摘要
四川晒醋与四川麸醋感官差异明显,但导致其感官差异的关键风味物质尚不清晰,为了探究其关键差异风味物质,该研究分析了两类成品醋重要风味物质组成.结果表明,异戊酸、丁酸、异戊酸乙酯等24种物质为两类食醋的主要差异活性香气物质(气味活性值＞1),且晒醋总活性香气物质含量显著高于麸醋.晒醋中部分滋味氨基酸(如组氨酸 0.36～0.22 g/100 mL、缬氨酸 0.20～0.17 g/100 mL)、有机酸(如乳酸 77.85～59.29 mg/mL)含量显著高于麸醋(组氨酸 0.20～0.010 g/100 mL、缬氨酸 0.007 2～0.004 5 g/100 mL、乳酸 77.31～28.57 mg/mL).进一步分析四川晒醋陈酿前后差异关键风味物质组成,结果表明较多香气物质在晒醅陈酿过程累积;陈酿后缬氨酸、脯氨酸从0.38、1.09 g/100 g增加至1.71、1.19 g/100 g,乳酸、柠檬酸从24.73、1 1.59 mg/g增加至70.67、16.53 mg/g,且总酚含量提高了 125％.总体而言,四川晒醋相比四川麸醋风味物质更加丰富,露晒醋醅陈酿方式对四川晒醋独特风味形成具有重要影响.
Abstract
The sensory difference between Sichuan sun-dried vinegar and Sichuan bran vinegar is obvious,however,the key flavor compounds leading to the difference are unidentified.To identify the key differential flavor compounds,the study analyzed the important flavor compounds in two types of commercial vinegar.Results suggested that 24 compounds,such as isovaleric acid,butyric acid,and eth-yl isovalerate,were the main differential active aromatic compounds(odour activity value＞1)in the two types of vinegar,and the total content of active aromatic compounds in sun-dried vinegar was significantly higher than that in bran vinegar.Meanwhile,some flavor amino acids(e.g.,His 0.36-0.22 g/100 mL,Val 0.20-0.17 g/100 mL)and organic acids(e.g.,lactic acid 77.85-59.29 mg/mL)in sun-dried vinegar were significantly higher than those in bran vinegar(His 0.20-0.010 g/100 mL,Val 0.007 2-0.004 5 g/100 mL,lactic acid 77.31-28.57 mg/mL).Further,the composition of important flavor compounds in the vinegar Pei of Sichuan sun-dried vine-gar before and after aging suggested that many aromatic compounds accumulated during the aging process.Moreover,Val and Pro increased from 0.38 g/100 g and 1.09 g/100 g to 1.71 g/100 g and 1.19 g/100 g after aging.The lactic and citric acid increased from 24.73 mg/g and 11.59 mg/g to 70.67 mg/g and 16.53 mg/g.The total phenolic content increased by 125％.Overall,the content of important flavor compounds in Sichuan sun-dried vinegar was more abundant than that in Sichuan bran vinegar.Importantly,the aging approach for vinegar Pei had an important effect on the formation of the unique flavor for Sichuan sun-dried vinegar.
维普
万方数据