沈阳农业大学学报2026，Vol.57Issue(4)：74-85,12.DOI:10.3969/j.issn.1000-1700.2026.04.008
橡木烘烤程度对寒富苹果醋香气成分与特征影响研究
Effects of Toasted Degree of Oak Slice on the Aroma Compounds and Characteristics of Hanfu Apple Vinegar
摘要
Abstract
[Objective]To elucidate the molecular mechanism underlying the regulation of aroma characteristics of Hanfu apple vinegar by oak chips with different toasting degrees,and to explore an efficient method for rapid aging of apple vinegar.[Methods]This study took Hanfu apple cider vinegar as the research material,and adopted four aging treatments:natural aging,and aging with light,medium and heavy toasted oak chips,the effects of different types of oak chips on the aroma components and odor activity values of apple vinegar were comparatively analyzed,and the variation pattern of aroma characteristics was investigated via sensory analysis.[Results]The results showed that oak chips aging significantly reduced the total acidity of apple vinegar and increased the total ester content(P<0.05).After 35 days of aging,the total ester in the severely roasted group rose to 1.56 g·L-1.The aging process of oak chips significantly enriched the ester components,thereby increasing the quantity of aroma components,and significantly increased the content of ester and terpene compounds,while reduced the content of acidic and aliphatic aroma components.The aroma components with the highest relative content in the severely roasted samples changed from acetic acid(ranging from 22.90%to 6.79%)to isoamyl acetate(ranging from 17.33%to 21.48%),the total content of esters increased from 37.10%to 64.17%,and the number of aroma compounds rose from 40 to 54.The aging treatment with oak chips resulted in a significant increase in the levels of fruity,floral scent,sweet and woody aroma,while the levels of sourness and pungency decreased significantly(P<0.01).Overall,as the degree of roasting of the oak chips increases,the improvement of the aging effect becomes better.The oak chips that have undergone severe roasting are the best aging method for Hanfu apple vinegar.Isoamyl acetate,ethyl succinate,ethyl octanoate,ethyl phenylacetate,ethyl hexanoate,phenethyl acetate,ethyl dodecanoate,and phenylethanol are the key aroma compounds of Hanfu apple vinegar,which dominate the fruity and floral characteristics of the vinegar.[Conclusion]This paper clarifies the molecular mechanism by which oak chips enhance the aroma of apple vinegar,providing a new method for the aging process of Hanfu apple vinegar.关键词
苹果醋/催陈技术/橡木片/烘烤程度/香气成分Key words
apple vinegar/aging technology/oak chips/toasted degree/aroma compounds分类
轻工纺织引用本文复制引用
王云舒,刘辰阳,张晓蛟,秦熙莹,陈伟,冯小佳,颜廷才..橡木烘烤程度对寒富苹果醋香气成分与特征影响研究[J].沈阳农业大学学报,2026,57(4):74-85,12.基金项目
辽宁省教育厅基本科研项目(LJKMZ20221038) （LJKMZ20221038）
