摘要
对多种四川麸醋挥发性成分进行研究,明确其特征风味成分。采用顶空固相微萃取-气相色谱-质谱联用法对12种四川麸醋挥发性风味物质进行定性定量分析,并结合香气阈值和相对气味活度值对其进行主体香气成分评价。结果显示,12种麸醋中共测出65种香气成分,确定19种共有组分,通过采用相对香气活度值法(ROAV)评价各挥发性成分对样品总体香气的贡献,确定了关键风味化合物,有乙酸、丁酸、乙酸乙酯、乙酸苯乙酯、2,3-丁二醇、糠醛、2,3,5-三甲基吡嗪和4-甲基愈创木酚。此外,异丁酸、糠醇、5-甲基呋喃醛、3-羟基-2-丁酮和2,4,5-三甲基唑对四川麸醋的总体风味具有重要的贡献作用。
Different volatile flavor components of Sichuan bran vinegar were studied to define the characteristic flavor components. Flavor substances of 12 kinds of Sichuan bran vinegar were analyzed by qualitative and quantitative analysis by headspace solid-phase microextmction and gas phase chromatography-mass spectrometry, and the main aroma components were evaluated by combining the aroma threshold and relative odor activity value. The results showed that 65 aroma components of 12 kinds of Sichuan bran vinegar were detected, and 19 kinds of common components were determined; The total aroma contribution from the volatile constituents of samples was evaluated through relative odor activity value method （ROAV）; The key flavor compounds were acetic acid, butyric acid, ethyl acetate, ethyl phenyl acetate, 2, 3-butanediol, furfural, 2, 3, 5-trimethyl pyrazine and 4-methyl guaiacol guaiacol. In addition, isobutyrie acid, furfuryl alcohol, methyl aldehyde, 5-Methyl furfural, 3-Hydroxy-2-butanone and 2, 4, 5-Trimethyloxazole had an important role on the overall flavor of Sichuan bran vinegar.
出处
《食品工业》
CAS
北大核心
2016年第9期288-292,共5页
The Food Industry
基金
四川省大学生创新创业计划(201410622006)
四川省经济和信息化委员会企业技术创新专项(2015LZ00264)
四川理工学院研究生创新基金(y2014026)
固态酿造关键技术研究四川省院士(专家)工作站基金项目(GY2015-02)
关键词
四川麸醋
气相色谱-质谱联用仪
主体风味成分
Sichuan bran vinegar
gas chromatograph-mass spectrometer
main aroma components
