摘要
采用气相色谱-质谱联用技术结合气相色谱-嗅觉测量法确定乙酸乙酯等16种挥发性成分为镇江香醋的特征香气成分,分析其在加工过程中的变化和形成机理。试验结果表明:镇江香醋各加工工序对不同特征香气成分有不同的影响。镇江香醋特征香气成分中酸和酯主要形成于醋酸发酵阶段,固态醋醅的环境有利于酯类化合物的形成。杂环化合物主要形成于陈酿阶段,陈酿对糠醛的影响最显著,在此阶段糠醛含量极显著地增加。镇江香醋特征香气成分主要通过酵母菌和醋酸菌的代谢,酯酶和醇酰基转移酶作用下的相应化合物缩合,氨基酸的斯特雷克尔降解和美拉德反应等形成。
Sixteen characteristic aroma component of Zhenjiang fragrance vinegar,such as ethyl acetate,were initially determined by Gas chromatography-mass spectrometry（GC-MS） and Gas chromatography-Olfactometry（GC-O）,and the changes of characteristic aroma component in Zhenjiang fragrance vinegar during processing and their formation mechanism were analysied.The result showed that each processing stage of Zhenjiang fragrance vinegar had the different influence to the different characteristic aroma compounds,the acid and ester components mainly formed in the acetic acid fermentation stage,the enviroment of solid state substrate in acetic acid fermentation was advantageous to the formation of ester,the heterocyclic compounds mainly formed in the aging stage,and the impact of aging on furfural was the most obvious,whose content had an extremely significant increase in aging stage.The characteristic aroma compounds of Zhenjiang fragrance vinegar primarily formed by metabolism of yeast and acetobacter,condensation of corresponding compounds under the action of esterase and alcohol acetyltransferase,as well as Strecker degradation of amino acids and Mallaid reaction and so on.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2010年第3期120-127,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金资助项目(No.30671199)
江苏省普通高校研究生科研创新计划资助项目(CX09B_214Z)
国家百篇优秀博士论文基金
江苏省青蓝工程资助项目
江苏省自然基金(BK2007087)
教育部博士点基金(20093227110007)
