Analysis of Volatile Aroma Characteristics and Amino Acids of Chishui Sun-Dried Vinegar
The aroma and taste characteristics of vinegar are important components of its quality.The flavor profile of Chishui sun-dried vinegar is evaluated by sensory quantitative descriptive analysis.The volatile components in sun-dried vinegar are analyzed by headspace solid phase microextraction combined with gas chromatography-mass spectrometry,and the important aroma components are determined by odor activity value method.The content of amino acids in sun-dried vinegar is determined,the nutritional evaluation is carried out according to the"standard model for protein evaluation of essential amino acids",and the taste evaluation is conducted by taste activity value method.The results show that sour aroma of sun-dried vinegar is prominent,and the floral and fruity aroma is obvious.The taste is mainly sourness and umami.Fifty-six kinds of volatile aroma components are detected,among which,there are fourteen important aroma components,mainly are dimethyl trisulfide,2-methylbutyraldehyde and 2-methylpropanal.Seventeen kinds of amino acids are detected,and the content of essential amino acids is high,indicating that the nutritional value of sun-dried vinegar is high.There are eleven amino acids that contribute to taste,and glutamic acid and alanine have greater contribution to taste.
NETL
NSTL
万方数据
维普
