食品与发酵工业 >

2019 , Vol. 45 >Issue 15: 233 - 242

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.021126

分析与检测

基于香气活性值及感官属性对金银花尾酒酿造风味食醋特征的分析

  • 孙优兰 ,
  • 黄永光 ,
  • 唐东亚 ,
  • 吴兴琴
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  • 1贵州大学 酿酒与食品工程学院,贵州 贵阳,550025
    2贵州花酒酒业有限公司,贵州 镇远,557700
硕士研究生(黄永光研究员为通讯作者,E-mail:772566120@qq.com)。

网络出版日期: 2019-09-03

基金资助

贵州省科技支撑计划项目(黔科合支撑[2017]2542);贵州省重点基金项目(黔科合基础[2017]1405);贵州省科技平台及人才团队计划项目(黔科合平台人才[2016]5637)

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Analysis offlavor characteristics of vinegar brewed by honeysuckle tail liquor based on odor activity value and sensory attributes

  • SUN Youlan ,
  • HUANG Yongguang ,
  • TANG Dongya ,
  • WU Xingqin
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  • 1College of Brewery and Food Engineering, Guizhou University, Guiyang 550025, China
    2Guizhou Huajiu Co. Ltd., Zhenyuan 557700, China

Online published: 2019-09-03

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摘要

以金银花尾酒为主要原料,经醋酸发酵酿造特色金银花风味食醋。应用顶空固相微萃取结合气相色谱质谱联用,分析风味食醋中的挥发性风味物质,利用香气活性值探讨风味食醋的关键风味物质,通过化学检测结合感官定量,比较分析风味食醋与品牌醋的香气结构差异性。结果表明,从风味食醋中定性定量出主要挥发性风味物质62种,其中萜烯类物质是风味食醋中特有的一类物质;分析确定了风味食醋中关键风味化合物15种;与3种品牌醋相比,风味食醋中的特征风味物质有28种,含量较高的为芳樟醇、对乙基愈创木酚和α-松油醇,经感官分析发现,花香、青香和木香是风味食醋的主要特征香气。该研究为金银花尾酒资源化利用提供理论依据,同时为食醋风味研究提供技术支持。

关键词： 金银花尾酒,食醋; 气味活度值(OAV); 感官; 特征风味; 顶空固相微萃取(HS-SPME); 气相色谱-质谱法(GC-MS)

本文引用格式

孙优兰 , 黄永光 , 唐东亚 , 吴兴琴 . 基于香气活性值及感官属性对金银花尾酒酿造风味食醋特征的分析[J]. 食品与发酵工业, 2019 , 45(15) : 233 -242 . DOI: 10.13995/j.cnki.11-1802/ts.021126

Abstract

This study aimed to investigate the components of the honeysuckle flavored vinegar, which is brewed by acetic acid fermentation with honeysuckle tail liquor. The volatile aroma compounds were analyzed by headspace solid phase microextraction and gas chromatography-mass spectrometry; And the key flavor substances of the flavored vinegar were investigated by the odor activity value; the differences between the flavored vinegar and the brand vinegar were analyzed by chemical analysis and sensory quantitative assessment. The results showed that 62 volatile flavor components were identified from the flavored vinegar, of which the terpenes were the unique substances in the flavored vinegar; 15 kinds key flavor substances identified by analysis from the flavored vinegar. Compared with the other three brands of vinegar, the flavored vinegar contained 28 kinds of compounds specially, of which the linalool, p-ethyl guaiacol and α-terpineol were the three most compounds. Sensory analysis indicated that the main aroma characteristics of the flavored vinegar included floral, green and woody. This study provides a theoretical basis for the resource utilization of honeysuckle tail wine, and provides technical support for the research of vinegar flavor.

Key words： honeysuckle tail liquor flavored vinegar; odor activity value(OAV); sensory; characteristic flavor; headspace-solid phase microextraction(HS-SPME); gas chromatography-mass spectrometry (GC-MS)

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