发酵方法对柿果醋中香气成分的影响

Effect on Aroma Components in Persimmon Vinegar of Various Fermentation Ways

采用顶空固相微萃取法、结合气相色谱质谱联用技术,对自然发酵和常规发酵柿果醋中香气成分进行了分离与分析比较,分别从2种柿果醋中分离鉴定出挥发性化合物63种,均含有酯类、羧酸类、醇类、烃类、醛酮类、酚类及少量其他化合物。常规发酵柿果醋香气成分中含有酯类33.78%、醇类32.38%和烃类1.08%,高于自然发酵柿果醋的含量;自然发酵柿果醋香气成分中含有羧酸类61.25%、醛酮类9.66%和酚类6.13%,高于常规发酵柿果醋的含量。采用常规发酵法生产的柿果醋具有较好的感官质量。

Two kinds of persimmon vinegar after accomplishing fermentation with natural and conventional fermentation ways was aged for 180 days at 3～6℃.Aroma components in the two kinds of persimmon vinegar were extracted by solid phase micro-extraction（SPME）,then separated and analyzed by GC-MS.About 63 kinds of volatile compounds were identified from persimmon vinegars with two different fermentation ways,respectively.Acids,esters,alcohols,hydrocarbon,aldoketones,phenols and a few other compounds exist in the volatile compounds.The content of esters,alcohols and hydrocarbon in volatile components from persimmon vinegar fermented with conventional way is 33.78%,32.38% and 1.08%,respectively,and is bigger than with natural fermentation way.The content of acids,aldoketones and phenols fermented with natural fermentation way is 61.25%,9.66% and 6.13%,and is bigger than fermented with conventional way.The sensory quality of persimmon vinegar fermented with conventional way is better than fermented with natural fermentation way.