摘要
采用气相色谱-质谱联用技术(GC-MS)对比食醋在微波-超声联动系统陈化前后挥发性风味物质的变化,并结合模糊数学感官评价方法,从滋味、气味和外观方面综合评价食醋风味。结果共筛选出风味物质75种,微波-超声联动陈化前的食醋主要呈现酯香,这与乙酸乙酯、乙酸仲丁酯、苯甲醛等物质有关;陈化后食醋主要呈现醇香味,醋香浓郁,香味绵长,整体风味更加协调,这与乙酸、苯乙醇、(S)-1,2-丙二醇等主要风味物质有关,该系统可显著改善食醋风味。
Combining gas chromatography-mass spectrometry(GC-MS)with fuzzy mathematical sensory evaluation method the flavor of vinegar was evaluated comprehensively from the aspects of taste,odor and appearance in a microwave-ultrasonication aging system.A total of 75 kinds of flavor substances were detected:before aging,the vinegar mainly showed ester flavor,which was related to ethyl acetate,sec-butyl acetate,benzaldehyde and other substances;after microwave-ultrasonication,the vinegar mainly presents a rich,remaining and harmonized aroma,and the vinegar fragrance is intense,which is related to acetic acid,phenyl ethanol,(S)-1,2-propylene glycol and other major flavor substances.
作者
唐建华
龚雪婷
邵俊锋
何小龙
董雪萌
戴阳军
TANG Jianhua;GONG Xueting;SHAO Junfeng;HE Xiaolong;DONG Xuemeng;DAI Yangjun(College of Tourism and Cuisine,Yangzhou University,Yangzhou,Jiangsu 225127,China;Key Laboratory of Chinese Intangible Cultural Heritage,Ministry of Culture and Tourism,Yangzhou,Jiangsu 225127,China;School of Biology and Food Engineering,Changshu University of Science and Technology,Changshu,Jiangsu 215500,China;School of Hotel and Cuisine,Shanghai Tourism Institute,Shanghai 201418,China)
出处
《美食研究》
北大核心
2023年第2期58-65,共8页
Journal of Researches on Dietetic Science and Culture
基金
江苏省高等学校自然科学研究项目(20KJB550002)。
关键词
微波-超声联动
食醋
陈化
感官评价
microwave-ultrasonication
vinegar
aging
sensory evaluation
