摘要
采用HS-SPME方法结合GC-MS技术分析比较5种不同醋龄传统手工和现代工业生产镇江香醋挥发性成分。5种不同醋龄的2种镇江香醋共检测出包括酸类、醇类、酯类、醛类、酮类、杂环类和其他类共78种挥发性成分。现代工业生产镇江香醋采用酿酒酵母进行纯种发酵,其发酵效率比传统手工镇江香醋的多菌种混合发酵的效率高,除4年醋龄镇江香醋以外,其他醋龄的现代工业生产镇江香醋所含有的挥发性成分总含量都比对应醋龄的传统手工镇江香醋高。2种工艺生产的镇江香醋挥发性成分总含量随醋龄变化不大,但不同类别挥发性成分随醋龄变化显著。传统手工镇江香醋的酸味、醇香、果香味更柔和,现代工业生产镇江香醋的酸味、醇香、果香味更浓郁。乙酸、乙醇、苯乙醇、乙酸乙酯、乙酸苯乙酯、3-甲基丁醛、苯甲醛、2, 3-丁二酮、3-羟基-2丁酮、糠醛和四甲基吡嗪等化合物,对镇江香醋的特征风味有重要作用。
The HS-SPME method combined with GC-MS technology was used to analyze the volatile components of Zhenjiang vinegar produced by traditional handicrafts and modern techniques with five different ageing time. A total of 78 volatile components including acids, alcohols, esters, aldehydes, ketones, heterocyclic compounds and others were detected in five different vinegar ages. The fermentation efficiency of the traditional handmade Zhenjiang aromatic vinegar used Saccharomyces cerevisiae for pure fermentation mechanically was lower than that of the modern craft Zhenjiang aromatic vinegar and the total volatile compounds in the former was lower than the later except the age of four. The total volatile components of Zhenjiang vinegar produced by the two processes changed little with the age of vinegar, but the volatile components of different types varied significantly with the age of vinegar. The traditional handmade Zhenjiang aromatic vinegar had softer acidity, mellow fragrance and fruit fragrance, and the modern craft Zhenjiang aromatic vinegar had stronger acidity, mellow fragrance and fruit fragrance. Acetic acid, ethanol, phenylethanol, ethyl acetate, phenylethyl acetate,3-methylbutyraldehyde, benzaldehyde, 2, 3-butanedione, 3-hydroxy-2-butanone, furfural and tetramethylpyrazine and other compounds had an important role in the characteristic flavor of Zhenjiang aromatic vinegar.
作者
刘源
李君奎
孙宗保
尹俊玲
陈波
LIU Yuan;LI Junkui;SUN Zongbao;YIN Junling;CHEN Bo(Zhenjiang Institute for Food and Drug Control Zhenjiang 212000;School of Food and Biological Engineering, Jiangsu University Zhenjiang 212013)
出处
《食品工业》
CAS
北大核心
2019年第7期34-38,共5页
The Food Industry
基金
国家自然科学基金(31671844)
镇江市重点研发计划项目(SH2016021)
江苏省博士后科研资助计划(1501100C)
江苏高校优势学科建设工程资助项目
江苏大学高级人才基金资助项目(15JDG087)
关键词
镇江香醋
传统手工
现代工业
醋龄
挥发性成分
Zhenjiang aromatic vinegar
traditional handcraft
modern industrial technology
vinegar age
volatile compounds
