摘要
熏醅是形成山西老陈醋独特风味的关键步骤。采用顶空固相微萃取(HS-SPME)结合气质联用(GC-MS)技术分析山西老陈醋熏醅前、后醋醅香气成分的变化。结果表明,山西老陈醋熏醅前后的香气成分分别为58种和51种,主要包括醇类、醛类、酸类、酯类和杂环类化合物等;山西老陈醋在熏醅前的主要香气成分为乙酸(23.16)%、苯乙醇(15.51)%、乙酸苯乙酯(9.76%)、DL-2-羟基-4-甲基戊酸乙酯(4.74%)、3-羟基-2-丁酮(3.83%)、乙酸异戊酯(3.47%)、糠醛(0.75%)等;熏醅后为乙酸(11.42%)、苯乙醇(8.45%)、乙酸苯乙酯(4.56%)、DL-2-羟基-4-甲基戊酸乙酯(1.35%)、2,3,5,6-四甲基吡嗪(2.90%)、糠醛(31.14%)等。初步探明了山西老陈醋熏醅前、后主要香气成分的变化。
Fumigation is the key step of Shanxi aged vinegar which forms its unique flavor. The changes of aroma components of Shanxi aged vinegar before and after fumigation were analyzed by headspace solid phase micro-extraction （HS-SPME） and gas chromatography-mass spectrum （GC-MS）, The results showed that 58 and 51 kinds of the aroma components in Shanxi aged vinegar before and after fumigation were identified, respectively, mainly including alcohols, aldehydes, acids, esters and heterocyclic compounds and so on. The main aroma components in the vinegar before fumiga- tion were acetic acid （23.16%）, phenethyl alcohol （15.51%）, phenethyl acetate （9.76%）, ethyl 2-hydroxy-4-methylpentanoate （4.74%）, 3-hydroxy- bu-2-tanone （3.83%）, isoamyl acetate （3.47%）, furfural （0.75%）. The main aroma components in the vinegar after fumigation were acetic acid （11.42%）, phenethyl alcohol （8.45%）, phenethyl acetate （4.56%）, ethyl 2-hydroxy-4-methylpentanoate （1.35%）, tetramethylpyrazine （2.90%）, furfural （31.14%）. The changes of main aroma components of Shanxi aged vinegar before and after fumigation were revealed preliminarily.
出处
《中国酿造》
CAS
北大核心
2016年第9期47-50,共4页
China Brewing
基金
山西省重点研发项目山西老陈醋产业关键技术开发与示范(2015-TN-10)
