Analysis of volatile components in two kinds of rice vinegar brewed by single and two raw materials
Two kinds of rice vinegar were brewed by a single raw material of rice and two raw materials of rice and soybean meal,and their volatile components were determined and analyzed by HS-SPME combined with GC-MS.Results showed that 36 and 48 kinds of volatile components with total relative contents of 94.46％ and 92.65％ were identified in rice vinegar fermented by single raw material and two raw materials,respectively.There were alcohols,aldehydes,ketones,acids,esters,pyrazines,hydrocarbons,phenols and furans in both vinegar,meanwhile,the main components ofrice vinegar were aldehydes,acids,esters,pyrazines.There were 12 kinds of volatile components in the rice vinegar fermented by rice and soybean meal more than in the rice vinegar fermented by rice.The flavor,aroma type and quality of rice vinegar fermented by two mw materials were enhanced and promoted.
rice vinegarsingle raw materialtwo raw materialsvolatile componentsSPMEGC-MS
NETL
NSTL
万方数据
维普
