摘要
为了研究四种不同发酵基质柑橘果醋挥发性成分的差异,分别以食用酒精发酵柑橘果醋(EACV)、酒醋连续发酵柑橘果醋(WVCV)、酒汁混合发酵柑橘果醋(WJCV)和酒水混合发酵柑橘果醋(WWCV)四种不同发酵基质的柑橘果醋为研究对象,利用电子鼻和顶空-固相微萃取气质联用技术(HS-SPME-GC-MS),分析不同发酵基质的柑橘果醋挥发性成分的种类和含量。结果表明,四种柑橘果醋中共检测出138种挥发性成分,包括酯类物质34种、醇类物质37种、酸类物质20种、醛类物质8种、酚酮类物质13种、烃类物质10种和其他类物质16种。挥发性成分总含量高低依次为:WVCV>WWCV>WJCV>EACV,其中EACV保留了更多柑橘果汁的气味,其他三种果醋风味更加浓郁。
In order to study the differences of volatile components in citrus fruit vinegar with four different fermentation substrates, using the citrus fruit vinegars with four different fermentation substrates as research objects, which were edible alcohol fermentation citrus fruit vinegar(EACV), liquor vinegar continuous fermentation citrus fruit vinegar(WVCV), mixed fermentation of liquor and juice citrus fruit vinegar(WJCV) and mixed fermentation of liquor and water citrus fruit vinegar(WWCV), the types and contents of volatile components in citrus fruit vinegar with different fermentation substrates were analyzed by electronic nose and HS-SPME-GC-MS. The results showed that 138 volatile compounds were detected in four citrus fruit vinegars, including esters 34, alcohols 37, acids 20, aldehydes 8, phenolic ketones 13, hydrocarbons 10 and other compounds 16. The total contents of volatile components in order were WVCV>WWCV>WJCV>EACV. EACV retained more flavor of citrus juice, while the other three vinegars were more intense.
作者
王炳宇
杨宇驰
许立伟
薛桂新
WANG Bingyu;YANG Yuchi;XU Liwei;XUE Guixin(College of Agriculture,Yanbian University,Yanji 133002,China)
出处
《中国酿造》
CAS
北大核心
2021年第10期144-151,共8页
China Brewing
基金
柑橘醋产业化关键技术研究(2018222409000036)。
