食品科学技术学报2019，Vol.37Issue(4)：24-34,11.DOI:10.3969/j.issn.2095-6002.2019.04.004
山西老陈醋风味物质组成特征及风味轮分析
Composition of Characteristic Flavor Components and Analysis of Flavor Wheel for Shanxi Aged Vinegar
摘要
Abstract
The volatile components, organic acids, and amino acids of 6 brands of Shanxi aged vinegar samples were analyzed. A total of 96 volatile components were identified by headspace solid phase micro-extraction-gas chromatography-mass spectrometry. Among them, acetic acid, benzaldehyde, furfural, 2, 3-butanedione and tetramethylpyrazine were 5 important characteristic flavor compounds according to the results of relative odor activity value (ROAV) . The ROAV of them was 96. 74% of the total aroma component. The taste characteristics of Shanxi aged vinegar were evaluated according to the taste activity value ( TAV) of organic acids and amino acids. Acetic acid and lactic acid were identified as the main acids, which accounted for 34. 03% and 63. 80% of the total sour taste, respectively. Glutamic acid, alanine, valine and histidine contribute greatly to the whole taste. They accounted for 16. 88% , 21. 34% , 13. 42% and 18. 37% of the TAV of total amino acids, respectively. According to the analysis of flavor wheel, sour and baking aroma were the two most important aroma characteristics of Shanxi aged vinegar, followed by nut, milk and sweet flavor. Sour taste was the main taste characteristic, accompa-nied by bitter, sweet and a little umami taste. This research established a standard for the flavor evalua-tion and quality control of Shanxi aged vinegar.关键词
山西老陈醋/风味物质/有机酸/氨基酸/风味轮Key words
Shanxi aged vinegar/flavor components/organic acid/amino acid/flavor wheel分类
轻工纺织引用本文复制引用
郑宇,赵翠梅,吴亚楠,刘静,程程,石磊,万守朋,王敏..山西老陈醋风味物质组成特征及风味轮分析[J].食品科学技术学报,2019,37(4):24-34,11.基金项目
中国博士后科学基金项目(2018M640241) （2018M640241）
天津市博士后特别资助计划项目( TJQYBSH2018010) （ TJQYBSH2018010）
天津市科技计划项目(17PTSYJC0080 （）
17PTGCCX00190) （）
天津市教委科研计划项目( 2018ZD08 ) （ 2018ZD08 ）
天津市农业科技成果转化与推广项目(201701180). （201701180）
