发酵方式对柿果醋感官与营养品质的影响

Effect of Fermentation Methods on Sensory and Nutritional Quality of Persimmon Vinegar

以兰溪大红柿为原料,采用液态静置和固态静置两种发酵方式酿制果醋,探讨其对柿果醋感官品质、营养成分、挥发性成分及体外抗氧化功效的影响。结果表明:固态发酵柿果醋醋香浓郁,酸味柔和、醇厚,感官品质更好;总酸含量高达6.551 g/100 m L,黄酮、多酚、蛋白质含量均显著高于液态发酵柿果醋,甚至显著高于原浆(P<0.05);固态发酵柿果醋氨基酸总量为0.778%,必需氨基酸占44.47%,除精氨酸外,其他氨基酸含量均显著高于液态发酵产品;其挥发性成分也较多,酯类化合物含量升高,尤其是乙酸乙酯(升高10%左右),新增一些香气特征较明显的γ-壬内酯、苯甲酸苯乙酯、β-大马酮、丁香酚等,这些成分共同赋予其独特的香气和风味;固态发酵柿果醋体外抗氧化能力显著高于液态发酵产品,与原浆相比略有下降,但差异不显著(P>0.05)。从感官与营养角度出发,固态静置方式更适于传统食醋酿制企业生产水果醋。

Two fermentation methods, i.e., static liquid-state fermentation and static solid-state fermentation, were appliedto make persimmon vinegar from ‘Lanxi Red’ persimmon for the purpose of investigating the effects of fermentationmethods on sensory quality, nutrient components, volatile compounds and antioxidant capability in vitro of persimmonvinegar. Results indicated that persimmon vinegar had rich fragrance, and soft and mellow sourness, and the sensory qualityof vinegar made by static solid-state fermentation was better. Furthermore, the total acidity was up to 6.551 g/100 mL, andflavones, polyphenol and protein contents were significantly higher than those in static liquid state fermented vinegar andeven persimmon pulp （P 〈 0.05）. The total amino acid content in solid-state fermented persimmon vinegar was 0.778%,with essential amino acids accounting for 44.47% of the total amino acids, the contents of all amino acids except argininewere significantly higher than those in liquid-state fermentation. The same tendency was found for volatile components.The content of ester compounds in solid state fermented samples was higher, especially for ethyl acetate （which showedan increase of about 10%）. The new occurrence of γ-nonanolactone, phenethyl benzoate, β-damascenone and eugenol,which contributed to special aroma characteristics, was only found in solid-state fermented persimmon vinegar, and thesecompounds were together responsible for its unique aroma and flavor. A higher antioxidant capability in vitro was alsofound in persimmon vinegar prepared by solid state fermentation, and it was slightly but not significantly lower whencompared with that in the pulp （P 〉 0.05）. From the perspective of both sensory and nutritional quality, the solid static statefermentation method is more suitable for traditional vinegar manufacturers to produce fruit vinegar.