唾液对山西老陈醋香气释放的影响

Effect of saliva on aroma release of Shanxi aged vinegar

为研究只含粘蛋白的人工唾液和离体的人唾液对山西老陈醋香气释放的影响,采用顶空固相微萃取(HS-SPME)结合全二维气相色谱-飞行时间-质谱(GC×GC-TOF-MS)联用技术对3种山西老陈醋中挥发性香气成分进行分析。通过聚类分析(CA)比较唾液对3种山西老陈醋挥发性化合物含量的影响,并利用香气活性值(OAV)筛选出山西老陈醋的关键风味物质,通过绘制山西老陈醋的香气轮将香气化合物的含量数据转化为感官描述信息,明确唾液对山西老陈醋感官特征的影响。结果表明,从山西老陈醋中共检出105种挥发性化合物,在2种类型唾液的影响下,65种挥发性化合物的含量均显著降低(P<0.05),特别是酯类和酮类,OAV>1的27种关键香气化合物中将近一半化合物的OAV均减少了10%以上,说明唾液会影响山西老陈醋的感官特征。2种类型的唾液均会减弱山西老陈醋香气化合物的感官属性,尤其是对坚果味、奶香味和花香味。该研究明确了唾液对山西老陈醋的香气释放有影响,为提升山西老陈醋的感官体验提供了理论依据。

In order to study the effects of two types of artificial salivas containing only mucin and human saliva in vitro on the aroma release of Shanxi aged vinegar,the volatile aroma components in three kinds of Shanxi aged vinegar were analyzed by headspace solid-phase microextraction(HS-SPME)combined with comprehensive two-dimensional gas chromatography-time of flight-mass spectrometry(GC×GC-TOF-MS).The effects of salivas on the content of volatile compounds in three kinds of Shanxi aged vinegar were compared by cluster analysis(CA),and the key flavor substances of Shanxi aged vinegar were screened by aroma activity value(OAV).The data of aroma compounds content were transformed into sensory description information by drawing the aroma wheel of Shanxi aged vinegar,and the effects of salivas on the sensory characteristics of Shanxi aged vinegar were identified.The results showed that a total of 105 volatile compounds were detected from Shanxi aged vinegar.Under the effect of two types of saliva,the 65 volatile compounds contents were all significantly reduced(P<0.05),especially esters and ketones.OAV of nearly half of the 27 key aroma compounds with OAV>1 were reduced by more than 10%,indicating that saliva could affect the sensory characteristics of Shanxi aged vinegar.Both types of saliva could weaken the sensory properties of aroma compounds in Shanxi aged vinegar,especially for nutty,milky and floral flavors.This study clarified the effect of saliva on the aroma release of Shanxi aged vinegar,which provided a theoretical basis for improving the sensory experience of Shanxi aged vinegar.