中国传统食醋香气物质分析研究进展

The research progress of traditional Chinese vinegar aroma substance analysis

食醋香气是决定其品质好坏与消费者嗜好程度的重要因素,对食醋香气物质进行充分解析将有助于指导食醋加工,进一步提升食醋风味品质,食醋挥发性成分的有效提取与分析鉴定则是解析其特征香气的关键步骤。结合近年来中国传统食醋香气物质分析的国内外研究进展,主要介绍中国传统食醋的呈香物质种类及其香气贡献,并对中国传统食醋香气物质的常用提取手段及其分析鉴定方法进行归纳,旨在为中国传统食醋香气的深入研究及其优质新产品开发提供相关理论依据。

Vinegar aroma plays an important part in its quality and consumer preference.The sufficient analysis of vinegar aroma will help guide vinegar processing and further improve its flavor quality.Effective extracting,analyzing and identifying the volatile compounds in various vinegars are critical steps to analyze the aroma characteristics.In this paper,the key aroma substances and their contribution to the aroma in traditional Chinese vinegar,the commonly used extractive techniques as well as the analytical and identifying methods for the aroma substances were summarized,aiming to provide a theoretical basis for in-depth aroma study and high-quality new product development of the traditional Chinese vinegar.