摘要
果醋是一种具有独特口感和风味的发酵型饮料或调味品。该研究以新鲜喀什榅桲为原料,采用液态发酵法,通过单因素试验和正交试验优化制备工艺,使用顶空固相微萃取联合气相色谱-质谱法(HS-SPME-GC-MS)测定果醋的挥发性风味成分。结果表明,榅桲果醋发酵的最佳工艺条件为醋酸菌接种量1.0%、初始酒精度8.0%、发酵温度34℃,此时果醋总酸含量为4.05 g/dL,感官评分为89.87分,颜色呈亮黄色,澄清,酸甜爽口。榅桲果醋中共鉴定出33种挥发性风味成分,其中醇类6种、酚类3种、酮类2种、醛类3种、酸类5种、酯类11种和其他类3种,酯类和醇类相对含量较高,赋予榅桲果醋独特的风味。该研究结果为新型果醋风味饮品的研发提供了参考。
Fruit vinegar is a fermented beverage or condiment with unique taste and flavor.In this study,fresh Kashi Cydonia oblonga Mill.is used as the raw material,and the liquid-state fermentation method is adopted to optimize the preparation process through single factor test and orthogonal test.The volatile flavor components of fruit vinegar are determined by headspace solid-phase microextra ction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS).The results show that the optimal process conditions for the fermentation of Cydonia oblonga Mill.fruit vinegar are inoculation amount of acetic acid bacteria 1.0%,initial alcohol content 8.0%and fermentation temperature 34℃.At this time,the total acid content of fruit vinegar is 4.05 g/dL,the sensory score is 89.87,the color is bright yellow,and the vinegar is clear,sweet and sour.A total of 33 volatile flavor components are detected in Cydonia oblonga Mill.fruit vinegar,including 6 alcohols,3 phenols,2 ketones,3 aldehydes,5 acids,11 esters and 3 others.The relative content of esters and alcohols is higher,giving Cydonia oblonga Mill.fruit vinegar a unique flavor.The results of this study have provided references for the research and development of new fruit vinegar flavored drinks.
作者
刘艳全
张甜
丁真真
王敏洁
夏娜
LIU Yan-quan;ZHANG Tian;DING Zhen-zhen;WANG Min-jie;XIA Na(College of Life and Geographic Sciences,Kashi University,Kashi 844000,China)
出处
《中国调味品》
CAS
北大核心
2023年第10期134-138,共5页
China Condiment
基金
喀什地区应用技术研究与开发计划项目(KS2020020)。
关键词
榅桲
果醋
气相色谱-质谱(GC-MS)
正交试验
风味成分
Cydonia oblonga Mill.
fruit vinegar
gas chromatography-mass spectrometry(GC-MS)
orthogonal test
flavor components
