3种、醛类2种、酸类2种,且在不同贮藏时间对GCV的风味贡献最大的关键香气成分的种类也有所不同。In order to improve the content of phenols and the richness of flavor substances in traditional vinegar,in this study,with Muscat grape as the raw material,fermented grape juice(FGJ)is prepared by multi-strain co-fermentation,and FGJ is mixed with white vinegar to develop grape concocted vinegar(GCV)with high content of phenols and unique flavor.At this time,the total phenol content(TPC)in GCV is 0.209 mg GAE/mL.In order to investigate the evolution of flavor substances in GCV during storage,gas chromatography-mass spectrometry(GC-MS)is used to identify and analyze the types and relative content of volatile organic compounds(VOCs)in GCV,and key aroma components are determined based on odor activity value(OAV).The results show that a total of 25 types of VOCs are identified in GCV at the storage time of 0 d,and compared with FGJ(14 types)and white vinegar(18 types),the types of VOCs increase by 11 and 7 respectively.In addition,there is no difference in the types of VOCs in GCV at different storage time.However,with the increase of storage time,the content of ethyl acetate and isoamyl acetate with fruity aroma decreases by 14%and 67%respectively.Finally,based on OAV,15 key aroma components that contribute significantly to the flavor of FGJ,white vinegar and GCV are screened,including 8 esters,3 alcohols,2 aldehydes and 2 acids.The types of key aroma components that contribute the most to the flavor of GCV at different storage time are also different.

关 键 词：葡萄发酵液 葡萄调配醋 风味物质 关键香气成分 

分 类 号：TS264.11[轻工技术与工程—发酵工程]