Temperature and oxygen are critical factors for aging of Zhenjiang aromatic vinegar. Their effects on volatile flavor compounds were analysed. Solid-phase extraction (SPE) and headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) were employed and the volatile flavor compounds in Zhenjiang aromatic vinegars were identified and quantitated under different temperature and oxygen conditions. Principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) were then performed and the results were analyzed. 66 aromatic compounds were quantitated. The concentrations of many volatile flavor compounds changed evidentlywithextendedaging,especially that of the heterocyclic compounds. Compounds such as 5-(hydroxymethyl) furan-2-carbaldehyde, furfural, 3-hydroxy-2-butanone, 2,3-butanedione, and ethyl lactate, were considerably affected by temperature. Oxygen was found to significantly affect the concentrations of 2,3-butanedione, 2-methyl-1-propanal, 3-methylbutanal, benzaldehyde, 2-methylpropanoic acid, 3-methylbutanoic acid, furfural, isopentyl alcohol, and 3-(methylthio)-1-propanol. This study clarified the effects of temperature and oxygen on the volatile flavor compounds in Zhenjiang aromatic vinegar during aging, and found that temperature and oxygen had a synergistic effect on the formation of its flavor compounds.
JIAN Dongzhen
,
ZHOU Zhilei
,
GONG Min
,
JIANG Zhang
,
ZHU Shenghu
,
LI Xin
,
HAN Xiao
,
NIE Xudong
,
MAO Jian
. Study on the effect of temperature and oxygen on volatile flavor compounds of Zhenjiang aromatic vinegar during aging[J]. Food and Fermentation Industries, 2020
, 46(7)
: 75
-82
.
DOI: 10.13995/j.cnki.11-1802/ts.022825
[1] 沈志远,余永健,朱胜虎,等.镇江香醋酿制技艺非物质文化遗产传承关键技术研究[J].中国调味品,2016(10):140-145.
[2] 穆晓静,方冠宇,蒋予箭.基于多元统计方法分析陈酿条件对浙江玫瑰醋香气成分的影响[J].食品科学,2019,DOI:10.7506/SPKX1002-6630-20190620-246.
[3] 尹俊玲.传统手工和现代工业化生产镇江香醋风味组分的比较研究[D].镇江:江苏大学,2016.
[4] 王程成.黄酒陈酿关键香气组分及其形成影响因素的研究[D].无锡:江南大学,2018.
[5] TERESA G C,CARMEN A A.Review of quality factors on wine aging in oak barrels[J].Trends in Food Science & Technology,2006,17(8):438-447.
[6] TAO Y,JUAN F G,SUN D W.Advances in wine aging technologies for enhancing wine quality and accelerating wine aging process[J].Critical Reviews in Food Science and Nutrition,2014,54(6):817-835.
[7] 刘志鹏.全二维气相色谱-飞行时间质谱技术在白酒挥发性风味组分定性、定量分析中的应用[D].无锡:江南大学,2019.
[8] JURADO J M,BALLESTEROS O, ALCÁZAR A,et al.Characterization of aniseed-flavoured spirit drinks by headspace solid-phase microextraction gas chromatography-mass spectrometry and chemometrics[J].Talanta,2007,72(2):506-511.
[9] CHINNICI F,DURAN GUERRERO E,SONNI F,et al.Gas chromatography-mass spectrometry (GC-MS) characterization of volatile compounds in quality vinegars with protected european geographical Indication[J].Journal of Agricultural and Food Chemistry,2009,57(11):4 784-4 792.
[10] ZHOU Z,LIU S,KONG X,et al.Elucidation of the aroma compositions of Zhenjiang aromatic vinegar using comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometry and gas chromatography-olfactometry[J].Journal of Chromatography A,2017,1 487:218-226.
[11] WANG Z,LI T,LIU F,et al.Effects of ultrasonic treatment on the maturation of Zhenjiang vinegar[J].Ultrasonics Sonochemistry,2017,39:272-280.
[12] ZHAO C,XIA T,DU P,et al.Chemical composition and antioxidant characteristic of traditional and industrial Zhenjiang aromatic vinegars during the aging process[J].Molecules,2018,23(11).
[13] CHEN S,XU Y,QIAN M C.Aroma characterization of Chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution[J].Journal of Agricultural and Food Chemistry,2013,61(47):11 295-11 302.
[14] 尹俊玲.传统手工和现代工业化生产镇江香醋风味组分的比较研究[D].镇江:江苏大学,2016.
[15] PERESTRELO R,SILVA CATARINA L,SILVA PEDRO,et al.Impact of storage time and temperature on volatomic signature of Tinta Negra wines by LLME/GC-ITMS[J].Food Research International,2018,109:99-111.
[16] 吕文佳,翟晓娜,杨剀舟,等.不同烘焙强度对云南咖啡主要挥发香气成分的影响[J].食品科学技术学报,2015,33(3):13-21.
[17] 吴建峰.白酒中四甲基吡嗪全程代谢机理研究[D].无锡:江南大学,2013.
[18] XIAO Z,ZHAO L,TIAN L.GC-FID determination of tetramethylpyrazine and acetoin in vinegars and quantifying the dependence of tetramethylpyrazine on acetoin and ammonium[J].Food Chemistry,2018,239:726-732.
[19] CHEN S,WANG D,XU Y.Characterization of odor-active compounds in sweet-type Chinese rice wine by aroma extract dilution analysis with special emphasis on sotolon[J].Journal of Agricultural and Food Chemistry,2013,61(40):9 712-9 718.
[20] SCHOLTES C,NIZET S,COLLIN S.How sotolon can impart a madeira off-flavor to aged beers[J].Journal of Agricultural and Food Chemistry,2015,63(11):2 886-2 892.
[21] LANDAUD S,HELINCK S,BONNARME P.Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food[J].Applied Microbiology and Biotechnology,2008,77(6):1 191-1 205.
[22] 袁源,范文来,徐岩.液液萃取结合GC-O和GC-MS解析镇江香醋香气成分[J].食品与发酵工业,2018,44(7):238-242.
[23] 孙宗保,闫晓静,林颢,等.基于直接强度法的GC-O嗅闻分析不同醋龄镇江香醋香气活性成分[J].中国食品学报,2018,19(3):227-234.
