摘要
为探究红曲米醋酿造过程中挥发性风味及特性组分变化规律,以红曲米醋醋酸发酵阶段为研究对象,采用电子鼻、气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)联用和气相色谱-嗅闻(gas chromatography-olfactometry,GC-O)联用技术对挥发性风味物质进行分析,并结合聚类分析、主成分分析和偏最小二乘判别法的多元统计方法进行不同发酵阶段的风味物质差异性分析,最终筛选出特征性组分。电子鼻分析可用于区分不同发酵时期的红曲米醋。通过GC-MS和GC-O识别出发酵过程中共有54种挥发性风味化合物。经多元统计学方法筛选得到挥发性风味特征组分,醋酸发酵早期为正辛醇、异丁醇和戊酸乙酯;中期为苯甲酸、棕榈酸乙酯、正己醇、2,4-二叔丁基苯酚和乳酸乙酯;中后期为乙酸丙酯、乳酸乙酯和乙酸异丁酯;末期为L(+)-2,3-丁二醇和庚酸乙酯。本研究结果为红曲米醋香气的调控和风味改善提供重要理论依据。
An electronic nose,gas chromatography-mass spectrometry(GC-MS)and gas chromatography-olfactometry(GC-O)were used to explore the changes of aroma compounds in vinegar prepared with Monascus-fermented rice during its acetic acid fermentation process.Different multivariate statistical analysis,such as cluster analysis,principal component analysis(PCA)and partial least squares discriminant analysis(PLS-DA)were used to investigate the differences in volatile compounds between different stages of fermentation and to identify the characteristic volatile components.The results showed that the electronic nose could clearly discriminate samples from different acetic acid fermentation stages.A total of 54 volatile compounds were identified by GC-MS and GC-O during the acetic acid fermentation process.The characteristic aroma components were n-octanol,isobutanol and ethyl valerate for the early stage;benzoic acid,ethyl palmitate,n-hexanol,2,4-di-tert-butylphenol and ethyl lactate for the middle stage;propyl acetate,ethyl lactate and isobutyl acetate for the mid-to-late stage;L(+)-2,3-butanediol and ethyl heptanate for the late stage.The results of this study provide a theoretical basis for aroma regulation and flavor improvement of vinegar prepared with Monascus-fermented rice.
作者
高航
续丹丹
王文平
赵燕
张建
丁洁
谭磊
张欣
GAO Hang;XU Dandan;WANG Wenping;ZHAO Yan;ZHANG Jian;DING Jie;TAN Lei;ZHANG Xin(Beijing Academy of Food Science,Beijing 100068,China;Beijing Food Brewing Research Institute Co.Ltd.,Beijing 100050,China;Beijing Second Station of Food Quality Examination,Beijing 100050,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第12期219-227,共9页
Food Science
基金
“十三五”国家重点研发计划重点专项(2016YFD0400500)。
关键词
红曲米醋
醋酸发酵
挥发性风味物质
聚类分析
主成分分析
偏最小二乘判别分析
vinegar prepared with Monascus-fermented rice
acetic acid fermentation
volatile compounds
cluster analysis
principal component analysis
partial least squares-discriminant analysis