醋醅中不同的含水量对山西老陈醋熏醅挥发性组分的影响

Effect of Different Moisture Content on the Volatile Components in Fermented Grains of Shanxi Aged Vinegar

通过对比含水量为60%、50%和40%的醋醅在熏醅前后挥发性组分的变化,分析醋醅不同含水量对山西老陈醋挥发性组分的影响。结果表明,醋醅含水量的变化对其挥发性组分影响很大,含水量60%的醋醅中主要挥发性物质是乙酸和糠醛,分别占总挥发性物质的57.42%和30.46%。含水量50%的醋醅挥发性组分中主要挥发性物质是糠醛、棕榈酸乙酯、乙酸和亚油酸乙酯,分别占总挥发性物质的19.74%、14.39%、13.73%和11.21%。含水量40%的醋醅挥发性组分中主要挥发性物质是乙酸、糠醛、十四酸乙酯和亚油酸乙酯,分别占总挥发性物质的27.68%、25.93%、6.45%和5.14%。川芎嗪只在含水量50%和40%的醋醅中检测到,且随着含水量的降低而升高。

The effect of different water content of vinegar fermented grains on the volatile components of Shanxi aged vinegar is analyzed by comparing the changes of volatile components of vinegar fermented grains with water content of 60%,50%and 40%before and after fumigation.The results show that the changes of water content in vinegar fermented grains have a great influence on the volatile components of vinegar fermented grains.The main volatile components in vinegar fermented grains with water content of 60%are acetic acid and furfural,which accounts for 57.42%and 30.46%of the total volatile components respectively.The main volatile components in vinegar fermented grains with water content of 50%are furfural,ethyl palmitate,acetic acid and ethyl linoleate,which accounts for 19.74%,14.39%,13.73%and 11.21%of the total volatile components respectively.The main volatile components in vinegar fermented grains with water content of 40%are acetic acid,furfural,ethyl tetradecanoate and ethyl linoleate,which accounts for 27.68%,25.93%,6.45%and 5.14%of the total volatile components respectively.Ligustrazine is only detected in 50%and 40%vinegar fermented grains,and it is increased with the decrease of water content.