Analysis of the Effect of Monascus Esterase on the Flavor of Cider Vinegar Based on Chromatography-Ion Mobility Spectrometry and Gas Chromatography-Mass Spectrometry
In the later stage of cider vinegar fermentation,Monascus esterase crude enzyme was added,and the flavor of cider vinegar was analyzed using gas chromatography-ion mobility spectroscopy(GC-IMS)and gas chromatography-mass spectrometry(GC-MS),respectively.GC-IMS analysis found that there was a significantly increased in the content of 36 aroma components in cider vinegar with Monascus esterase crude enzyme,of which 20 substances were identified,including 11 esters,2 aldehydes,3 ketones,2 alcohols,1 acid,and 1 furan substance.Most of the 20 substances had pleasant fruit or plant aromas.A total of 47 volatile aroma components were detected by GC-MS,among which the ester content in cider vinegar with Monascus esterase crude enzyme reached 75.51％,while the ester content in control cider vinegar only accounted for 44.13％.Moreover,the alcohol content in cider vinegar with Monascus esterase crude enzyme decreased significantly,accounting for only 21.66％,while the alcohol content in control cider vinegar accounted for 52.43％of the total volatile aroma components.Therefore,adding Monascus esterase crude enzyme in the process of cider vinegar fermenting can effectively enhance the content of flavor and quality of cider vinegar.This study provide a certain theoretical basis for the development of China's cider vinegar industry.
万方数据
维普
