Food and Fermentation Industries >

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

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

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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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)

Cite this article

SUN Youlan , HUANG Yongguang , TANG Dongya , WU Xingqin . Analysis offlavor characteristics of vinegar brewed by honeysuckle tail liquor based on odor activity value and sensory attributes[J]. Food and Fermentation Industries, 2019 , 45(15) : 233 -242 . DOI: 10.13995/j.cnki.11-1802/ts.021126

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