摘要
为探究桂花香醋之间的风味差异,发现其香气特征,该研究以吉林省日益受欢迎的4种品牌桂花香醋为研究对象,采用高效液相色谱、电子鼻、顶空固相微萃取-气相色谱-质谱联用技术、感官评价等方法分析了它们的色度、总酸、总糖、有机酸和挥发性香气成分。研究表明,4种品牌桂花香醋中,品牌B的总酸含量最高,达到56.8 mg/mL;品牌D的总糖含量最高,达到0.84 mg/mL;共检测出11种有机酸,其中含量最高的是乙酸,浓度在5.2~11.5 mg/mL之间;共检测出82种挥发性化合物,品牌A、B、C、D分别检测出23,41,44,46种,基于气味活度值(odor activity value,OAV)≥1和主成分分析,共确定出对整体风味具有显著贡献的挥发性风味物质9种,其中苯乙醇、γ-壬内酯赋予桂花香醋独特的花果香味。经酸度、甜度、香度、总体可接受度等感官评定得出,品牌D的综合评价最高。结果表明,4种品牌桂花香醋间风味物质在含量和感官等方面存在显著差异。
In order to explore the flavor differences among Osmanthus aromatic vinegars and discover their aroma characteristics,taking four brands of Osmanthus aromatic vinegar which are increasingly popular in Jilin Province as the research object in this study,the chroma,total acids,total sugar,organic acids and volatile aroma components are analyzed by high performance liquid chromatography,electronic nose,headspace solid-phase microextraction-gas chromatography-mass spectrometry and sensory evaluation.The results show that among the four brands of Osmanthus aromatic vinegar,the content of total acids of Brand B is the highest,reaching 56.8 mg/mL;total sugar content of Brand D is the highest,reaching 0.84 mg/mL;a total of 11 organic acids are detected,among which,the content of acetic acid is the highest,with the concentration between 5.2 mg/mL and 11.5 mg/mL;a total of 82 volatile compounds are detected,and 23,41,44,46 volatile compounds are detected in Brand A,Brand B,Brand C and Brand D respectively.Based on OAV≥1 and principal component analysis,a total of 9 volatile flavor compounds which have significant contribution to the overall flavor are identified,among which,phenylethanol,γ-nonolactone give Osmanthus aromatic vinegar unique flower and fruit fragrance.According to the acidity,sweetness,aroma and overall acceptability,it is found out that Brand D has the highest comprehensive evaluation.The results show that there are significant differences in content and sensuality of flavor substances among the four brands of Osmanthus aromatic vinegar.
作者
武雪
任静宇
吕伟
段翠翠
李丹
李晓磊
WU Xue;REN Jing-yu;LYU Wei;DUAN Cui-cui;LI Dan;LI Xiao-lei(Key Laboratory of Agricultural Products Processing,Education Department of Jilin Province,Changchun University,Changchun 130022,China)
出处
《中国调味品》
CAS
北大核心
2023年第7期162-168,174,共8页
China Condiment
基金
吉林省教育厅科学研究项目(JJKH20220609KJ)
长春大学“长大学者攀登计划”项目(ZKP202006,ZKP202016)。
关键词
桂花香醋
电子鼻
固相微萃取
气相色谱-质谱联用
挥发性风味物质
有机酸
感官评价
Osmanthus aromatic vinegar
E-nose
solid-phase microextraction
gas chromatography-mass spectrometry
volatile flavor substances
organic acid
sensory evaluation
